Instructions:

To dry brine the turkey:

1. Butterfly the turkey by using kitchen shears to remove the backbone. Lay the turkey flat, skin side down.
2. Grind all whole spices until find powder
3. In a small bowl, combine the salt, baking powder, peppercorns, herbs, allspice, cayenne pepper, cumin, and coriander. Rub the spice mixture all over the turkey, inside and out.
4. Place the turkey in a large rimmed baking tray and refrigerate for 3-4 days.

On the day you cook the turkey:

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes.
3. In a small bowl, combine the mayonnaise and 2 tablespoons of the spice rub without the salt. Rub the mayonnaise mixture all over the turkey, skin side up.
4. Place the turkey in a baking tray and roast for 30 minutes.
5. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue roasting until the turkey is cooked through, about 40-50 minutes more. Check with thermometer if Turkey is cooked 165 degrees F
6. Remove the turkey from the oven and let it rest for 30 minutes before carving.

To make the cranberry pepper chutney:

1. In a medium saucepan, combine the cranberry sauce, hot pepper jelly, jalapeño pepper, cardamom, cloves, mustard seeds, chili powder, salt, and crushed red pepper flakes.
2. Bring the mixture to a boil over medium heat. Reduce the heat to low and simmer for 15-20 minutes, or until the chutney has thickened.
3. Remove the chutney from the heat and let it cool completely.

To make the spicy gravy:

1. In a medium saucepan, melt the butter over medium heat.
2. Add the ginger garlic paste and cook for 1 minute, or until fragrant.
3. Add the flour, cayenne pepper, garam masala, and garlic powder to the saucepan and cook for 5-8 minutes, or until the flour has darkened.
4. Add the vinegar to the saucepan and whisk until combined.
5. Gradually whisk in the turkey or chicken stock until the gravy is smooth.
6. Bring the gravy to a boil over medium heat. Reduce the heat to low and simmer for 10 minutes, or until the gravy has thickened.
7. Season the gravy with salt and pepper to taste.

To serve:

Carve the turkey and serve with the cranberry pepper chutney and spicy gravy. Enjoy