Provençal Turkey

From Country Living

Photo by Marcus Nilsson

Active time: 10 minutes

Total time: 2 hours 40 minutes

Makes 12 main-dish servings plus leftovers

1/2 cup dried lavender

1 Tbsp. salt

1 Tbsp. fennel seeds

1 Tbsp. dried thyme

2 Tbsp. white peppercorns

4 Tbsp. olive oil

1 (12-lb.) fresh or frozen (thawed) turkey

1. Preheat oven to 325°F.
2. In spice grinder, pulse lavender, salt, fennel, thyme, and peppercorns about 6 times, or until mixture is fine but not powdery.
3. Rub oil over and under skin of turkey, then repeat with 6 tablespoons of the herb mixture.
4. Roast turkey about 2 1/2 hours. Start checking for doneness during last 30 minutes of cooking. Turkey is done when temperature on meat thermometer, inserted into thickest part of thigh next to body (not touching bone), reaches 175° to 180°F and breast temperature reaches 165°F. (Internal temperature of turkey will rise 5° to 10°F upon standing.)