Ingredients:
- 6 oz. “wet” tamarind pulp, roughly chopped
- 3⁄4 cup honey
- 1⁄4 cup Vietnamese or Thai fish sauce
- 2 cloves garlic, minced
- 1 Scotch bonnet or habanero chile, stemmed seeded, and finely chopped
- 1 whole (12-lb.) turkey, rinsed and dried thoroughly
- Kosher salt and freshly ground black pepper
- 2 cups chicken stock
- 2 tbsp. cornstarch