Toast some whole spices

2 tsps Cumin

2 tsps Cloves

2 tsps black Peppercorns

4 tsps of Khus Khus(White Poppy Seeds)

2 inches stick of Cinnamon

Once done, allow to cool and add to a processor

Next add in

1/2 cup Coconut Vinegar

2 tsps Haldi or Turmeric

8 green Chillies

16 cloves of Garlic

2 inches stick of Ginger

1 inch piece of Tamarind soaked in 1/4 cup water to 2 tbsps Tamarind puree

I have 8 cups Coriander - stems & leaves

I’m going to add the first cup and process this

Add in the rest of the Coriander and about a 1/2 cup Water

Add Salt to taste and blend and keep aside

To make the brine

Heat up 1 litre of Water and add

Add

2 inches Cinnamon sticks

1 tsp Peppercorns

1 tsp Cumin seeds

2 inch piece Ginger sliced

4 cloves Garlic

3 green Chillies

Add

1/2 cup Sugar

1/2 tsp Salt

1/2 tsp Turmeric

Mix this in

To cool this down add in

3 litres cool Water

2- 3 slices Limes

1/4 cup Vinegar

1 tbsp prepared Cafreal Masala

Make sure to remove any Turkey parts that are stuffed into the bird and submerge the bird Ito a container

I’m gently going to ladle in the brine first and then pour in the rest,

I like to leave this overnight, for no more than 8 hours

Once the Turkey is brined tip the liquid off.

Allow the Turkey to drain

Place it in a Turkey roaster, bottom side up and add some of the masala and spread on all over the bird

Flip this over and smear the top as well

I usually like to get an imperfect Turkey. It’s way cheaper just because it’s not perfect, in this case as you can see the skin is torn, but it’s really not going to matter

I will add some Veg to make a great gravy, Carrots, Mushrooms and some of the Turkey parts, neck, Liver & kidney

Cover this and cook in in a preheated 350 degree oven for the first 1.5 hours

Follow the Turkey cooking guide, I will usually cook my Turkey for 4 hrs for 7 kg

After the first hour and a half, add more marinade and continue cooking this uncovered

Through the cooking process continue adding marinade and also base the Turkey in its own juices.

Serve this with fried potatoes, and a reduced gravy.