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Title: Wild Turkey With Lavender Masala
Categories: Turkey
Yield: 10 Servings

1/3 c Garam masala
2 ts Dried lavender
12 lb Wild turkey; up to 14 lb;
-neck and giblets removed
Coarse salt and freshly
-ground pepper
1/2 c Bacon fat; plus more for
-basting -OR-
1/2 c Unsalted butter; plus more
-for basting

Combine garam masala and lavender in a small bowl; stir to combine.
Set aside.

Rinse back and front cavities of turkey under cold running water; pat
dry. Season turkey inside and out with salt and pepper. Rub with
bacon fat, and sprinkle with spice mixture; rub to coat evenly. Place
in a large metal bowl. Cover tightly with plastic wrap, and
refrigerate 24 hours or at least overnight.

Preheat oven to 425 degrees F. Tuck wings under turkey; tie legs
together with kitchen twine. Place in a large, heavy roasting pan
fitted with a rack. Roast 30 minutes, then reduce temperature to
375 degrees F.

Continue roasting, basting turkey with pan juices every 30 minutes
(add 1/2 cup water if pan becomes dry). Tent with foil after 1 hour.
Roast until juices run clear when thigh is pierced, 2 1/2 to 3 hours
total. Insert an instant-read thermometer in thickest part of thigh,
avoiding the bone. Temperature should reach 180 degrees F. Let rest
30 minutes before carving.

Notes:

If you are unable to find wild turkey, you can use a fresh domestic
bird for equally flavorful results. To spit-roast turkey, follow
recipe up to step 3, then cook according to your roaster's
manufacturing instructions.

Recipe FROM: <https://www.marthastewart.com/1159943/
wild-turkey-lavender-masala>

Recipe by Martha Stewart

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