To Brine the Turkey
- Two days before roasting the turkey place the turkey in a large pot or container big enough to submerge it. Ensure that the giblets have been removed and the cavity is clean.
- Warm a cup full of water and mix the brown sugar and salt into it. Add enough water to cover the turkey. Cover and set aside for 12-24 hours
- Take the brined turkey out of the fridge, drain the brine and pat the Turkey dry.
- Place the turkey in a dish – you can use the roaster you will roast it in as well.
- Whisk the marinade ingredients except the butter in a bowl. Reserve the squeezed lemons for later.
- Stir in your softened butter
- Now with clean hands (or gloves) lift the skin at the bottom of the turkey breast, it will separate from the breast meat. Stuff about 1/5 of your marinade mixture into each breast half.
- Shmear the rest over the back, legs, and wings of the turkey. If using butter it may not go on like a smooth even paste but that's fine!
- Spread any remaining marinade on top of the turkey breasts
- Stuff the cavity with the juiced lemons.
- Leave uncovered in the fridge.
- The day you are going to roast the turkey pull it out of the fridge a few hours before roasting to bring it to room temperature
- Preheat the oven to 450, place the oven tray on the last rack.
- Roast the Turkey till the top is a gorgeous brown colour, some of the masala will look charred and that is delicious. This will take about 30 minutes
- Drop the temperature to 350 C, tent the turkey with foil and roast until a meat thermometer inserted in the thigh reads 170 degrees Celsius, this took me another 1 hour and 50 minutes over and above the initial bake time.
- Let the turkey meat rest for at least 20 minutes before carving.
- Serve with the green chutney, parathas, and a simple sabzi pulao.
- Blitz half a cup of yogurt, mint leaves, cilantro leaves, the salt, red chilli powder, green chillies, and garlic in a food processor till smooth. Pour into a bowl and whisk in an additional cup of yogurt.
Notes: You can sub any neutral oil for the butter in the marinade recipe, it will give you a smoother paste. However I do suggest basting with a little melted butter then right at the end for optimal flavour!