Tired of the same ole roast turkey, I decided to venture out and make a Tandoori Turkey and boy am I happy I did! So moist and flavorful, guaranteed this will become a favorite at your next family feast!
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 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.