Wash turkey thoroughly, dab dry and rub with salt and pepper on the outside and inside. Tie legs and wings together. Put them on the fat pan of the oven. Wash the soup vegetables, chop them coarsely and distribute around the turkey.
Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 2 1/2 hours. Gradually add 1/2 litre of water. Mix coriander, cloves and oil. Spread on the turkey 30 minutes before the end of the cooking time.
Peel, wash and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. Clean the carrots, leaving the greens to stand for a while. Peel and wash the carrots. Clean, wash and slice the leek diagonally.
Cover and cook in broth for 8-10 minutes. Caramelise the sugar in a pan until golden. Add the carrots and turn in the caramel for 1 minute over a mild heat. Add orange juice (caution: hot steam!!!) and simmer for 6-8 minutes at a mild heat.
Drain the potatoes and let them evaporate briefly. Add milk and 25 g butter and mash to puree. Season to taste with salt, pepper and nutmeg. Take turkey out of the oven and let it rest for a while. Pour roast stock through a sieve and fill up to 1/2 litre with water.
Pour into a pot. Bring to the boil, thicken with sauce thickener and season with salt and pepper. Drain the leek and let it drain. Cut off the crust from the toast, crumble the crumb finely, melt 100 g butter and fry the toast until crispy.
Sprinkle half of the crumbs over the mashed potatoes. Turn the leek in the remaining crumbs. Season carrots and leek with salt and pepper. Serve turkey with carrots, leek and mashed potatoes. Garnish with thyme, parsley, orange slices and wedges.