Step 1
Line a rimmed baking sheet with aluminum foil and place a wire rack inside. shoot A 12-14 lbs. Turkey, neck and giblets removeddry with paper towels, and place breast side up on a rack. mix 1 tbsp. cumin powder and ⅓ cup diamond crystal or 3 tbsp. Add 1¼ tsp. Morton’s Kosher Salt Mix in a small bowl. Pat the brine dry on all sides and cavity of the turkey and seep into the crevices. Refrigerate turkey uncovered for at least 1 day.
Step 2
Let the turkey sit at room temperature for 1-2 hours (no need to rinse with salt).
Step 3
Place a rack in center of oven; preheat to 400°. Place turkey breast side up on a wire rack inside a rimmed baking sheet (if using the same baking sheet, discard the foil and rinse the pan to remove any accumulated salty liquid). Pour 1 cup of water into the baking dish (this will prevent the drippings from scorching). Roast turkey, rotating baking sheet halfway through, until golden brown, 35-45 minutes.
Step 4
Meanwhile, cooking 3 cloves garlic, minced, A 3-inch piece of lemon peeland 1 cup ghee In a small saucepan, cook over medium heat, stirring occasionally and lowering heat if necessary to maintain a gentle sizzle, until ghee is flavorful, 8-10 minutes.
Step 5
Remove the turkey from the oven and brush or spoon some of the ghee-soaked stuff over the turkey. Reduce oven temperature to 300°. Return the turkey to the oven (if there are any spots that are too dark, such as wing tips, cover with a small piece of foil) and continue roasting, rotating the baking sheet and brushing the turkey with the infused ghee every 15 minutes, until Brown and insert an instant-read thermometer into thickest part of breast at an angle of 155° (temperature will continue to rise as turkey rests), another 70-80 minutes. Let the turkey sit on the baking sheet for at least 30 minutes and up to 1 hour before serving.
Step 6
Remove and discard garlic and lemon zest from remaining ghee (you should have about ½ cup; add more ghee to reach ½ cup if needed).
Step 7
place 1 tbsp. cumin seeds and 1½ tsp. fennel seeds Place in a small resealable plastic bag; seal and coarsely crush with a rolling pin. (You can also use a mortar and pestle.)
Step 8
Add ground spices, 30 fresh curry leaves (if used), 1½ tsp. black mustard seeds, 1 tsp. Kashmiri chile powderand the remaining 1 tsp. diamond crystals or ½ tsp. Morton’s Kosher Salt butter. Heat over medium-high heat, stirring frequently, until the mustard seeds begin to pop and the curry leaves are crisp, about 2 minutes. Place the tadpoles in a warm place (such as the back of the stove) until ready to eat.
Step 9
Lift and tilt turkey so that all drippings run off onto baking sheet; transfer turkey to a cutting board. Pour the drippings into a large heatproof cup and use a spatula to scrape up any brown bits stuck to the baking sheet. Pour 2½–3 cups turkey stock or low-sodium chicken stock 3 cups total of mixture.
Step 10
melt 3 tbsp. unsalted butter Heat in a medium saucepan over medium heat. Add to 31 g (¼ cup) all-purpose flour Cook, stirring constantly, until golden brown, about 3 minutes. Gradually pour in the drippings, stirring constantly until combined. Reduce heat to low and cook, stirring frequently, until gravy is thick enough to coat a spoon, 12-18 minutes. Remove from heat; stir 2 tbsp. Worcestershire Sauce, 1 tbsp. soy sauceand 1½ tsp. sherry vinegar or red wine vinegar. Taste the gravy and season with salt if needed, then add plenty freshly ground pepper. Transfer to a gravy boat or small bowl.
Step 11
Carve turkey as desired and place on platter. Spoon out the tadka and serve with the gravy.
To do ahead of time: The turkey can be brined 2 days in advance. Keep refrigerated, uncovered.
