MMMMM----- Recipe via Meal-Master (tm) v8.06 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: Recipe by Martha Stewart MMMMM