If You Have Never Had Turkey Cooked In This Indian Way Then You Have Never Really Had Turkey
Ingredients: 1/2 cup plain yoghurt, 1/2 cup 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 colouring to get the traditional red tandoori colour, 1 turkey around 8-10 lbs (a smaller turkey will be more flavourful)
Method:
1. Mix all ingredients together in a bowl.
2. Remove the neck and giblets from the body cavity, rinse under cold running water.
3. 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.
4. 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.
5. 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.
6. 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. Extra Secret Tip: 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. BON APÉTIT.....
Related Tags: food, india, recipe, recipes, chicken, turkey, curry, nut, dessert, gourmet, indian, hot, tandoori
Chris Jacob is a fascinating individual who just can't seem to help himself and try everything. Last Year he was in IT, yesterday he was in China and today he is an artist....well at least helping artists paint beautiful paintings just for you. Own your own Mona Lisa Oil Painting at (The Oil Painting Extravaganza).
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