Step 1
Line a rimmed baking sheet with foil and set a wire rack inside. Pat one 12–14-lb. turkey, neck and giblets eliminated, dry with paper towels and place, breast facet up, on rack. Combine 1 Tbsp. floor cumin and ⅓ cup Diamond Crystal or 3 Tbsp. plus 1¼ tsp. Morton kosher salt in a small bowl to mix. Pat dry brine throughout sides and in cavity of turkey, working into crevices. Chill turkey, uncovered, not less than 1 day.
Step 2
Let turkey sit at room temperature 1–2 hours (no must rinse off salt).
Step 3
Place a rack in center of oven; preheat to 400°. Organize turkey, breast facet
up, on a wire rack set inside a rimmed baking sheet (if utilizing the identical baking sheet,
discard foil and rinse pan to take away any gathered salty liquid). Pour 1 cup water
into baking sheet (this may maintain the drippings from burning). Roast turkey, rotating
baking sheet midway by, till golden brown, 35–45 minutes.
Step 4
In the meantime, prepare dinner 3 garlic cloves, smashed, one 3″-long strip lemon zest, and 1 cup ghee in a small saucepan over medium, stirring sometimes and decreasing warmth to take care of a delicate sizzle if wanted, till ghee is infused with taste, 8–10 minutes.
Step 5
Take away turkey from oven and brush or spoon some infused ghee over turkey.
Scale back oven temperature to 300°. Return turkey to oven (if any spots are overly darkish,
just like the wing ideas, cowl with small items of foil) and proceed roasting, rotating
baking sheet and brushing turkey with infused ghee each quarter-hour, till nicely browned
and an instant-read thermometer inserted into the thickest a part of the breast registers
155° (temperature will proceed to rise because the turkey rests), 70–80 minutes extra. Let
turkey relaxation on baking sheet not less than half-hour and as much as 1 hour earlier than serving.
Step 6
Take away and discard garlic and lemon zest from remaining ghee (it is best to have
about ½ cup; add extra ghee to succeed in ½ cup if wanted).
Step 7
Place 1 Tbsp. cumin seeds and 1½ tsp. fennel seeds in a small resealable plastic bag; seal and coarsely crush with a rolling pin. (You may as well use a mortar and pestle.)
Step 8
Add crushed spices, 30 contemporary curry leaves (if utilizing), 1½ tsp. black mustard seeds, 1 tsp. Kashmiri chile powder, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to ghee. Warmth over medium-high, stirring usually, till mustard seeds start to pop and curry leaves are crisp, about 2 minutes. Set tadka apart in a heat place (just like the again of the range) till able to serve.
Step 9
Raise and tilt turkey in order that the entire drippings from the hen run onto baking sheet; switch turkey to a slicing board. Pour drippings into a big heatproof measuring glass, scraping in any browned bits caught to baking sheet with a spatula. Pour in 2½–3 cups turkey inventory or low-sodium hen broth to make 3 cups combination complete.
Step 10
Soften 3 Tbsp. unsalted butter in a medium saucepan over medium warmth. Add ¼ cup (31 g) all-purpose flour and prepare dinner, whisking always, till easy and golden, about 3 minutes. Regularly pour in drippings combination, whisking always till mixed. Scale back warmth to low and simmer, whisking usually, till gravy is thick sufficient to coat a spoon, 12–18 minutes. Take away from warmth; whisk in 2 Tbsp. Worcestershire sauce, 1 Tbsp. soy sauce, and 1½ tsp. sherry vinegar or pink wine vinegar. Style gravy and season with salt if wanted and plenty of freshly floor pepper. Switch to a gravy boat or small bowl.
Step 11
Carve turkey as desired and prepare on a platter. Spoon tadka over and serve with gravy alongside.
Do Forward: Turkey might be dry-brined 2 days forward. Maintain chilled, uncovered.
