Preheat the oven to 425 degrees F (220 degrees C). Blot the defrosted Turkey (12 pound) with a paper towel and massage the skin with Butter (1/2 cup).
Stuff the turkey cavity with Capers (3 ounce) and Green Olives (1 can).
Pour the Chicken Stock (64 fluid ounce) into the bottom of the roaster and add the Bay Leaf (3). Place turkey into roaster breast side up and place in the oven for 30 minutes.
Toast the White Sesame Seeds (1/2 cup), Pumpkin Seeds (2 tablespoon), Annatto Seeds (1 tablespoon), and Peppercorns (2 teaspoon) in a small saucepan until just fragrant and add to a blender container.
Drain the liquid from the Stewed Tomatoes (1 can) into the blender container and add Water (3/4 cup), Garlic (3 clove), Dried Chili Pepper (2), Paprika (1 teaspoon), and Ground Black Pepper (to taste). Blend until ingredients form a paste. Add the rest of the tomatoes to the blender.
After the turkey has cooked, turn the oven down to 325 degrees F (160 degrees C) and pour the blended tomato sauce over the entire turkey.
Place turkey back into the oven and roast until the internal temperature of the turkey reaches 170 degrees F (76 degrees C), generously basting every half hour.
Place foil over the turkey when it starts to darken. Let rest before carving.