Gurinder Chadha's Tandoori Turkey With Spicy Gravy

By á-170456

Ingredients

• 1 turkey - (abt 14 lbs)
• Juice of 3 lemons
• Salt to taste
• 4 cups plain yogurt
• 1/4 cup oil
• 2 tablespoons ginger-garlic paste see * Note
• 1 tablespoon ground red chile or cayenne pepper
• 1 tablespoon paprika
• 4 teaspoons ground coriander
• 4 teaspoons dry mustard
• 2 teaspoons freshly-ground white pepper
• 4 teaspoons garam masala
• 2 tablespoons melted butter
• Sliced onions for garnish
• Lemon wedges for garnish

Details

Servings 8

Preparation

Step 1

* Note: Make the ginger-garlic paste by pureeing chopped garlic and ginger root. Look for the spice mixture garam masala at Indian markets.

Make gashes diagonally across grain of turkey flesh. Rub with lemon juice and salt and set aside. Place yogurt in large bowl and whisk in oil, ginger-garlic paste, ground chile, paprika, coriander, mustard, pepper, garam masala and salt to taste. Coat turkey generously with yogurt mixture, making sure all parts are coated. Marinate overnight in refrigerator.

Stuff turkey as desired. (Chadha prefers a sage-onion-sausage stuffing to which she adds lots of finely chopped serrano chiles, but you can use any favorite stuffing.) Place in roasting pan and cover loosely with foil. Roast at 325 degrees until meat thermometer inserted in thigh registers 140 degrees, 3 hours. Remove foil, brush with butter and roast uncovered until thermometer reaches 165 degrees, about 20 minutes.

Remove to platter and serve hot, garnished with onions and lemon wedges. (Make gravy, if desired, using roasting juices, adding ground red chile to taste.)

This recipe yields 8 servings.

Each serving: 746 calories; 405 mg sodium; 361 mg cholesterol; 32 grams fat; 10 grams carbohydrates; 99 grams protein; 1.06 gram fiber.