1 12-to-14-pound turkey
1/2 cup pink mineral salt (Malha Heeya)
6 garlic cloves, quartered
2 red onions, quartered
2 cups of sweet potatoes, cut into 1/2-inch cubes
2 sprigs thyme, roughly chopped
1 cup harissa paste
Salt and black pepper
1/2 cup olive oil
3 cups low-salt chicken broth
1/2 cup olive oil
5 cups 3/4-inch-cubed white bread
2 tablespoons crushed almonds
2 cinnamon sticks
3 garlic cloves, cut in half
3 shallots, cut into 1/4-inch dice
2 granny smith apples, peeled, cored, and cut into 1/2-inch cubes
1 tablespoon harissa paste
1 cup chicken stock
1/2 cup orange juice
1 tablespoon honey
2 teaspoons chopped thyme
1 teaspoon salt
1/2 cup raisins
1 tablespoon chopped parsley
Don't skip this step! It makes the meal. Cure the turkey overnight: Stir together 8 quarts water with 1/2 cup pink mineral salt in a 5-gallon bucket lined with a heavy-duty garbage bag. Soak turkey, covered and chilled, for 10 hours.
Position the rack in the lower third of the oven, and preheat to 400 degrees. Rinse the turkey under cold water, and pat dry. Sprinkle salt and pepper all over the turkey, inside and out. Stuff the vegetable mixture into the large cavity, and seal closed with a wooden skewer. Put the extra vegetables in the roasting pan.
Combine 1 cup harissa paste with 1/2 cup oil, and generously rub over and under the skin of the bird. Fold the neck skin under the body and secure with a small skewer, tie the drumsticks together with kitchen string, and secure wings to body with small skewers. Place turkey in the roasting pan and cover the breast with foil. Roast in the oven for 20 minutes, then pour 2 cups of broth into the pan and stir to scrape up any brown bits on the bottom. Roast the turkey for 40 minutes, then remove the vegetables from the pan and reduce the oven temperature to 350. Add 1 cup broth to the pan and continue to roast the bird, basting occasionally with the pan juices, until an instant-read thermometer inserted into fleshy part of a thigh registers 170 degrees, between 1 1/2 and 2 hours more (total roasting time: 2 1/2 to 3 hours). Remove the foil during the last 20 minutes of cooking. Transfer turkey to a platter, and let stand 25 minutes. Remove the excess fat from the roasting pan, then set the pan over medium-low heat, add 1 cup water to the broth, and stir to release the caramelized particles on the bottom of the pan. Continue to heat until broth starts to simmer. Serve with stuffing.
Heat 1/4 cup oil in a large sauté pan over medium heat. Add the bread cubes, and sauté for 5 minutes, or until lightly toasted, adding the almonds during the last minute. Remove from the heat and set aside.
Combine the remaining oil and the cinnamon sticks in a Dutch oven, and sauté for about 5 minutes. Add the garlic, shallots, apples, and hariss paste, and sauté until the shallot is soft. Stir in the stock, orange juice, and honey; bring to a boil; then reduce the heat to low and simmer for 15 minutes.
Add the thyme, salt, raisins, and almond-and-bread-cube mixture. Stir well. Cook over low heat, stirring frequently, until heated through. Stir in the chopped parsley and serve.