Recipe courtesy of Nidhi Jalan for Food Network Kitchen

The Best Tandoori Turkey

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  • Level: Easy
  • Total: 8 hr 45 min (includes marinating and resting times)
  • Active: 30 min
  • Yield: 10 to 12 servings
This succulent whole roast turkey is inspired by perennial favorite, tandoori chicken. Flavorful and juicy, it’s bound to be a showstopper at Thanksgiving, or any dinner. The turkey is marinated overnight in a tangy spiced yogurt sauce that takes just 10 minutes to make, then roasted like a traditional holiday bird.

Ingredients

Directions

  1. Heat the oil in a small saucepan over medium heat. Add the chickpea flour and stir constantly until golden brown and toasted, about 2 minutes. Remove from the heat and set aside.
  2. Add the shallots, gingerroot, garlic and green chiles to a food processor and mince or puree. Transfer the mixture to a medium bowl and add the yogurt, butter, lemon juice, vinegar, tandoori masala, paprika, turmeric, garam masala, salt and black pepper. Add the toasted chickpea flour mixture and mix well.
  3. Remove any giblets or turkey parts from the neck and breast cavities of the turkey and reserve for other uses if desired. Dry the turkey well with paper towels, inside and out. Baste the whole turkey with the yogurt marinade, rubbing the mixture under the skin and inside of the breast cavity. Loosely cover the turkey and refrigerate for at least 4 hours and up to 12 hours.  
  4. Remove the turkey from the refrigerator an hour before you are ready to cook.
  5. Position an oven rack in the lowest position of the oven and preheat to 325 degrees F. Set the turkey breast-side up in a roasting pan fitted with a roasting rack. Tent the bird with foil and roast for 2 hours.
  6. Remove the turkey from the oven and remove the foil. Increase the oven temperature to 400 degrees F and continue to roast the turkey until an instant-read thermometer inserted into the thigh registers 165 degrees F, about 1 hour more.
  7. Remove the turkey from the oven and let rest for 15 minutes before carving.