Ingredients:1 turkey breast, boned, halved & partially frozen
1 cup yogurt
1 tbsp jalapeno chili, minced & seeded
1 tsp ground cumin
1/4 tsp cayenne pepper
2 tsp nutmeg
1 tbsp garlic powder

Method:

1. Trim halved turkey breast slices from all fat and skin.
2. Cut the breast slices by using a sharp knife, starting in center of one long side and cutting in half to within 1/2″ of second long side and open like a book (using partially frozen turkey makes this process easier).
3. Set the pieces flat on a platter. Mix together yogurt, chili, cumin, pepper, nutmeg, and garlic powder in a small bowl.
4. Rub mixture over turkey, cover, and chill overnight (or at least 2 hours).
5. Prepare barbecue. Grill pieces 4 inches from heat source until cooked through, about 4-6 minutes per side. Let stand for 5 minutes, then cut diagonally into slices.
6. Serve with a rice salad.
   Serves 6

INGREDIENTS:-

Fresh Turkey - 18 pound
Your favorite stuffing - 12 cups
Unsalted butter - 8 tbsp
Turkey Stock - 2 1/2 quarts
Salt - As reqd
Black pepper
(freshly ground) - As reqd
All-purpose flour - 3/4 cup
Port, dry sherry
or bourbon (optional)- 1/3 cup.

METHOD:-

1)Position a rack in the lowest position of the oven and preheat to 325° F.

2)Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry.

3)Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey`s wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing.

:-Place any remaining stuffing in a lightly buttered casserole, cover and
refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.

4)Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tight it over the breast area with aluminium foil. Pour 2 cups of the turkey stock into the bottom of the pan.

5)Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a
meat thermometer inserted in the meaty part of the thigh (but not touching a bone) reads 180°F
and the stuffing is at least 160°F, about 4 ¼ hours. Whenever the drippings evaporate, add stock to moisten them, about 1 ½ cups at a
time.

6)Remove the foil during the last hour to allow the breast skin to brown.

7)Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350°F. Drizzle ½ cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.

8)Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure ¾ cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups
total.

9)Place the roasting pan in two tove burners over low heat and add the turkey fat. Whisk in the flour, craping up the browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace
of raw flour taste remains, about 5 minutes.

10)Transfer the gravy to a warmed gravy boat.

11)Carve the turkey and serve the gravy and the stuffing alongside.