For the rub
- half a cup dried lavender
- 1 tbsp salt
- 1 tbsp fennel seeds
- 1 tbsp thyme
- 2 tsp white peppercorns
Preheat your oven to 165°C. Wash your turkey with cold water, drain and pat dry. Put flavor inside the cavity by puting come salt and pepper and by adding the onion and the carrot. Tie the legs together.
Combine all the ingredients for the rub and grind them with a pestle and mortar or a blender until fine. In a roasting pan with a rack, put your turkey with the breast side up. Run the rub all over the turkey and cover it with foil.
Roast the turkey for a whole hour. Take it out and baste it with all the roasting pan juices. Roast for another hour. Get rid of the baste and foil and then continue roasting the turkey basting every 30 minutes until the inside of the turkey reaches 75°C, which would take 4 hours total.
Take it out of the oven and let it rest for 20 minutes. Serve with gravy and enjoy !