Bring turkey to room temperature. Lay on back. Bend turkey leg away from body, make deep slice in the skin, till you see where the thighbone joint is attached, bend more and the joint will pop out. Cut leg from hip. Run tip of knife over length of thighbone, making a slice, then make second cut between thigh joint and drumstick. Now remove thigh bone, scraping the bone to leave the meat.

Next, make marinade of lavender oil, honey, balsamic vinegar, rose water, garlic, pepper, thyme, lemon zest in gallon freezer bag. Marinade overnight on kitchen counter. Do not use salt as it will dry out the meat. You can add salt later to taste at the table.

To grill, close thigh meat with string, lay on grill meaty side up, next to fire and boiling water in cup. Baste with marinade. Grill till golden brown, about an hour. In oven, use 425F degrees. Grill other side till golden, about 15 minutes. Internal temperature of thickest part in thigh should be 165F degrees.

Rest 15 minutes, slice thigh meat in half inch thick slices. Pairs well with other delicate flavors like chilled rose wine, steamed green or white asparagus and steamed rice.