Step 1

Place the turkey on a large sheet tray lined with a wire rack. Set aside.

Step 2

Add peppercorns, coriander, cloves and star anise to a spice grinder, blender or mortar and pestle and process to a coarse powder. Set aside.

Step 3

Add salt and orange zest to a small bowl. Massage the orange zest into the salt until the salt is a light shade of orange and is very fragrant.

Step 4

Mix in the reserved spice mix, brown sugar and smoked paprika.

Step 5

Liberally season the turkey all over with the spice mix. You should be able to use it all up.

Step 6

Place the turkey in the fridge uncovered for 24-48 hours.

Step 7

When you are ready to roast, remove the turkey from the fridge to come to room temperature, about 1 hour.

Step 8

Preheat the oven to 350F. Transfer the turkey to a new clean sheet pan lined with a wire rack. If you happen to have the neck or backbone saved from the turkey feel free to throw that on the sheet tray as well. Their drippings will be nice in the sauce later on.

Step 9

Liberally drizzle the turkey all over with olive oil.

Step 10

If you have a probe thermometer, insert it in the thickest part of the breast near the breast bone, but not touching the bone.

Step 11

Pour in the broth below the turkey.

Step 12

Roast the turkey (basting occasionally after the first hour of cooking) until the thickest part of the breast reaches 160 F (the temperature will increase as it rests). The legs and thighs should read at least 185 F. This should take about 2 -3 hours, depending on your turkey. ***

Step 13

Let the turkey rest for at least 45 minutes.

Step 14

While the turkey rests, prepare the sauce. Heat the make-ahead gravy over low heat in a small saucepan. Bring to a full simmer in order for the gravy to return to its original consistency. Keep warm over low heat.

Step 15

Pour off any drippings from roasting the turkey into a small bowl and use a ladle to skim off the fat. Set aside. Depending on your bird, you may not have any non-fatty drippings, and that's totally ok! But it's always good to check! Just skip any parts of the recipe that mention using them.

Step 16

Heat the sugar in a small saucepan over low heat. Cook, stirring, until the sugar melts and then turns a deep amber color, 5 to 7 minutes. The sugar will clump at first but will then melt and caramelize.

Step 17

Carefully, add in the vinegar and orange juice. It will bubble up quite a bit. Carefully add in the grand mariner and drippings and cook over medium heat until reduced by half, about 5 minutes.

Step 18

Whisk the reduction into the hot sauce. Season with salt and pepper if needed.

Step 19

Carve the turkey and plate on a platter with the orange slices, thyme, and sage. Serve with warm gravy on the side.