^^^ first bullet under ingrediets should be the heder "Tandoori Masala" with all the other bullets until Marinade are ingedients that make up the masala.

Anonymous wrote:

Anonymous wrote: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...

Could I have the recipe?

Tandoori Turkey

Ingredients

• 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

Marinade

• 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

Special Equipment

A turkey roasting bag

Preparation


Make Tandoori Masala

• 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.

Marinade Turkey

• 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.

Bake Turkey
• 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.

Anonymous wrote:I think this sounds great. I would have one or two bland dishes to cut the spice and clear the palate. Is the pilao bland? What about the salad recommendation? You could also do a raita that is creamy and neutral.

Yes, rice would be pretty bland. Mashed potato is fairly bland too. I was plannig to add raita to blance the spices, but had not made up my mind.

Sounds great to me. You've hit on pretty much all my mom's classics, but with a twist. I'd be bummed there's no pie, but that's about it.

Anonymous wrote: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...

Could I have the recipe?

I think this sounds great. I would have one or two bland dishes to cut the spice and clear the palate. Is the pilao bland? What about the salad recommendation? You could also do a raita that is creamy and neutral.

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...

I think there are two questions - 1, do they like spicy; and 2, do they like traditional TG fare?

I normally would hate bland turkey and bland potatoes and bland green beans for any other meal of the year, but I would be slightly bummed if someone served me an untraditional TG dinner.

I hope they like non-traditional indian/ mediterranean Thanksgiving food. If not I would say you will have some unahppy guests.

I'd throw in a green salad. Otherwise it sounds great!

If your guests don't like spicy food, you may want to rethink or tone it down. Also, if your guests are the type to want traditional food, you may want to alter or toss in a couple of more traditional dishes.

Yes they do. Sorry I missed to mention that - guests prefer spicy food.

Do your guests like their food spicy, too? Will they be disappointed that dinner is less traditional, or excited that it is innovative?

What if your guests don't like spicy?

I am cooking my first ever thanksgiving dinner for 8 this year. Love to cook and like my food spicy.

Here is my menu:

Tandoori Turkey
Wild Rice Pilao
Eaggplant dip with pita bread
Spicy carrot and green beans bake
Mashed Potato with chives
Tomato Chutney
Pumpkin Caramel Custard

Does this look ok?