1/2
c plain yogurt
1/2 c 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 coloring to get the traditional red
tandoori color
1 turkey - around 8-10 lbs. A smaller turkey will be more flavorful.
Mix all ingredients together in a bowl. Remove the neck and giblets
from the body cavity, rinse under cold running water. 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.
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.
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.
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.
Note: 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.
