• Clean your turkey to your preference. Or alternatively, rinse the turkey under running water and placed in brine.
• Combine all brine ingredients in a container or pot large enough to hold the turkey. Make sure all the sugar and salt/seasoning salt have been fully dissolved. Add the turkey and refrigerate about 6 hours or overnight.
• In a small bowl, cover the tamarind pulp with 1?2 cup boiling water and let stand for 10 minutes to soften. Using your fingers, break the tamarind apart and then let stand for another 5 minutes. Pour the tamarind through a fine sieve set over a medium bowl and, using a rubber spatula or spoon, press the tamarind through the sieve, discarding the solids. Add the honey, Noubess sauce, garlic, and black pepper to the tamarind liquid and stir into a smooth glaze.

Use a crockpot

• Place about 2 to 3 medium size carrots or celery on the bottom of the pan. Place the turkey on top of the veggie, season inside and out with the seasoning mixture, baste with some of the tamarind glaze and cook on high for about 2 hours. Reduce to low and continue cooking until the turkey is completely cooked and basting occasionally with the tamarind glaze.

Use a roaster

• If using a roaster, place turkey on the roasting grill. season inside and out with the seasoning mixture, baste with some of the tamarind glaze and cook on high (450 degrees F) for about 2 hours. Reduce to low or 350 degrees F and continue cooking until the turkey is completely cooked and basting occasionally with the tamarind glaze.

Use an oven

• If roasting in the oven, use a roasting pan large enough to hold the bird. Make sure you are able to cover the turkey in the first couple of hours of cooking. Heat the oven to 450 degrees F. Place the turkey on a rack set in a large roasting pan and season the cavity and outside liberally with the seasoning mixture. Baste the turkey with some of the tamarind glaze. Reduce the oven temperature to 350 degrees F, cover the turkey with foil, and roast until almost cooked through, 1 hour more. Uncover the turkey and roast, basting with the remaining tamarind glaze every 10 minutes, until an instant-read thermometer inserted into the thigh of the turkey reads 160°, about 30 minutes more.
• Remove turkey from oven, crockpot or roasted. Transfer to serving platter and let rest for 20 minutes covered. Alternatively, leave in roaster or crockpot for 20 minutes to cook down a bit.
• Pour the pan juices into a small saucepan, add sliced onion and additional seasoning. Bring to a boil and cook for about 5 - 7 minutes. Serve as a sauce for the turkey.
• If additional liquid is needed, add either hot water to the sauce or red wine. Add more seasoning if needed.
• Remove turkey from oven, crockpot or roasted. Transfer to serving platter and let rest for 20 minutes covered. Alternatively, leave in roaster or crockpot for 20 minutes to cook down a bit.