Tandoori Turkey

Ingredients for Tandoori Turkey

• 2 1/2 tablespoons coriander seeds

• 2 tablespoons cumin seeds

• 1 tablespoon plus 1 teapsoon whole black peppercorns

• 1 tablespoon ground cardamom

• 2 teaspoons chilli powder

• 1 teaspoon dried fenugreek

• 1 teaspoon whole cloves

• 1 3"-4" cinnamon stick, broken into pieces

• 1/4 teaspoons ajwain seeds

• 24 bay leaves, crumbled

• 3 tablespoons black cardamom pods

• 2 1/2 tablespoons cumin seeds

• 2 tablespoons black peppercorns

• 1 1/2 tablespoons green cardamom pods

• 1 tablespoon coriander seeds

• 2 teaspoons ajwain seeds

• 2 teaspoons whole cloves

• 1 3"-4" cinnamon stick, broken into pieces

• 1 12-6.4kg turkey

• 40g kosher salt

• 5 black cardamom pods

• 5 green cardamom pods

• 1 tablespoon cumin seeds

• 1 medium red onion, chopped

• 2 celery stalks, chopped

• 4 garlic cloves

• 950ml (0.9L ) plain whole-milk yoghurt

• 120ml chopped peeled ginger

• 120ml fresh lime juice

• 60ml finely chopped garlic

• 40g paprika

• 2 tablespoons tandoori masala

• 2 tablespoons garam masala

• 2 teaspoons chilli powder

• 1 teaspoon freshly ground black pepper

• Ingredient info: All spices can be found at Indian markets and kalustyans.com.

• A turkey roasting bag

How to make Tandoori Turkey

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.

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.

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.

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.

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.

Preheat oven to 204°C. Roast turkey for 30 minutes. Reduce heat to 177°C. 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 74°C, 15-30 minutes longer.

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

Meanwhile, strain juices into a large saucepan. Spoon fat from surface. Simmer over medium heat until sauce is reduced to 850ml , about 20 minutes.

Carve turkey. Serve with accompanying gravy.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.