GETTING READY
1. Take turkey legs and slit them so as to marinate them well.
2. Take a pan add curd, red chill powder, turmeric, coriander powder, cumin powder, ginger garlic paste, kasuri methi powder, lemon juice, garam masala powder and mix well. Add some red color and mix again.
3. Now marinate this to turkey legs leave it for 30 min aside.
Preheat the oven to 325F.
MAKING
4. Roast the turkey, uncovered, breast side down for 1 hour, then turn and continue roasting with the breast side up until an instant-read meat thermometer registers 165F when inserted into the largest section of thigh, avoiding the bone.
5. Baste the turkey once every hour with one-half to three-fourths cup of chicken stock mixed with half a stick of melted butter, or any other basting liquid of your choice.
6. Cook 8 to 12 lbs for 2 3/4 to 3 hrs or more until it's al dente.

SERVING
7. Serve hot with you favorite dip.