Tandoori Christmas Turkey

Tandoori Christmas Turkey

Keep your dinner guest excited!
 
Total Time: 2 hours
Prep: –
Cook: –
 
Ingredients Serves 10

Tandoori Christmas Turkey:

Cold Water
2 Gallons
Kosher Salt
1 1/2 Cups
Brown Sugar
1 Cup
Garlic, smashed
5 Cloves
Peppercorns
2 Tbsp
Oranges, thinly sliced
2
Lemons, thinly sliced
2
Thyme Sprigs
2
Rosemary Sprigs
2
Bay Leaves
3
To Marinade:
Plain Whole Milk Yogurt
4 Cups (1 Quart)
Finely Chopped Garlic
1/4 Cup
Paprika
1/4 Cup
Tandoori Masala
2 Tbsp
Garam Masala
2 Tbsp
Chilli Powder
2 Tsp
Finely Ground Pepper
1 Tsp
Method

Tandoori Christmas Turkey:

Step 01

Place all the ingredients in a large pot over medium heat. Bring to a simmer.

Step 02

Cook for 2-3 minutes or until salt and sugar have dissolved.

Step 03

Turn off the heat. Let the brine mixture cool.

Step 04

Place a whole turkey in the brine solution to fully submerge it, then refrigerate for 18-24 hours.

Step 05

When you're ready to cook your turkey, remove it from the brine and rinse with cool water; pat dry with paper towels.

Step 06

To Marinade: Rub inside and out with salt; transfer to roasting pan. Stuff turkey with cardamom pods and cumin seeds, then onion, celery, and garlic.

Step 07

Brush the outside of the turkey with the tandoori mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.

Step 08

Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes. Slice the turkey and serve.

Place a whole turkey in the brine solution to fully submerge it, then refrigerate for 18-24 hours.