6 kg of Turkey, frozen
8 tbsp of soft & light butter
2 tbsp of pure bee honey
3 tbsp of organic brown cane sugar
¼ cup of red grape vinegar
4 tsp of Worcestershire sauce
1 tsp of garlic powder
1 tsp of dried rosemary
4 sprigs of fresh rosemary
3 garlic cloves, crushed
2 strips of orange zest
1 cup of cranberries, dried
¼ cup of fleur de sel
-In a small bowl, mix brown cane sugar, garlic powder and dried rosemary until well incorporated. Pat the mix on the whole turkey with your hands then place the turkey on a baking pan and chill uncovered for up to 2 days.
-2 days later, transfer the turkey to a baking sheet putting its breast side up and its wings underneath then allow to sit for 2-3 hours.
-Preheat the oven to 220֯˚֯֯C. Spread 2 tbsp of the unsalted butter underneath the skin atop both turkey breasts and smear outside of it with another 2 tbsp of butter.
-Tie legs using the kitchen twine and transfer turkey to oven pouring a cup of water onto baking sheet to retain the liquid. Roast, rotating pan after 15 minutes , keep on roasting until its skin is brown.
-Meanwhile, heat 4 tbsp of butter, vinegar, honey, Worcestershire sauce, fresh rosemary, garlic , orange zest until slightly thickened , about 8 minutes. Reduce heat to low and keep warm.
-Reduce oven temperature to 150˚֯֯C and continue to roast the turkey brushing with the glaze every 30 minutes and adding additional ½ cup of water to the baking sheet.
-Continue until the turkey’s skin is brown and crisp.
-Transfer to a cutting board and allow to rest 30 minutes before carving.
-Serve with dried cranberries.