Luxe Lobster Turkey

PREPARE the marinade by mixing yogurt, your favorite seafood seasonings, lemon zest, Kashmiri, garlic and ginger pastes, salt and pepper together. Place the turkey in a brining bag and allow to sit for 24 hours minimum.

PREHEAT the oven to 325°F. Line a roasting pan with Reynolds Wrap^® Heavy Duty Foil. Remove the turkey from the marinade and discard any extra. Place the bird in a roasting pan breast side up. Tie the legs together with butchers string and lightly tent with Reynolds Wrap^® Heavy Duty Foil.

PLACE the turkey in the oven, roasting for 12-15 minutes per pound of bird, approximately 3-4 hours for a 12-15 pound bird. Baste the turkey every thirty minutes with melted butter and pan juices. Remove when the thigh reaches 175°F.

BOIL a pot of water while the turkey is baking. Reduce to a low simmer and drop in 7-9 lobster tails and claws in the pot, one at a time. Boil for approximately 5-7 minutes before removing, cool immediately to prevent overcooking.

LINE perimeter of a serving platter with lobster tails and nuzzle the turkey on top. Top with chopped parsley and serve.

OPTIONAL: prepare stuffing by adding cornbread, toasted bread, melted butter, onion, celery and pepper to a pan. Cook for 5 minutes, add lobster stock and lobster meat to the mixture and cook for an additional 2-3 minutes. Serve with the finished turkey.