Perfect Turkey from Chef and restaurateur Jonathan Waxman owns Barbuto, a seasonal Italian restaurant in the West Village in New York City. He has received many awards, including the honor as one of the most influential young Americans from Esquire magazine. 

Ingredients 

Serves 8

One 12-pound heritage bird

Sea salt

Freshly ground pepper

One orange

One lemon

One head of garlic

One cinnamon stick

One teaspoon black peppercorns

One teaspoon anise seeds

One teaspoon coriander

One teaspoon juniper berries

2 tablespoons olive oil

2 tablespoons sweet organic butter

Method 

1. Heat oven to 450 degrees (on convection if you have it).

2. P repare a sink big enough for bird. Fill with hot water and 2 teaspoons salt. Wash bird in hot water, pat dry and let dry at room temperature.

3. In large roasting pan sprinkle with one tablespoon olive oil. Sprinkle with a liberal amount of sea salt and fresh pepper. Lay the bird on top. Liberally season with sea salt and fresh pepper. Sprinkle with remaining olive oil.

4. Cut orange, lemon, and garlic head in half. Place in turkey’s cavity. Add the spices. Add the butter.

5. P lace in the oven, and roast for about 8 to 10 minutes per pound. You will need to baste every twenty minutes. Spin every twenty minutes in oven to help brown evenly.

6. Remove and let rest for one hour, covered with tin foil.