Shawarma-spiced roast turkey breast with pan sauce

Mix the shawarma spice blend: smoked paprika, cumin, coriander, cinnamon, ginger, garlic powder, black pepper, turmeric, cardamom, cayenne and kosher salt (about 1 tsp salt per pound of meat).

Lay the skin-on breast meat side up on a cutting board, thickest part to the right; make one deep cut two thirds of the way in at 45 degrees to butterfly it open.

Make a few more slashes on either side and two or three shallow cuts about half an inch deep to add surface area.

Rub about three quarters of the spice blend thoroughly into every exposed area, inside and out.

Fold back together skin side up and tie with three pieces of kitchen twine, twisting each at least three or four times for a tight knot; tug any pinched skin down.

In a bowl, drizzle with about 1 tbsp olive oil, sprinkle over the rest of the spice, massage, wrap and refrigerate from a couple of hours to overnight.

Layer thickly sliced onions in a pan, pour in about 1.5 cups chicken broth, set the turkey on top and salt the skin.

Roast in the centre of a 475F oven for 20 minutes.

Reduce to 300 and roast low and slow about an hour more, to an internal temperature of about 145 to 150.

Rest on a plate loosely covered in foil 10 to 15 minutes.

Bring the pan drippings to a boil over medium-high and reduce until the liquid is gone and only fat remains.

Drop to medium-low; add olive oil if there is not enough rendered fat, sprinkle in flour and stir until it disappears; let it toast about 30 seconds.

Deglaze with the juice of one lemon, add more chicken broth, raise to medium-high and stir until it thickens; reduce more or thin with broth as needed, taste for seasoning, keep on low; strain if preferred.

Cut off the strings and slice; serve over mashed potatoes, top with the sauce and garnish with flowering rosemary.