Tandoori Turkey
1
Ingredients
- 1 qt. Yogurt
- 1 tsp. Ground Black Pepper
- 2 tsp. Chile Powder
- 2 Tbsp. Garam Masala
- 2 Tbsp. Tandoori Masala
- 1/4 c. Sweet Paprika
- 1/4 c. Garlic, finely chopped
- 1/2 c. Lime Juice
- 1/2 c. Ginger, peeled, chopped
- 12 lb. Turkey, whole
- 4 clove Garlic, chopped
- 2 stalk Celery, chopped
- 1 Red Onion, chopped
- 1 Tbsp. Cumin Seed
- 5 Green Cardamom
- 5 Indian Black Cardamom
- 1/4 c. Kosher Salt
Instructions
Instructions
Pat turkey dry. Rub inside and out with salt and transfer to a roasting bag. Stuff turkey with cardamom pods, cumin seeds, onion, celery, and 4 cloves garlic.
Puree yogurt, ginger, lime juice, remaining garlic, paprika, masalas, chile powder, and black pepper. Pour marinade into roasting bag and smear all over turkey. Tie bag and arrange turkey, breast side down, in a large heavy roasting pan. Refrigerate overnight.
Let turkey stand at room temperature in the roasting bag for 1 hour before cooking. Turn breast side up and cut steam holes in the bag if required by manufacturers instructions.
4.
Preheat oven to 400.F. Roast turkey for 30 minutes.
5.
Reduce heat to 350.F. Roast until internal temperature of thickest part of thigh registers 160.F.
Cut top of bag open and pull back over turkey. Roast until turkey breast is deeply browned and internal temperature of thickest part of thigh registers 165.F.
Transfer to platter and let rest at least 20 minutes before carving.
8.
While turkey is resting, strain juices into a large saucepan. Spoon fat from surface and simmer until reduced to 3 1/2 cups.
Forgot to add lime juice to marinade, so drizzled it on after serving. Marinated the turkey in a large pot breast side up (oops) overnight. Attempted to roast in a cast-iron dutch oven tented with foil, which was just large enough to squeeze it in. Unfortunately, the cast-iron messed up the cooking times, so after the recommended time the turkey was still under-cooked. I broke the turkey down into parts and finished them on a pan in the oven. The turkey is pretty good, but the makes it a lot better. If I had marinaded it in a bag as instructed I think it would have been much more flavorful.