TANDOOR ROASTED WHOLE TURKEY

INGREDIENTS TANDOORI MASALA: 2½ tbsp coriander seeds

2 tbsp cumin seeds 1 tbsp plus 1 tsp whole black peppercorns

1 tbsp ground cardamom

2 tsp chilli powder 1 tsp dried fenugreek 1 tsp whole cloves 1 3in-4in cinnamon stick, broken into pieces TURKEY: 12-14lb turkey

¼ cup kosher salt 5 black cardamom pods

5 green cardamom pods

1 tbsp cumin seeds 1 medium red onion, chopped

2 celery stalks, chopped

4 garlic cloves

PREPARATION

For tandoori masala: Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill.

For turkey: Pat turkey dry with paper towels. Rub inside and out with salt; transfer to roasting bag. Stuff turkey with cardamom pods and cumin seeds, then onion, celery and garlic.

For marinade: Purée all ingredients in a blender. 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 bag at room temperature for 1 hour. Turn breast side up. Create steam holes in bag if required.

MARINADE:

1 litre plain wholemilk yogurt

½ cup chopped peeled ginger

½ cup fresh lime juice ¼ cup finely chopped garlic

¼ cup paprika

2 tbsp tandoori masala

2 tbsp garam masala 2 tsp chilli powder 1 tsp freshly ground black pepper

Preheat oven to 400°F. Roast turkey for 30 minutes. Reduce heat to 350°F. Roast until an instant-read thermometer inserted into thickest part of thigh (puncturing bag with thermometer) registers 160°, about 1½ 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°F, 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 3½ cups, about 20 minutes.

Carve turkey. Serve with accompanying curry.