Turkey with Pumpkin Spice Marinade

2 boneless turkey breast halves, 2½ to 3 lb. each

2 bone-in turkey legs, about 1 1/2 lb. each

2 bone-in turkey thighs, about 12 oz. each

8 cloves of garlic, peeled and smashed

1 can of pumpkin puree

¼ cup apple cider

¼ tsp ground cloves

1 tsp smoked paprika

½ tsp ground ginger

¼ tsp nutmeg

¼ tsp cayenne pepper

1 tbsp fresh chopped sage

salt and freshly ground black pepper

½ cup turkey or chicken stock

Place all the ingredients, except for the turkey and sage in a large bowl and mix with a whisk to combine.

Rinse the turkey with cold water and season them with salt and pepper.

Place the turkey on a platter and brush evenly with the marinade. Reserve the remaining marinade.

Cover with plastic wrap and refrigerate for at least 1 hour. Can be left overnight.

Preheat your oven to 425°F. Oil a large, rimmed baking sheet or roasting pan.

Place breast halves, legs and thighs skin side up on sheet. Drizzle with olive oil and season well with salt and pepper.

Roast in the oven until lightly browned, about 30 minutes.

Meanwhile, add the ½ chicken or turkey stock to the remaining marinade and whisk.

Roast the turkey an additional 30-40 minutes, basting often with the marinade, until a meat thermometer reads 160°F (in thickest part of breast).

Remove from oven tent with foil. Let stand for 10 minutes before carving.