Tandorri Turkey with Garam Masala
You'll love this unconventional way of roasting your turkey this Thanksgiving with this Tandorri Turkey with Garam Masala recipe. The wonderfully aromatic Garam Masala will fill your dishes with savory notes that will have your friends and family eager to gather around the table!
- 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
- 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
- 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
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.
- 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.
- 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.
Click here to buy Garam Masala and other herbs and spices
Photo Credit to: Ditte Isager
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