For the Brine (Restaurant Secret)
Water (enough to fully submerge the turkey)
3 tablespoons salt
3 tablespoons sugar
1 cup white vinegar
1 chopped kiwi (helps tenderize the meat)
Brining time: 5–6 hours in the fridge
For the Marinade
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon paprika
½ teaspoon ginger
1 teaspoon turmeric
¼ teaspoon cardamom powder
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons yogurt
1 tablespoon red pepper paste
1 tablespoon tomato paste
½ cup lemon juice
About ½ cup water
For the Vegetables
Potatoes
Carrots
Onions
Celery (optional)
For the Rice (served on the side)
Vegetable oil
Aromatics: cardamom pods, whole nutmeg, bay leaves, cloves, cinnamon sticks, whole black pepper
6 cups long-grain rice
7 cups water
1. Brining the Turkey
Submerge the turkey in water and add salt, sugar, vinegar, and chopped kiwi.
Place in the fridge for 5–6 hours.
Rinse the turkey well and let it drain.
2. Preparing the Marinade
Combine salt, black pepper, paprika, ginger, turmeric, cardamom powder, garlic powder, and onion powder.
Add yogurt, red pepper paste, tomato paste, lemon juice, and water.
Coat the turkey thoroughly with the marinade and let it rest for 30 minutes.
3. Assembling the Baking Tray
Place the turkey in a baking tray along with the vegetables.
Cover first with parchment paper, then with foil.
4. Baking
First hour: bake at 250°C (preheated oven).
Reduce temperature to 180°C and let it cook slowly.
For the last 30 minutes, remove the foil to allow browning.
Before browning, brush the turkey with the remaining marinade and a little butter.
Total cooking time: around 3 hours (may vary depending on turkey size).
5. Preparing the Rice
Heat oil with the aromatics until fragrant.
Add the water and bring to a boil.
Remove the aromatics.
Add the rice and cook as usual.
After cooking, place a hot charcoal piece inside foil with a drop of oil, then cover the pot to infuse a smoky flavor.
