When it’s just caramelized, deglaze the pan with white wine, then cook it until the turmeric is completely tender. This may take some time depending on how large your chunks of turmeric are, but you can keep adding water to the pan as needed, until the turmeric is done. Also, season it with salt, cayenne pepper, cumin, plenty of fresh ground black pepper, and a little honey (not too much).
When the turmeric is done, remove it from the heat, and allow it to cool slightly before blending it. Blend it until it’s completely smooth, and add water, as needed, to thin it to the proper consistency.