Turkey Cooked In Indian Way

Welcome to the Gourmet Indian Recipe Series. Today we bring you a way to cook a turkey that will absolutely blow your mind, the Tandoori Turkey.



Ingredients: 1/2 cup plain yoghurt, 1/2 cup lemon juice (2 lemons), 3 tsp. garlic paste, 1 tsp. ginger paste, 2 tsp. chili powder, 2 tsp. coriander powder, 2 tsp. cumin powder, 2 tsp. salt, A few drops of orange and red food colouring to get the traditional red tandoori colour, 1 turkey around 8-10 lbs (a smaller turkey will be more flavourful)



Method:

1. Mix all ingredients together in a bowl.

2. Remove the neck and giblets from the body cavity, rinse under cold running water.

3. Place the rinsed turkey breast-side down in a big bowl. Rub mixture over and inside the turkey. Keep overnight in the refrigerator to marinate.

4. Preheat the oven to 325F. Roast the turkey, uncovered, breast side down for 1 hour, then turn and continue roasting with the breast side up until an instant-read meat thermometer registers 165F. when inserted into the largest section of thigh, avoiding the bone.

5. Baste the turkey once every hour with one-half to three-fourths cup of chicken stock mixed with half a stick of melted butter, or any other basting liquid of your choice.



6. Cook an 8 to 12 lbs for 2 3/4 to 3 hrs. The cooking times are guidelines only. Use a food thermometer to determine safe doneness. Extra Secret Tip: You can add small red potatoes and baby carrots all around the turkey when roasting. Add a few dollops of butter and a a dash of pepper to them. They turn out fabulous when the turkey is done. BON APÉTIT.....