TANDOORI TURKEY
Heather Carlucci Rodriguez, LASSI |
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Ingredients
1-12 lb.turkey
2 red onions, chopped
1-3" piece peeled ginger, chopped
1 bulb garlic, cut in half
3 limes, cut in quarters
5 green chilis, stemmed and chopped
kosher salt
Marinade:
juice of 3 limes
2 tablespoons kosher salt
2 cups yogurt
5 cloves of garlic, chopped
2" piece of peeled ginger
3 tablespoons Tandoori Masala
2 teaspoons black pepper
10 new potatoes
1 tablespoon chaat masala |
Method
Rinse turkey. Remove and discard any giblets.
Remove skin from turkey; keep turkey whole.
Rub the turkey with kosher salt inside and out. Rinse in cold water.
Stuff bird with ginger, limes, garlic, chilis and red onions.
Combine all marinade ingredients in blender and puree until homogeneous.
Marinate turkey over night in plastic bag.
Preheat oven to 350 degrees.
Cut new potatoes in half and toss with canola oil and chaat masala.
Place in bottom of roasting pan.
Place turkey on top of potatoes. Pour any excess marinde over top.
Roast for 3-3 1/2 hours.
See Lassi website: www.lassinyc.com , www.lassinyc.blogspot.com |
