8 servings

Hands on: 30 minutes

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Total time: 3 hours, 30 minutes

Constant basting with honey and almond glaze keeps this turkey moist and lends delicious crispness to the skin.

2 tablespoons sesame seeds

1 cup blanched almonds, finely chopped

2 tablespoons ground cinnamon

1 tablespoon ground cumin

1 tablespoon ground coriander

2 teaspoons ground ginger

1 teaspoon ground cloves

1 teaspoon salt

1 teaspoon pepper

1 (10- to 12-pound) turkey

1 onion studded with 6 whole cloves

2 tablespoons unsalted butter, softened

2 cinnamon sticks

1/2 cup honey

2 cups homemade chicken stock or low-sodium reduced-fat chicken broth, divided

Heat oven to 350 degrees. Spread sesame seeds andchopped almonds in a single layer on a shallow pan or baking sheet and roast them, shaking the tray occasionally, until the nuts are golden, 8 to 10 minutes. Set aside to cool.

Mix ground cinnamon, cumin, coriander, ginger, cloves, salt and pepper in a small bowl. Rub skin and cavity of turkey with spice mixture.

Put the onion studded with cloves in cavity and truss the bird. Place it in a roasting pan and spread skin with softened butter. Cut giblets in pieces and add to pan with cinnamon sticks. Pour over honey and half of stock.

Roast bird in oven, turning it from one leg to the other and finally on its back, until cooked, 2 1/2 to 3 hours. Baste often; if stock and honey begin to scorch during roasting, add remaining cup of stock.

About 15 minutes before turkey is done, remove from roasting pan and strain pan juices into a small saucepan. Skim fat and boil to reduce, if necessary; there should be about 1 cup of glaze. Stir in toasted sesame seeds and almonds. Return turkey to roasting pan, spoon glaze over top and continue roasting, basting very often, until skin is golden and crisp, 10 to 15 minutes.

Discard trussing strings. Transfer turkey to a platter, spoon over any remaining glaze and leave to stand, covered with foil, 10 to 15 minutes before carving.

Per serving: 725 calories (percent of calories from fat, 47), 71 grams protein, 26 grams carbohydrates, 3 grams fiber, 39 grams fat (10 grams saturated), 253 milligrams cholesterol, 493 milligrams sodium.