Grind the garlic and ginger into a smooth paste, adding a little water to make blending easier. Pour into a medium saucepan and set aside.

To get the most flavor out of the lemongrass and galangal, lightly crush the tough stalks with a pestle or mallet to break them down.

Add the lemongrass and galangal to the garlic paste along with the kaffir lime leaf, then pour in the coconut milk and water or chicken stock. Bring to a boil over low to medium heat.

Meanwhile, chop the coconut sugar or palm sugar (or substitute normal sugar, brown sugar, or molasses).

Add in the rest of the spices: bay leaf, coriander powder, seasoning powder, salt, and finally the coconut sugar.

Mix together and cook until the sauce becomes thick, stirring occasionally to avoid burning. Then let it cool completely.

Once cooled, the sauce should be thick.

Prepare to marinate the turkey by cutting off the wings and trimming the neck area (save the wings to add to the fryer later, and remove a few neck bones to make room for the oil while frying).

Using a marinade injector, inject the turkey thoroughly with the marinade liquid. Place it inside a turkey-sized oven bag and pour in the rest of the liquid, then refrigerate for at least 12 hours (24 hours is even better).

Heat the oil to 350°F. Once it reaches 350°F, turn off the burner while slowly lowering the turkey in, to avoid any oil spatter catching fire.

Once the turkey is all the way in, turn the burner back on and fry for about 30 minutes, then add the wings and fry for another 10-15 minutes until the internal temperature reaches 160-165°F.