Serves 6 to 10


10 to 14 pound turkey

3 to 4 TBS Kosher Salt (depending on size of your turkey)

1 medium onion, sliced

2 celery stalks, chopped in big pieces

4 garlic gloves, sliced


1 quart whole milk yogurt

1/3 cup ginger, peeled and chopped

1/2 cup fresh lime juice

1/4 cup garlic, chopped

2 TBS Spice Tree Organics Tandoori Masala

2 TBS Spice Tree Organics Garam Masala

2 TBS paprika

1 tsp ground black pepper




Pat turkey dry with paper towels. Rub inside and out with salt.  Stuff turkey with the sliced onion, celery, and garlic.  Transfer to a roasting bag.


Blend all marinade 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, preferably for two days.


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 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 1/4 to 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.

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.  If necessary stir 1 TBS cornstarch in a bowl with some of the gravy and add back mixture into pot of gravy to thicken.

Delicious alongside a basmati rice with cumin seed, caramelized onions, and chickpeas and curried roasted butternut squash.