Preheat the oven to 400°. Line 2 baking sheets with aluminum foil and set aside.
In a large pot, bring the water and 1 tablespoon of salt to a boil. Add the cauliflower, potatoes, Brussels sprouts and turmeric. Cook until just tender, about 5 minutes, and drain.
Meanwhile, in a large skillet, toast the pine nuts over medium heat, stirring constantly, until light golden brown, 4 to 5 minutes. Transfer to a small bowl and set aside.
Return the skillet to medium-high heat and add the oil. When the oil is hot, add the onion, garlic and ginger. Season with salt. Cook until softened, 5 minutes. Add the tomato, garam masala, cumin, coriander and jalapeño, and cook until fragrant and the tomato begins to break down, 3 to 5 minutes more. Remove from the heat and transfer to a large bowl.
To the onion mixture, add the cooked cauliflower mixture, along with the reserved pine nuts and golden raisins. Toss to mix and season with salt. Divide the mixture evenly between the 2 baking sheets and roast until slightly charred, 15 minutes.
Transfer the roasted vegetables to a large serving platter. Garnish with the cilantro leaves and julienned vegetables. Serve with the yogurt sauce. (recipe link below)
In a blender, add the cilantro, mint, green scallions, jalapeño and lime juice. Process on medium-high speed until smooth. Transfer to a small bowl and adjust the seasoning to taste with salt. Makes ¾ cup.
Brine the turkey: In a large pot, combine the brine ingredients and place over medium-high heat. Bring to a simmer, stirring occasionally, until the sugar and salt have dissolved, 8 to 10 minutes. Remove from the heat and chill, uncovered, in the fridge until cool, about 1 hour. Make ahead: Once chilled, the brine can be covered and stored in the refrigerator for up to 1 week.
Rinse the turkey and neck, and place inside a 5-gallon container (or a large cooler). Pour the chilled brine over the turkey and top with a heavy plate, submerging the turkey. Cover and refrigerate for 6 to 8 hours
In a medium bowl, combine the paprika marinade ingredients. Make ahead: The marinade can be made and stored in the fridge for up to 5 days.
Remove the turkey from the brine and rinse under cold water. Discard the brine. Rinse out the 5-gallon container and return the turkey to it. Pour the paprika marinade over the turkey, rubbing all over the outside and the inner cavity; cover and chill in refrigerator for 8 to 10 hours.
Adjust the rack to the lower third of the oven, and preheat it to 400°
Cut off the turkey's wing tips, reserving them, and tie the legs together with kitchen twine. Combine the turkey neck, wing tips, red onions, carrots and bay leaves in a large roasting pan. Place the turkey on top, breast-side up, and rub with the salt and ¼ cup of the marinade.
Roast the turkey in the preheated oven until the skin is browned, 40 to 50 minutes, basting the bird and rotating the pan halfway through roasting, covering any dark spots with aluminum foil.
Lower the oven to 300°. Baste the turkey with marinade and pour 1 cup of water into the pan, creating steam to help cook the turkey. Continue to roast the turkey, rotating the pan and basting every 30 minutes, until a meat thermometer inserted into the thickest part of the thigh reaches just under 160°, 1½ to 2 hours. Remove the turkey from the oven and let it rest in the roasting pan for 30 minutes before carving. Serve with the pan drippings and roasted vegetables.
