This turkey recipe is from the November 2011 issue of Bon Appetit. This recipe produces a flavorful and ultra moist turkey. It is outstanding. All of the spices can be found at your local Indian grocery store.
- 2 1/2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 1 tablespoon plus 1 teaspoon whole black peppercorns
- 1 tablespoon ground cardamom
- 2 teaspoons chili powder
- 1 teaspoon dried fenugreek
- 1 teaspoon whole cloves
- 1 3”–4” cinnamon stick, broken into pieces
- 1/4 teaspoon 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” cinnamon stick, broken into pieces
- 1 12–14-pound turkey
- 1/4 cup 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
- 4 cups (1 quart) plain whole-milk yogurt
- 1/2 cup chopped peeled ginger
- 1/2 cup fresh lime juice
- 1/4 cup finely chopped garlic
- 1/4 cup paprika
- 2 tablespoons tandoori masala
- 2 tablespoons garam masala
- 2 teaspoons chili powder
- 1 teaspoon freshly ground black pepper
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 a 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 400°. Roast turkey for 30 minutes. Reduce heat to 350°. Roast until an instant-read thermometer inserted into the thickest part of the 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°, 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 3 1/2 cups, about 20 minutes.
Carve turkey. Serve with accompanying gravy.