Tandoori-Style Turkey 1/2 c plain yogurt 1/2 c lemon juice (2 lemons) 3 tsp garlic paste 1 tsp ginger paste 2 tsp chili powder 2 tsp coriander powder 2 tsp cumin powder 2 tsp salt A few drops of orange and red food coloring to get the traditional red tandoori color
1 turkey - around 8-10 lbs. A smaller turkey will be more flavorful. Mix all ingredients together in a bowl. Remove the neck and giblets from the body cavity, rinse under cold running water. Place the rinsed turkey breast-side down in a big bowl. Rub mixture over and inside the turkey. Keep overnight in the refrigerator to marinate. Preheat the oven to 325F. Roast the turkey, uncovered, breast side down for 1 hour, then turn and continue roasting with the breast side up until an instant- read meat thermometer registers 165F. when inserted into the largest section of thigh, avoiding the bone. Baste the turkey once every hour with one-half to three-fourths cup of chicken stock mixed with half a stick of melted butter, or any other basting liquid of your choice. Cook an 8 to 12 lbs for 2 3/4 to 3 hrs. The cooking times are guidelines only. Use a food thermometer to determine safe doneness. Note: You can add small red potatoes and baby carrots all around the turkey when roasting. Add a few dollops of butter and a a dash of pepper to them. They turn out fabulous when the turkey is done. -------------------------------------------------------------------------- | Goa - 2005 Santosh Trophy Champions | | | | Support Soccer Activities at the grassroots in our villages | | Vacationing in Goa this year-end - Carry and distribute Soccer Balls | --------------------------------------------------------------------------