Butter chicken inspired roast turkey with curry sauce gravy

Mix the yogurt with the ginger, tomato paste, garam masala, smoked paprika, chili powder, cumin, salt, turmeric, coriander, garlic powder and cayenne; set aside.

Loosen the turkey skin over the breast with the fingers so a spatula can get underneath.

Spread about three big spoons of marinade under the skin over each breast, then spread the rest over the entire surface.

Refrigerate overnight to marinate.

Set a roasting pan over medium heat and melt the stick of unsalted butter.

Add the ginger and garlic and sizzle in the hot butter for about 30 seconds.

Add the chili powder, garam masala, cardamom, ground clove and fenugreek; cook the spices 30 seconds to a minute in the hot fat.

Add the diced onion and saute a couple of minutes until it starts to soften.

Variation: with only a foil roasting pan, build the sauce in a big frying pan and transfer it in.

Add the crushed tomatoes and a big pinch of salt and bring to a simmer; remove from the heat.

Set the prepped turkey over the sauce, tuck the wing tips under and tie the legs together.

Roast in a 325 degree oven for about three and a half hours.

Remove the turkey from the roasting pan and let it rest.

Transfer everything from the roasting pan to a saucepan over medium-high heat; thin with turkey stock, add the heavy cream and bring to a simmer.

Add a spoon of sugar to taste.

Cook at a bubble about 5 minutes to reduce slightly.

Off the heat, blend very smooth with an immersion blender; do not skim the floating butter, it emulsifies into the sauce. Straining is optional.

Taste and adjust the seasoning.

Slice the turkey, ladle the sauce over and garnish with sliced red onions and cilantro.