TANDOORI TURKEY

Tandoori Turkey image

Unlock the cure for the common roast turkey with New York City chef Heather Carlucci-Rodriguez's ingenious techniques: First, toast and grind whole spices to coax out their essential oils. Next, marinate the turkey with the spices and yogurt in an oven roasting bag overnight. Then roast the turkey in the bag to lock in flavors and keep the meat ultra juicy. You'll have plenty of richly spiced gravy to pass around the table.

Provided by Heather Carlucci-Rodriguez

Categories Ginger turkey Thanksgiving Yogurt Dinner Spice Clove Coriander Cardamom Cumin Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 10 to 12 servings

Number Of Ingredients 42

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Ingredients

Tandoori masala:
2 1/2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon plus 1 teapsoon 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"-4" 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
Ingredient info: All spices can be found at Indian markets and kalustyans.com.
Special Equipment
A turkey roasting bag

Steps:

For 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.
For 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.
For 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.
For 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 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 1/2 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.
Carve turkey. Serve with accompanying gravy.