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in Lake Louise

recipe:
Ingredients:
2 tsp. dried rosemary
2 tsp. dried thyme
1 tsp. ground sage
1 1/2 tsp. garlic powder
2 tsp. black peppercorns
1 1/2 Tbs. granulated honey
1 whole clove
1 tsp. fennel seed
1 tsp. crushed Aleppo chili
2 tsp. Hungarian paprika
3 Tbs. kosher salt
1 fresh turkey, 14 to 16 lb., neck, heart and gizzard removed
Directions:
In a spice grinder, combine the rosemary, thyme, sage, garlic powder, peppercorns, granulated honey, clove, fennel seed, Aleppo chili and paprika. Grind the spices to a medium to fine consistency. Transfer to a small bowl and stir in the salt.

Adjust a meat tenderizer so the spikes protrude 1/2 inch. Pound the outside of the turkey with the tenderizer. Rub 1 Tbs. of the spice mixture under the skin of each breast and leg. Rub the remaining mixture on the outside of the turkey. Let stand at room temperature for 1 hour.

Position a rack in the lower third of an oven and preheat to 400°F.

Place the turkey on a rack in a large roasting pan. Roast for 30 minutes, then reduce the oven temperature to 325°F. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F and into the thigh registers 175°F, about 2 hours more. Transfer the turkey to a carving board, tent with foil and let rest for about 30 minutes before carving. Serves 12 to 14.