After cleaning out your turkey, pat it dry with a paper towel.
Combine all ingredients for your spice rub in a small mixing bowl and blend on high until you have a nice, thick paste. Feel free to adjust the spices as needed! Always a good idea to taste your paste before applying it to your turkey. Keep in mind, the flavor will be much bolder in the bowl than on the bird!
Preheat oven to 325°F.
Using a pastry brush, apply a generous amount of rub onto every inch of the turkey. Reserve any remaining rub, as you will reapply later. Add chicken stock to the bottom of the roasting pan and spread garlic cloves around.
Cover with foil tent and let sit for at least 1 hour before roasting for roughly 2 ½ hours in the oven, basting regularly and reapplying more rub as needed.
You’ll know your turkey is almost done when an instant-read meat thermometer reads 170. Be sure to take the temperature from the thickest part of the thigh and don’t touch any bone. Continue roasting for exactly 30 minutes and immediately transfer to a platter to let is rest for an additional 15.
Stuff your turkey cavity with your favorite kind of stuffing or dressing. Decorate your platter however you’d like. Bright citrus fruits and fresh green herbs compliment the color of the turkey very well!
For the Sauce:
Place all ingredients for your sauce in a blender and blend on high until smooth.
In a small pan, combine your creme fraiche mixture and the excess drippings from the turkey at the bottom of the roasting pan. Bring to a boil and reduce until a thick gravy is formed. Season as needed.
Double up on the sauce recipe so there is enough to go around.