Chauhan's rule of thumb is about one cup of plain whole-milk yogurt for a 10–12 lb turkey, with an overnight marinade preferred; the article is a technique, not a complete recipe.
For a whole turkey weighing 10 to 12 pounds, chef Maneet Chauhan recommends about one cup of plain whole-milk yogurt in place of a butter-based coating. She advises against Greek yogurt because its stronger tang can compete with the seasoning, and points to coconut yogurt or cashew paste as alternatives for cooks avoiding dairy. An overnight marinade is preferred, although the Food & Wine article says at least an hour is an option when time is short.
Chauhan's explanation is practical: the yogurt helps carry spices into the meat and, in her view, keeps the lean bird juicier, while butter is more likely to produce crispier skin. She suggests either a familiar seasoning direction with Parmesan and cream cheese, celery salt, garlic, salt and pepper, or a tandoori profile with garam masala, ginger and kasoori methi. The article does not provide exact quantities for those additions, an oven temperature, roasting time, servings or a doneness temperature. It is a cooking technique rather than a complete recipe, so those missing details should come from a separate tested turkey recipe.