Marinated Spicy Turkey

 Ingredients
1 sm Turkey; (3.5kg), skin removed    
1 lb Minced chicken
1 ts Salt
1 Lemon; juice     
1 ts Garlic paste
1 1/2 ts Salt     
1 ts Ginger paste
3 oz Whole milk natural yoghurt     
1 ts Garam masala
1 1/2 tb Garlic paste     
1/2 ts Freshly milled black pepper
1 1/2 ts Ginger paste
2 tb Chopped fresh coriander
2 ts Garam masala     
1 tb Chopped fresh mint leaves
1 ts Ground turmeric   
1 ts Chilli powder or to taste     

GRAVY
2 fl Sunflower oil     
1 tb Besan; (chick pea flour)
5 fl Dry white wine     
1 tb Chopped chives
2 oz Butter; melted     
2 fl Dry white wine

STUFFING    Salt and pepper to taste

Skin the turkey and lay on its back. Make 3 deep incisions right across each breast, the outer and inner legs and the thighs and wings.Rub the lemon juice and salt all over the turkey and set aside for 30 minutes. Mix all the ingredients together for the marinade, except the wine and butter, and pour over the bird. Rub it well into the slits, turn over and rub the marinade on the back. Transfer the bird to a large dish, cover with foil or cling film and refrigerate for 36-48 hours. Leave at room temperature overnight on Christmas Eve. Just before you put the bird in the oven, mix all the ingredients for the stuffing together and fill the stomach cavity with this. Tie up the bird securely with string and place it on a deep roasting tin, breast side down. Pour 7floz hot water into the tin (but not over the bird) and cover with foil, making sure that the foil does not touch the bird. Make sure it is completely sealed by folding the foil well into the edges of the roasting tin. Cook the bird just below the centre of a pre-heated oven (200C, 400F, gas mark 7) for 45 minutes. Reduce the temperature to 180C, 350F, gas mark 3 and cook for a further 45 minutes. Remove the foil and carefully turn the bird over on its back. Pour the wine evenly all over, taking particular care to moisten the breast meat and legs. Cook for 10 minutes, then baste generously with the melted butter. Cook for a further 30 minutes basting every 10 minutes with the pan juices. Remove from the heat and allow to rest for 10-15 minutes. Transfer the turkey to a serving plate and strain off all the cooking juices from the tin into a measuring jug. You should have approximately 15floz of cooking juice, but if not, make it up to this amount by adding cold water. Make a paste of the chick pea flour with a little water and blend it into the turkey stock. Cook over a medium heat, beating it with a wire beater to prevent lumps forming. Add the wine and chives, cook for a further minute or so. Season to taste and remove from the heat.

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