Tandoori Turkey

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. 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. 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. 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. 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. 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. 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. 7.

   Transfer to a platter. Let rest for at least 20 minutes before carving.

   20 min

8. 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. 9.

   Carve turkey. Serve with accompanying gravy.

   10 min