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INDIAN
RECIPE OF THE DAY (November 13th 2006):
Tandoori Turkey
by Gianne
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.....
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