Since turkeys are very large, I only used half. Rinse the turkey with salt, then gently rub it with the lemon. In a bowl, mix all the seasonings above, then rub the mixture all over the turkey, massaging it in to help tenderize the meat. Stuff most of the shallots and garlic into the cavity of the turkey. Let the turkey marinate in the refrigerator for one day, or overnight for best results.

Once the turkey is well-marinated, heat oil in a pan over medium heat and sear the turkey until golden on all sides. Remove any remaining shallots and garlic from the pan and stuff them back into the turkey for roasting to enhance the aroma. Bring the leftover marinade to a boil to use as a sauce for serving. Place the turkey on a baking tray, cover with aluminum foil, and roast in the oven at 300°F (about 150°C) for 40 minutes.

After roasting for 40 minutes, check the turkey with a meat thermometer to ensure it has reached a safe internal temperature. Once done, transfer the turkey to a serving plate, slice, and drizzle with the sauce. Serve with pumpkin bread.