Preheat oven to 325°F (160°C). In a medium bowl combine yogurt and 1x (3/4 cup) cup Club House Tandoori Masala Seasoning mix well. Rinse turkey inside and out. Pat dry with paper towels. Spread yogurt mixture on entire surface of turkey cover lightly and refrigerate for 1 hour. Remove turkey from refrigerator and lightly pack with stuffing. (recipe follows) Bake any remaining stuffing separately. Place breast-side up on a rack in a roasting pan. Roast in centre of oven for 2 hours. When turkey has roasted for 2 hours baste with pan juices. Continue to roast uncovered basting occasionally until leg moves easily at joint and a meat thermometer inserted into breast reads 180°F (82°C) and inserted into the thigh reads 165°F (73°C). This will take 1 to 2 more hours depending on the size of the turkey. Remove bird to a cutting board. Loosely cover with foil. Let stand for at least 15 minutes before carving. Meanwhile prepare gravy. In a medium saucepan combine Poultry Gravy chicken stock turmeric and remaining Club House Tandoori Masala Seasoning. Bring just to a boil then reduce heat and simmer for 5 minutes or until desired consistency. Whisk in cream remove from heat and whisk in butter until completely melted. Serve turkey with gravy stuffing and Aloo Gobi.
