- 1 tablespoon cumin seeds
- 1/3 cup smoked sea salt
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1 tablespoon ancho Chile powder
- 1 turkey
- ¼ cup honey
- 1 large onion, chopped
- 12 garlic cloves peeled
- ½ cup tatemada guajillo salsa
- 2 cup turkey or chicken stock
- 1 stick unsalted butter, at room temperature
For the gravy:
- 3 tablespoons unsalted butter for gravy
- 4 cups turkey or chicken stock
- 1 ½ pounds onion, chopped.
- ½ cup all-purpose flour
24 Hours prior cooking
- Toss cumin in skillet over medium heat until darker and beginning to smoke, stirring often. Cool, grind finely in a spice mill. Transfer to a bowl. Mix in the smoked sea salt, smoked paprika, dried oregano and ancho chile powder.
- Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity. wrap,
chill, and reserve fat for roasting. Place turkey in a roasting bag, sprinkle inside and out with the salt
mix. Close bag and refrigerate at least 12 hours (no more than 24 hours).
- Position rack in bottom third of oven and preheat to 325 F. Mix honey and guajillo salsa in a small bowl, and reserve for glaze.
- Rinse turkey inside and out, pat very dry. Stir chopped onion, garlic in a medium bowl, divide mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely.
- Place turkey on rack set in large roasting pan. Spread butter all over the turkey. Place reserved fat pads in roasting pad, pour in 2 cups turkey or chicken stock.
- Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thing register 165 f, basting every 45 minutes, adding water to pan by cup if dry, and tenting turkey loosely with foil if browning to quickly, 3 to 3 ½ hours. Brush turkey whit glaze twice during the last 30 minutes.
- Transfer turkey to platter, tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.
For the gravy:
- Melt butter in medium skillet over medium-high heat. Add onions, sauté for 5 minutes. Reduce heat to medium-low, cook until onions are deep brown, stirring occasionally, about 30 minutes. Set aside.
- Strain and Pour pan juices into an 8-cup measuring cup. Spoon out fat from surface, reserving ½ cup fat. Add enough turkey or chicken stock to degreased pan juices to measure 5 ½ cups total.
- Place roasting pan over 2 burners on medium heat. Add ½ cup reserved fat and ½ cup flour to pan. Whisk until roux is light brown, about 2 minutes. Whisk in stock mixture. Bring to boil, scraping up browned bits and whisking. Boil until gravy coats a spoon, stirring occasionally, about 5 minutes. Add caramelized onions. Season with salt and pepper.
- Serve turkey with gravy.