Tandoori Turkey

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.

 

 

 

 

 

 

 

 

Tandoori Turkey

Tandoori Masala

  • 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

Garam Masala

  • 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

Turkey

  • 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

Marinade

  • 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

Preparation

Tandoori Masala

  • 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.

Garam Masala

  • 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.

Turkey

  • 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.

Marinade

  • 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.

Read More http://www.bonappetit.com/recipes/2011/11/tandoori-turkey#ixzz1eIWTs8Ca

 

 
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