Season & Truss 

1. Remove the neck and giblets from the turkey and reserve for another use. Rinse and dry the turkey inside and out and season the cavity with 1 teaspoon salt and 1/2 teaspoon pepper, rubbing it evenly around. Stuff 2 of the lemon slices and 3 of the smashed garlic cloves into the cavity.
2. Using a 12-18 inch piece of twine, truss the turkey: tie the legs together (see photo in post). Place the turkey, breast side up, on a large rimmed baking sheet.

Marinate

1. In a large bowl, add the Aleppo pepper (or the red pepper flakes and paprika). Add 2 tablespoon of warm water (3 tablespoons, if using pepper and paprika) and stir to moisten the spices. Set aside for 5 minutes.
2. Add the yogurt, tomato paste, olive oil and salt to the bowl and mix gently with a fork, stirring only in one direction, until the ingredients are just combined. Add the rest of the lemons and garlic, and gently stir, in the same direction. (note 3)
3. Pour the yogurt marinade over the turkey. Lift the bird by the neck and, using your hands, smear some marinade under the turkey. Pat marinade over the wings and legs and any areas that are bare. Let the turkey sit with the marinade at room temperature for 1-2 hours or in the refrigerator for up to 24 hours.

Roast

1. Arrange an oven rack in the lowest position and preheat the oven to 450ºF. Place the turkey, breast side up, onto a rack inside a large roasting pan. If the turkey was refrigerated, leave it at room temperature for an hour before cooking.
2. Remove any garlic cloves from the top of the turkey, to prevent them from burning, and place into the pan. Place some of the lemon slices on top of the bird, decoratively, if you like. Pour 1 1/2 cups of stock into the bottom of the pan. Transfer the turkey to the oven and roast for 30 minutes. 
3. Remove the pan from the oven and set it on a heat-proof surface. Gently pour the melted butter over the top of the turkey. Return the turkey to the oven. Lower oven temp to 350ºF and roast the turkey for 2 - 2 1/2 hours longer, or until a meat thermometer inserted into the thickest part of the breast registers 160F, basting every half hour with pan juices. Add an additional cup of chicken stock to the pan when it looks dry and if any part of the turkey is getting too brown, gently tent with foil. 

Make the Gravy

1. Transfer the turkey to a platter or carving board and tent with foil while you make the gravy.
2. Remove the roasted garlic and lemon slices from the roasting pan and set them aside. Pour the liquids from the pan into a gravy separator. (do not clean the roasting pan) Wait a few minutes until you see that the fat has risen to the top, then pour off the liquid into a medium sized saucepan, and reserve the fat.
3. Set the roasting pan on the stove over two burners set to medium heat. Add a cup of stock to the pan and stir, scraping the bottom with a wooden spoon, to release all of the flavorful brown bits. Turn off the heat and pour the liquid into the saucepan. Add the roasted garlic. I like to add in a couple of tablespoons of the fat for flavor or you can leave it out entirely for a non-fat gravy or add as much as you like for a richer gravy.
4. Puree the gravy with an immersion blender or in a blender or food processor. Return it to the pot (if you removed it) and thin it with some broth until you get your desired consistency. Season with salt, to taste, and heat until hot.

Serve

1. Transfer the turkey to a carving board and let it rest for 30 minutes before carving.
2. Slice the turkey, arrange it on a platter and serve it with the spicy yogurt gravy.