In a small bowl, mix the ground cinnamon, cumin, coriander , ginger and cloves with the salt and pepper. Rub both the skin and cavity of the turkey with this spice mixture. Put the onion studded with the cloves in the cavity and truss the bird. Place the bird on its back in a roasting pan and spread the skin with softened butter . Cut the giblets in pieces and add them to the pan with the cinnamon sticks. Combine the honey with the butter and 1/2 cup of water and use a brush to baste over the bird.
Roast the bird in the heated oven , turning it on one side, then the other, and then returning it to its back. until done, 21'-3 hours . Baste often and, when stock and honey begin to brown, try to bast the bird every 30 min.
About 15 minutes before the turkey is due to be done , remove it from the roasting pan and strain the pan juices into a small saucepan. Skim off the fat and boil the juices to reduce them if necessary - add the juice to whatever left from the honey and butter, as the final basting. Return the turkey to the roasting pan, brush with the glaze, and continue roasting, basting very often, until the skin is dark golden brown and crisp.
Transfer the turkey to a warmed platter, spoon over any remaining glaze, and leave to stand I0- 15 minutes before carving.
- 1 turkey (about I2 pounds /5.5kg), with giblets
- 2 tablespoons sesame seeds
- 1 cup/175 g blanched almonds, finely chopped
- 2 tablespoons ground cinnamon
- I tablespoon ground cumin
- I tablespoon ground coriander
- 2 teaspoons ground ginger
- I teaspoon ground cloves
- I teaspoon salt
- I teaspoon pepper
- 2 onion, studded with 8 whole cloves
- 2 tablespoons butter, softened
- 2 cinnamon sticks
- 1/2 cup honey
- 1 stick of butter melted