Rethink the classics this holiday season with our Tandoori Turkey recipe. Serve with retooled cranberry chutney.
- 1 turkey, 12-15 lbs
- ½ cup ghee or melted butter
- 3 tsp salt
- 18 cloves garlic
- 3 Tbsp vinegar
- 3 onions
- Hot pepper, to taste
- 1 can Tandoori Masala, ground
- 1½ cups plain yogurt
- Juice of 3 lemons
- 9 Tbsp ginger, grated
Preheat the oven to 375°F.
With a fork, prick the turkey all over.
Rub Marinade 1 thoroughly onto the turkey and let marinate for one hour.
In a blender, combine the ingredients of Marinade 2 and reduce to a purée.
Rub this mixture over the turkey. Place in a plastic bag and store to marinate in the refrigerator for 24-48 hours.
When the turkey is finished marinating, remove it from the bag. Reserve the excess marinade.
Combine remaining marinade with melted ghee.
Cook turkey at 375°F for about 3 hours, basting frequently with marinade and ghee mixture.
Check doneness and serve.