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.