Ingredients:

5 Kg. Turkey
4 Tbsp. Ghee

To marinate:
½ Cup soy sauce
2 Tbsp. ginger/garlic paste
2 Tsp pepper powder
½ Tsp. ajinamoto ( optional)

For Stuffing:
6 Medium slices of white bread (cubed)
2 Medium potatoes boiled and cut into small pieces
6 chicken franks cooked and cut into small pieces
½ Kg. chicken gizzards including the turkey gizzard (if available)
½ Cup green peas (cooked)
2 Large onions (chopped and shredded)
2" pc ginger (minced)
4 green chilies (minced)
Half bunch mint (finely chopped) 
½ bunch coriander leaves (finely chopped) 
1 Tsp. pepper powder
1 Tsp. all spice powder (garam masala)
2 Tbsp. raisins
1 Tbsp. sugar
1 Tbsp. vinegar
Salt to taste

Grind the following by using little water:
5 Dates
2 Red chilies
1 Tbsp. raisins
1 Tsp. mustard paste

Method:

Thaw  the Turkey for atleast 8-10 hrs. Wash well and pat dry inside and out. With a fork poke the turkey well. Marinate with above mentioned ingredients and leave in the refrigerator for 8-10 hrs or overnight.

In a frying pan add 2 tbsp. ghee and fry the bread cubes to light brown, remove and keep aside. Add 2 tbsp ghee and fry the onions, when just soft add green chilies and ginger, sauté for 2-3 minutes, keep down and add all of the remaining stuffing ingredients including the ground paste.

Take out the marinated turkey . Empty any accumulated water in the stomach. Stuff the turkey with the above stuffing in the stomach and stitch both the ends. Fold and tie the wings & legs. Take a big aluminum foil, pat some ghee and wrap the turkey well. You may also lay some rashes of bacon on turkey breast for better flavour and taste. Keep in a baking tray. Pre heat the oven and bake in the hot oven (gas mark 5) for 3 hrs. Every half an hour open the foil and baste it with the accumulated ghee. After 3 hrs remove the foil completely, reduce the heat to gas mark 3 and leave it to brown for about ½ an hour. Remove from the oven and cover it with foil and keep warm till you are ready for X'mas meal.

Serving suggestions: Remove from the foil and keep the cooked turkey in the center of a big serving tray surrounded with boiled vegetables such as baby carrots, cauliflower, broccoli, baby potatoes, baby corn, Brussels sprouts (like tiny cabbage) with a dash of salt, pepper and butter.

In a separate bowl keep some cranberry sauce (ready made) or homemade gravy by using the remaining liquid while baking the turkey, which should be strained, and boiled and thickened by using a spoon of plain flour or corn flour, mixed with water and seasonings or with the mustard sauce.

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