- Ingredients: 4 dried guajillo chiles, 1 teaspoon fenugreek seeds, 1 teaspoon fennel seeds, 2 teaspoons coriander seeds, 10 whole cloves, 4 green cardamom pods, 1/2 teaspoon ground cinamon, 1/2 teaspoon paprika, 1/2 teaspoon ground turmeric, 2 sticks unsalted butter, softened, 2 teaspoons ginger-garlic paste, 1 blended jars are found at your local indian market, 1 lime, zested and juiced, 1 teaspoon honey and 1 boneless turkey breast, skin on.

- Method:

• Toast chilles until darkened and a little puffy. Remove to a plate. Toast remaining whole spices (fenugreek, fennel, coriander, cloves, cardamon pods) until fragrant. Remove to a plate and let cool.
• Rip chiles into smaller pices. Puor chiles and whole spice in a coffee grinder, and grind until fine powder. Puor into a bowl, and stir in cinnamon, paprika and turmeric. Reserve 2 tablesppons for the gravy. Add butter, lime juice, joneu and a generous few pinches of salt to the remainder. Stir together.
• Carefully pull skin away from turkey flesh. Scoop a little butter into that pockets and level it out. Rub butter all over the skin and underneath (make sure to get it under the renderloin too). Place a cooling rack on top of a half baking sheet and set it aside. Tie the turley with chicken twine and then place it on the cooling rack (that's on the baking sheet) and pop into the oven. Puor 2 cups of water into the pan.
• Roast turkey for 45-55 minutes until thermometer registers 150-155° F. Remove from oven, cover with foil and allow to rest.