The Best Tandoori Turkey
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 628
- Total Fat
- 31
- Saturated Fat
- 10
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 78
- Cholesterol
- 270
- Sodium
- 878
- Total: 8 hr 45 min (includes marinating and resting times)
- Active: 30 min
Ingredients
3 tablespoons vegetable oil
2 tablespoons chickpea flour (besan)
2 to 3 shallots, coarsely chopped
One 4-inch piece gingerroot, peeled and coarsely chopped
8 medium cloves garlic
2 to 3 green Thai chiles or 1 to 2 serrano chiles, coarsely chopped
1 cup plain Greek yogurt
6 tablespoons unsalted butter, melted
3 tablespoons fresh lemon juice
2 tablespoons distilled white vinegar
1/4 cup tandoori masala
1 tablespoon paprika
1 teaspoon ground turmeric
1/2 teaspoon garam masala
1 tablespoon kosher salt
1/2 teaspoon black pepper
One 12- to 14-pound turkey
Directions
- 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.
- 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.
- 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.
- Remove the turkey from the refrigerator an hour before you are ready to cook.
- 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.
- 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.
- Remove the turkey from the oven and let rest for 15 minutes before carving.