Soak the raisins and diced apricots in a bowl of warm water for 10 minutes. Put the semolina in a bowl with the zest and juice of the lemon and orange, the raisins, apricots, crushed almonds, and 2.8 oz of butter. Add 1 liter of salted boiling water and cook in the microwave, fluffing with a fork.

Crush the cumin and caraway seeds with the ground cinnamon and a pinch of fleur de sel. Mix into the semolina with half of the chopped herbs.

Peel and cut the celery and carrots into chunks. Peel the onions, cut 2 into pieces and stud the third with the cloves.

Submerge the turkey in a large pot of cold salted and peppered water, add the celery, carrots, onions, the orange, cinnamon sticks, saffron, 1 tablespoon of honey, and the remaining herbs. Bring to a boil, cover, and simmer for 30 minutes.

Drain the turkey, reserving the broth with the aromatic garnish. Season the inside with salt, pepper, and 0.7 oz of melted butter, and stuff it with the semolina. Tie it up. Keep the remaining semolina refrigerated.

Place the turkey in a large roasting pan. Season with salt and pepper. Pour in 3 ladles of the poaching broth and its aromatic garnish. Start in a cold oven and bake for 15 minutes at 210°C (th.7). Lower to 170°C (th.5-6) and continue cooking for 2.5 hours, basting the turkey with its juices every 20 minutes and adding a bit of broth.

Peel and cut the sweet potatoes into fries. Add them around the turkey, mix with the cooking juices, and cook for another 30 minutes. Brush the turkey with the remaining honey and sprinkle with sliced almonds. Finish cooking for 10 minutes.

Wrap the turkey in aluminum foil to keep warm before carving. Deglaze the pan with a bit of broth, bring to a boil, and reduce while whisking. Reheat the remaining semolina in the microwave. Serve the turkey with its garnishes and the sauce on the side.