Tandoori Turkey

Name: Tandoori Turkey
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons ajwain seeds; 2 teaspoons ajwain seeds; 24 bay leaves, crumbled; 3 Tbsps black cardamom pods; 5 black cardamom pods; 1 teaspoon freshly ground black pepper; 2 Tbsps black peppercorns; 2 celery stalks, chopped; 2 teaspoons chili powder; 1 3-4 cinnamon stick, broken into pieces; 1 Tbsp coriander seeds; 3 Tbsps coriander seeds; 1 Tbsp cumin seeds; 2 Tbsps cumin seeds; 3 Tbsps cumin seeds; 1 teaspoon dried fenugreek; 2 Tbsps garam masala; 59 milliliters finely chopped garlic; 4 garlic cloves; 118 milliliters chopped peeled ginger; 2 Tbsps green cardamom pods; 5 green cardamom pods; 1 Tbsp ground cardamom; 59 milliliters kosher salt; 118 milliliters fresh lime juice; 59 milliliters paprika; 1 Tbsp teapsoon whole black peppercorns; 2 Tbsps tandoori masala; 1 medium red onion, chopped; 946 milliliters cups plain whole-milk yogurt

You can never have too many main course recipes, so give Tandoori Turkey a try. This recipe serves 12. One serving contains 582 calories, 77g of protein, and 21g of fat. A mixture of lime juice, whole-milk yogurt, chili powder, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the cinnamon stick you could follow this main course with the Cinnamon Ice Cream with Cinnamon Crisps as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and primal diet.

Instructions

Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes.

Ingredients you will need

Spices

Toast

Equipment you will use

Frying Pan

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.

Ingredients you will need

Spices

Toast

Equipment you will use

Frying Pan

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.

Equipment you will use

Sieve

Bowl

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.

Ingredients you will need

Cardamom Pods

Cumin Seeds

Celery

Garlic

Whole Turkey

Onion

Salt

Dry Seasoning Rub

Equipment you will use

Paper Towels

Pure all ingredients in a blender.

Equipment you will use

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.

Ingredients you will need

Marinade

Whole Turkey

Equipment you will use

Roasting Pan

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.

Ingredients you will need

Whole Turkey

Preheat oven to 400F. Roast turkey for 30 minutes. Reduce heat to 350F. Roast until an instant-read thermometer inserted into thickest part of thigh (puncturing bag with thermometer) registers 160, about 1 1/2 hours longer.

Ingredients you will need

Whole Turkey

Equipment you will use

Kitchen Thermometer

Oven

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 165F, 15-30 minutes longer.

Ingredients you will need

Whole Turkey

Equipment you will use

Kitchen Thermometer

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.

Ingredients you will need

Sauce