Tandoori Turkey
A flavorful Indian-spiced turkey marinated in yogurt and aromatic spices, then roasted to perfection. This fusion dish combines traditional tandoori cooking with a whole turkey for a unique and delicious holiday centerpiece.
Ingredients
- •2½ tablespoons coriander seeds
- •2 tablespoons cumin seeds
- •1 tablespoon black peppercorns
- •1 tablespoon ground cardamom
- •2 teaspoons chili powder
- •1 teaspoon dried fenugreek
- •1 teaspoon whole cloves
- •1 piece cinnamon stick
- •¼ teaspoon ajwain seeds
- •24 leaves bay leaves
- •3 tablespoons black cardamom pods
- •2½ tablespoons cumin seeds
- •2 tablespoons black peppercorns
- •1½ tablespoons green cardamom pods
- •1 tablespoon coriander seeds
- •2 teaspoons ajwain seeds
- •2 teaspoons whole cloves
- •1 piece cinnamon stick
- •1 whole turkey
- •¼ cup kosher salt
- •5 pods black cardamom pods
- •5 pods green cardamom pods
- •1 tablespoon cumin seeds
- •1 medium red onion
- •2 stalks celery
- •4 cloves garlic
- •4 cups plain whole-milk yogurt
- •½ cup ginger
- •½ cup lime juice
- •¼ cup garlic
- •¼ cup paprika
- •2 tablespoons tandoori masala
- •2 tablespoons garam masala
- •2 teaspoons chili powder
- •1 teaspoon black pepper
- •ingredient info
- •1 piece turkey roasting bag
Cooking Instructions
- 1.
Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
5 min
- 2.
Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. Sift through a medium-mesh strainer into a small bowl; stir to combine. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
5 min
- 3.
Pat turkey dry with paper towels. Rub inside and out with salt; transfer to roasting bag. Stuff turkey with cardamom pods and cumin seeds, then onion, celery, and garlic.
10 min
- 4.
Purée all ingredients in a blender. Pour marinade into roasting bag. Smear all over turkey. Tie bag and arrange turkey, breast side down, in a large heavy roasting pan. Refrigerate overnight.
15 min
- 5.
Let turkey stand in bag at room temperature for 1 hour. Turn breast side up. Create steam holes in bag if required by manufacturer's instructions.
60 min
- 6.
Preheat oven to 400°F. Roast turkey for 30 minutes. Reduce heat to 350°F. Roast until an instant-read thermometer inserted into thickest part of thigh (puncturing bag with thermometer) registers 160°, about 1 1/2 hours longer. Cut top of bag open, being careful of steam and juices, and pull back over turkey. Roast turkey until breast is deeply browned but not burned and a thermometer inserted into thigh registers 165°F, 15-30 minutes longer.
120 min
- 7.
Transfer to a platter. Let rest for at least 20 minutes before carving.
20 min
- 8.
Meanwhile, strain juices into a large saucepan. Spoon fat from surface. Simmer over medium heat until sauce is reduced to 3 1/2 cups, about 20 minutes.
20 min
- 9.
Carve turkey. Serve with accompanying gravy.
10 min
