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[quote=Anonymous][quote=Anonymous][quote=Anonymous]It could be good but I am very skeptical about the Tandoori turkey. I think I would do an Indian dish with ground turkey instead if you want to go non-traditional. I make a dish with spinach and ground turkey which is spicy and wonderful. But a whole bird with tandoori spices... don't know... [/quote]

Could I have the recipe?[/quote]
[b]Tandoori Turkey[/b]

[b]Ingredients[/b]

•	Tandoori Masala
•	2 tbsp coriander seeds 
•	2 tbsp cumin seeds 
•	1 tbsp whole black peppercorns 
•	1 tsp green cardamom seeds
•	1 tsp black cardamom seeds
•	1 tsp dried fenugreek leaves 
•	1 tsp whole cloves 
•	1 1” cinnamon stick, broken into pieces 
•	1 tsp ajwain (carom) seeds 
•	5 bay leaves, broken into pieces

[b]Marinade[/b]

•	1 12–14-pound turkey 
•	1/4 cup kosher salt 
•	4 cups plain lowfat yogurt 
•	3 tbsp ginger paste
•	3 tbsp garlic paste
•	3 tbsp fresh lime juice
•	2 tsp chili powder
•	2 tbsp sweet paprika

[b]Special Equipment[/b]

A turkey roasting bag

[b]Preparation[/b]

[b]Make Tandoori Masala[/b]

•	Lightly roast spices in a skillet over medium heat, until fragrant, about 2/3 minutes. Let cool. Finely grind mixture in a spice mill. Can be made ahead and stored airtight at room temperature.

[b]Marinade Turkey[/b]

•	Purée all marinade ingredients and tandoori masala in a blender. 
•	Pat turkey dry with paper towels.
•	Marinade the turkey well (inside and outside) and put in the roasting bag. Tie bag and place turkey (breast side down) in a large heavy roasting pan. Refrigerate overnight.

[b]Bake Turkey[/b]
•	Take turkey out 1 hour ahead of roasting and keep in room temperature. Turn breast side up. 
•	Preheat oven to 400°. Roast turkey in the bag for 30 minutes. Reduce heat to 350°. Roast until an instant-read thermometer inserted into the thickest part of the thigh (puncturing bag with thermometer) registers 160°, about 1 1/2 hours longer. 
•	Cut the bag open and pull back over turkey. Roast turkey until it is golden brown but not burned and a thermometer inserted into thigh registers 165°, 15–30 minutes longer.
•	Transfer to a platter. Let rest for at least 20 minutes before carving.
•	While the turkey is resting strain juices into a saucepan and simmer over medium heat until sauce is reduced to about 4 cups, about 15 minutes.
•	Carve turkey and serve with the gravy.
[/quote]

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