Best Juiciest Tandoori Turkey Recipe
The juiciest, most flavorful, and aromatic Turkey that is always a winner and crowd pleaser!
Ingredients
Tandoori Marinade
- 4 cups 4cups plain whole-milk yogurt
- 1/2 cup ginger, peeled and chopped store-bought ginger paste
- 1/4 cup finely chopped garlic store-bought garlic paste
- 1/2 cup lime juice, fresh
- 1/4 cup smoked paprika substitute with regular paprika
- 2 tbsp tandoori seasoning homemade or store-bought
- 2 tbsp garam masala
- 2 tsp chili powder
- 1 tsp black pepper, ground
- 1 tbsp kosher salt
Turkey Stuffing
- 1 12–14-pound turkey
- 1/4 cup kosher salt
- 5 black cardamom
- 5 green cardamom
- 1 tbsp cumin seeds
- 1 red onion, chopped
- 2 celery stalks, chopped
- 4 garlic cloves
- 1 bunch of cilantro
Instructions
- Clean the turkey, rinse, and pat dry. Rub inside and out with salt; transfer to roasting bag. Stuff turkey with cardamom pods and cumin seeds, then onion, celery, garlic, and cilantro.
- For the marinade place all the ingredients in blender and blend together for a smooth consistency. Pour marinade into roasting bag. Smear all over turkey. Tie bag and arrange turkey, breast side down, in a large heavy roasting pan. Refrigerate overnight.
- Let turkey stand in a bag at room temperature for 1 hour. Turn breast side up. Create steam holes in bag if required by manufacturer's instructions.Step 6
- Preheat oven to 400°. Roast turkey 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 top of bag open, being careful of steam and juices, and pull back over turkey. Roast turkey until breast is deeply browned 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.
- Meanwhile, strain juices into a large saucepan. Spoon fat from surface. Simmer over medium heat until sauce is reduced to 3 1/2 cups, about 20 minutes. Carve turkey. Garnish with cilantro and serve with gravy and pickled onions!