In a food processor or a blender, thoroughly blend the turkey spices, garlic, and ginger; do not add the yogurt. After the spices are blended, mix them with the yogurt in a mixing bowl.
Seal your turkey legs and thighs with the yogurt-spice marinade in a vacuum-sealed bag. Refrigerate overnight.
To cook the turkey, heat your sous vide up to 185 F. Add the sealed bag with the legs, thighs, and yogurt-spice mix to the bath. Sous vide the wild turkey for four to six hours (four hours for jakes, six for mature gobblers). If you don’t have a sous vide, remove your turkey legs and thighs from the vacuum-sealed bag and add them to an oven-safe pot. Cover the meat with the yogurt-spice mix with some chicken stock. Place it in the oven at 200 F for three hours or until tender.
To make the raita, first, halve, seed, and finely dice your jalapeño. Finely chop the red onion, tomatoes, and cilantro next. Add all the ingredients to a mixing bowl. Peel and seed your avocados, and mash them into the same mixing bowl along with kosher salt. Add the yogurt and lemon juice. Mix everything together, leaving some of the avocados intact for texture. Refrigerate the raita until you’re ready to use it. (Tip: Assemble the raita as close to serving time as possible so the avocados don’t brown. You may wish to cut the vegetables and cilantro and refrigerate them beforehand, then wait to add the avocados, yogurt, salt, and lemon juice just before serving.)
To make the rice, add ghee or cooking oil to a medium saucepan on medium heat to make the rice. Add the spices and garlic cloves and simmer them for ten minutes, until the garlic is brown. Drain the ghee or oil through a sieve to remove the cloves and spices, then add the oil back to the saucepan. Add the rice and stir often to sauté it slightly for ten minutes. Then, add water and raise the heat to high. Cover the saucepan and turn the burner to low once it's boiling. Turn it completely off once all the water is absorbed (approximately ten minutes).
Once the legs and thighs are tender, briefly sear them over a hot fire or air fry them at 400 F on each side for a couple of minutes. Serve with the assembled raita, basmati rice, and maybe even freshly chopped and sliced cucumbers and red onions. Garnish with more cilantro, if desired.
Notes
Enjoy! Reach out to me on Instagram (@WildGameJack) with any questions or comments.