Orange Pomegranate Lavender Glaze

1/2 cup orange juice

1/2 cup pomegranate juice

1/4 cup maple syrup

1/4 cup seasoned rice vinegar

1/4 cup cointreau

1 tsp. lavender flowers

Combine all ingredients in small saucepan over medium heat. Simmer. Reduce by 2/3 to syrupy consistency.

Turkey

1 free-range turkey, 16 - 18 pounds

2 heads garlic

3 Tbsp. olive oil

1/4 cup finely chopped sun-dried apricots

2 Tbsp. finely chopped lemon thyme

1 Tbsp. finely chopped sage leaves

1 cup peeled cipollini onions or pearl onions

30 small new potatoes, halved

20 baby carrots, peeled

20 baby beets, peeled

3 medium parsnips, peeled, cut into 1/2 inch pieces

1/2 stick unsalted butter

to taste sea salt and freshly ground black pepper

Pre-heat oven to 350°F. Cut 1/2 inch off top of garlic. Place on large sheet of heavy-duty aluminum foil. Drizzle with 1 Tbsp. olive oil. Seal foil tightly around them. Roast until cloves are tender, 30 to 35 minutes. When garlic is cool enough to handle, squeeze pulp from each clove into mixing bowl. Mash with sun-dried apricots, lemon thyme, and sage. Carefully insert fingers between skin and flesh of turkey. Gently separate and loosen skin over breast and legs. Evenly spread garlic mixture under skin of breasts and legs. Rub 1 Tbsp. of olive oil over entire turkey. Thoroughly season turkey, inside and out, with sea salt and freshly ground black pepper. Place dressing in turkey cavity. Place extra dressing in casserole. Put turkey in roasting pan, breast up, in center of oven. Brush turkey with glaze every 30 minutes. Maintain oven temperature at 350°F. 2 hours into cooking process surround turkey with vegetables, butter, salt and pepper. Rotate vegetables to ensure even cooking. Cook 1 hour more or until internal temperature of turkey reaches 160°F. Turn off oven. Remove turkey from pan. Place on ovenproof ceramic serving platter. Crown with root vegetables. Tent with foil. Keep warm in oven while preparing sauce.

Madeira Sauce

3 Tbsp. unsalted butter

3 Tbsp. all purpose flour

1/2 cup madeira

1 quart chicken stock

1 tsp. finely chopped lemon thyme

to taste sea salt and freshly ground black pepper

Melt butter in roasting pan. Sprinkle in flour. Cook 2 minutes, stirring with wooden spoon. Whisk in madeira. Bring to boil, scraping up browned bits from bottom of pan. Whisk in chicken stock. Bring to boil. Cook until sauce is smooth and thickened, whisking constantly, about 2 minutes. Strain through fine sieve. Season to taste with lemon thyme, sea salt and freshly ground black pepper. Serve hot in sauceboat.