For Cooking Turkey
1. Take a stock pot large enough to accommodate the whole turkey.

2. Make a brine solution by adding all the ingredients mentioned under ‘Brine For Turkey’, check the seasoning and add more salt if required, the solution should taste slightly salty.

3. Wash the turkey and put it into the brine solution. Keep it for at least 24 hours.

4. After 24 hours take out the turkey, dab it dry and apply butter, garlic and chilli flakes mixture all over the turkey.

5. Cut the vegetables to be placed under the turkey for roasting.

6. Keep turkey in the roasting pan along with the vegetables.

7. Cook for 10 minutes in a preheated oven at 200°C.

8. Take out the Turkey, baste it with butter and oil mixture and cover with silver foil.

9. Take 1/2 for each 1/2 kg of turkey, and calculate the timing with the weight of the bird. Cook at 180°C. Once done take out and rest.

For Turkey Jus
1. Remove all the vegetables from the roasting pan.

2. Pour over excess fat.

3. Add a tablespoon of flour to the pan and cook along with the bites of scraping left over in the pan.

4. Add the vegetables, turkey winglets, turkey neck, which was roasted along with the bird and sauté.

5. Add a tablespoon of tomato concasse and chicken stock into the pan and cook along with other ingredients.

6. Reduce to strengthen the flavour.

7. Strain and mix with butter.

8. Serve along with the turkey.

For Green Peas & Bacon Crumble
1. Take a pan, add butter along with bites of bread and toast till golden brown.

2. Remove from the pan and add chopped bacon. Cook till crispy.

3. Then add green peas and sauté along with the bacon.

4. Season well, add crispy bread crumbles and finish the dish.

For Sweet Potato Mash
1. Take a pan and add a little salt to it.

2. Peel sweet potatoes and put them into the pan. Boil and cook till tender.

3. Take out and mash well.

4. In another pan, take some butter and milk, and add sweet potato mash.

5. Mix well so that everything comes together.

6. Season with salt, pepper and little nutmeg.

7. Take out in a suitable bowl.

1. Clean and marinate the turkey breast and make slight slits.

2. Mix orange juice, red wine, grated ginger, palm sugar spice powder salt and garlic in a bowl.

3. Marinate the turkey breast in the mixture for a minimum of 2 to 3 hours for the flavours to seep in.

4. Once done, sprinkle the almond flakes and place the turkey on a baking tray.

5. Grill the turkey breast in the oven at 175°C for 22 minutes or until it reaches the core temperature of 177°C.

6. Serve the turkey with orange reduction sauce.

For The Bacon Butter
1. Place all the ingredients in a food processor fitted with the blade attachment.

2. Pulse until smooth.

For The Turkey Leg Wrapped in Bacon
1. Remove the giblets and neck from the turkey’s cavity. Save the neck for making stock and the giblets for making gravy/jus. Set the turkey breast side up in a roasting pan and place on a roasting rack.

2. Liberally rub the inside and outside of the turkey with bacon butter.

3. Put the onion pieces in the cavity of the turkey. Tie the turkey’s legs together with a piece of kitchen twine.

4. Wrap each leg with 2 slices of bacon. Wrap each wing with 1 slice of bacon, tucking the ends underneath the bird or in the crease between the leg and the breast.

5. Weave the bacon blanket. Lay 8 slices of bacon side by side on a piece of parchment or waxed paper. Make sure the slices are as close together as possible.

6. Arrange a rack in the bottom third of the oven, remove any racks above it, and heat to 220°C. Pour 2 cups of water into the roasting pan underneath the turkey and roast the bird.

7. Reduce the oven temperature and roast until it reaches 165°C. Reduce the oven temperature to 160°c. Roast for an additional 2 to 21/2 hours. Use a probe thermometer to test the turkey in 3 places: the breast, the outer thigh, and between the thigh and breast. The turkey should reach 75°C in all 3 places.

8. Remove the turkey to a cutting board or rimmed baking sheet. Rest the turkey for at least 30 minutes and then carve carefully.

For Turkey Breast Mousseline
1. Dice the meat and grind it to a fine paste with salt, pepper, nutmeg, garlic and thyme.

2. Gradually add egg whites till the mixture is smooth.

3. Drizzle in the cream and milk.

4. Use the stuffing as desired.

For Kalonji Spice
1. Place the nigella in the bottom of a jar and top it up with the mixture of honey and vinegar.

2. Let the flavour infuse for a minimum of 72 hours.

For Jamun Chutney
1. Cook sugar with 1 cup water until you get a two-string consistency syrup.

2. Add grated jaggery, and sherry vinegar and bring it to a boil.

3. Add black jamun pulp and mix. Add cinnamon powder. Cook till the mixture thickens.

4. Turn off the heat. Cool and transfer into a sterilized glass jar. Serve.

For Kasundhi Jaggery Glazed Turkey Wings
1. Marinate the turkey wing with salt and pepper.

2. Saute mirepoix and deglaze with white wine.

3. Reduce and add bouquet garni and turkey stock.

4. Braise for 45 minutes on low heat until the meat is cooked.

5. Glaze the wings with a mix of kasundi mustard, jaggery syrup and turkey jus.

6. Finish with cold butter.

For Candied Walnuts
1. Heat a pan over medium heat, add 1 cup walnuts, 1/4 cup granulated sugar and 1 tbsp butter.

2. Heat for 5 minutes, stirring frequently with a heatproof non-plastic spatula so that the mixture doesn’t burn.

3. When the sugar mixture starts melting, stir constantly until all the sugar is melted and the nuts are coated.

4. Transfer immediately onto a sheet of parchment paper and separate the nuts right away.

For Hemp Seed Spiced Lentil And Bacon Papad
1. Cook bacon rashers at 180°C for 8 minutes in the oven.

2. Sprinkle hemp seeds and crispy fried lentils on top.

3. Further dehydrate at 60°C for 6 hours until crispy. 

1. Take a whole turkey, make small cuts in the turkey and marinate with hung curd, mustard oil, ginger garlic paste, lemon juice, cloves, green cardamom, black cardamom, cinnamon stick, bay leaf, mace, jaiphal, black pepper, brown onion, mint leaf, coriander leaf, cumin powder, turmeric, red chilli, mint powder, coriander powder, hing, cardamom powder, garam masala powder, and yellow chilli powder.

2. Start rubbing the mixture on the turkey and stuff the whole wheat inside the turkey along with mixed spices. Leave the marinated turkey for 8 hours.

3. Take a pan and heat mustard oil. Add chopped onion, chopped garlic, carrot, broccoli, snowpeas, french beans, asparagus, salt, yellow chilli powder, hing, mint powder and boiled whole wheat once the vegetables are sauteed. Let the mixture cool down for 10 minutes.

4. Take the marinated turkey and stuff the whole wheat vegetable mixture inside the turkey. Try to rub all the spices properly on the turkey so it can tenderise properly.

5. Take a heavy bottom pan and cook the turkey with the marinated mixture for 2 hours on a very low flame.

6. Now on another side add mustard oil to the pan, add carom seeds, asafoetida & fresh haldi paste and cook for 20-30 seconds on a low flame to get a nice yellow colour. Take off the mixture from the flame and add curd into it.

7. Now take the mud vessel and keep a banana leaf. On top of the leaf place turkey and garnish it with the brown onion, fresh coriander and choukh ka raita.

1. Take the turkey breast and marinate it with salt and pepper.

2. Then heat a saucepan and add olive oil.

3. Add chopped onion and sear it for 10 seconds.

4. Add rice and vegetable stock into it and add pulled poached turkey leg meat into it.

5. Make a nice risotto, and add saffron water and diced vegetables to it.

6. Pan-sear the turkey breast in olive oil and cook in a preheated oven for 16 minutes at 180°c.

7. Meanwhile make a herb crust, by blending chopped parsley, cumin, and panko bread crumbs.

8. Once the turkey breast is cooked, coat it with the herb crust.

9. Finish the risotto, by adding the parmesan cheese.

10. Plate the risotto on the serving a plate, place turkey breast and garnish with chilli tuile.

1. Use your hands to break up the turkey backbone and wings into pieces so they fit into the pot.

2. Give them a very quick rinse to remove visible impurities.

3. Set in a large bowl with the apple, celery, carrot, cabbage, and cilantro.

4. Put star anise, cloves, coriander seed, and cinnamon in a small stockpot, about 8 litre capacity.

5. Over medium heat, toast the spices for several minutes, stirring, until fragrant.

6. Add onion and ginger, and stir for 45 to 60 seconds, until fragrant. Add 8 cups of water.

7. Add the turkey, apple, vegetables, salt, and the remaining 7 cups water.

8. Partially cover and bring to a simmer over high heat. Uncover and skim and discard scum.

9. Adjust the heat to gently simmer for 1 hour and 15 minutes. When done, let rest for 10 to 15 minutes.

10. Remove the turkey pieces to make straining easier. Pour the broth through a muslin-lined mesh strainer placed over a medium pot.

11. Discard the solids. There should be about 12 cups of broth. Season with fish sauce and if needed, extra salt.

1. Give the whole turkey a few gashes. Keep aside.

2. Grind all ingredients listed under the ‘Advieh Spice Mix’ to a fine powder.

3. In a bowl, mix advieh spice mix, salt and oil and create a paste.

4. Rub the paste onto the entire turkey and keep refrigerated overnight.

5. Place the marinated turkey in a deep baking tray and bake at 200°C for 21/2 hours.

6. Mix all ingredients listed in ‘Sweet Saffron Glaze’ and create a smooth emulsion.

7. Remove from the oven and brush the glaze onto the roasted bird.

8. Rest the roasted bird for 30 minutes and serve with roasted baby potatoes and an accompanying salad.

For Dipping Sauce
1. Combine wasabi and water to make a paste.

2. Add the remaining ingredients except oil and onion in a blender or a mixing bowl with a whisk, and blend until well combined.

3. Emulsify in oil by pouring it slowly into the blender while running or mixing bowl while mixing. Stir in onion and set aside.

For Fresh Vegetable Slaw
1. Using a mandoline or with a knife, cut the carrots and daikon into matchsticks.

2. Using your knife, cut the beetroot into the same shape as the daikon and carrot.

3. Cut the spring onion in the same manner. Toss all together.

4. Season with salt and pepper and 1 tablespoon dipping sauce.

For The Turkey
1. Steam the turkey breast by seasoning it with salt and pepper and wrapping it in cling film.

2. Cut them into quarters. Then quickly sear them on all sides in a very hot pan with cooking oil.

3. Let the meat rest for 2 to 3 minutes. Then slice the meat into very thin slices

4. Garnish with chopped spring onion.

5. Enjoy with dipping sauce, slaw and some shichimi powder.

1. Clean turkey, cut it into small pieces and sou vide with salt and butter for about 60 minutes.

2. Take a pan, put desi ghee, cumin seeds, chopped garlic, chopped onions, chopped ginger, chopped green chillis, cook well and then add cooked turkey. Toss everything well.

3. Then add assorted peppers salt, garam masala and fennel powder and at last add lemon juice and chaat, masala with fresh coriander.

4. Serve it on khasta roti as pass around or as an appetizer.

1. Take a pan and heat oil.

2. Add garlic paste and saute.

3. Add clean turkey legs and cook till light brown.

4. Make a paste of fried onions and tomato paste.

5. Add this paste to the pan.

6. Add spinach paste, salt, turmeric, red chilli powder, coriander powder and cook till turkey is well done.

7. Add water to the gravy as required.

8. Season the gravy with chef-special masala and garnish with a hint of cooking cream.