Recipes Ingredients Meat & Poultry Turkey Recipes Wild Turkey with Lavender Masala Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Here, the turkey is garnished with sprigs of lavender and halved pomegranates, highlighting ingredients in several other dishes. Ingredients ⅓ cup garam masala 2 teaspoons dried lavender 1 wild turkey (12 to 14 pounds), neck and giblets removed Coarse salt and freshly ground pepper ½ cup bacon fat or 1 stick unsalted butter, plus more for basting Directions 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. 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. 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. Let rest 30 minutes before carving. Cook's Notes If you are unable to find wild turkey,youcan use a fresh domestic bird forequally flavorful results. To spit-roastturkey, follow recipe up to step 3,then cook according to your roaster'smanufacturing instructions. Rate it Print