Dinde Tandoori

Ingredients for Tandoori Turkey

• 2 1/2 tablespoons coriander seeds

• 2 cuillères à soupe de graines de cumin

• 1 tablespoon plus 1 teapsoon whole black peppercorns

• 1 tablespoon ground cardamom

• 2 cuillères à café de poudre de chili

• 1 teaspoon dried fenugreek

• 1 teaspoon whole cloves

• 1 3"-4" cinnamon stick, broken into pieces

• 1/4 teaspoons ajwain seeds

• 24 bay leaves, crumbled

• 3 tablespoons black cardamom pods

• 2 1/2 tablespoons cumin seeds

• 2 cuillères à soupe de grains de poivre noir

• 1 1/2 tablespoons green cardamom pods

• 1 cuillère à soupe de graines de coriandre

• 2 teaspoons ajwain seeds

• 2 cuillères à café de clous de girofle entiers

• 1 3"-4" cinnamon stick, broken into pieces

• 1 12-6.4kg turkey

• 40g de sel casher

• 5 black cardamom pods

• 5 green cardamom pods

• 1 cuillère à soupe de graines de cumin

• 1 oignon rouge moyen, haché

• 2 branches de céleri, hachées

• 4 gousses d'ail

• 950ml (0.9L ) plain whole-milk yoghurt

• 120ml chopped peeled ginger

• 120ml de jus de citron vert frais

• 60ml finely chopped garlic

• 40g paprika

• 2 tablespoons tandoori masala

• 2 tablespoons garam masala

• 2 cuillères à café de poudre de chili

• 1 cuillère à café de poivre noir fraîchement moulu

• Ingredient info: All spices can be found at Indian markets and kalustyans.com.

• A turkey roasting bag

How to make Tandoori Turkey

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. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

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. Sift through a medium-mesh strainer into a small bowl; stir to combine. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

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.

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 by manufacturer's instructions.

Preheat oven to 204°C. Roast turkey for 30 minutes. Reduce heat to 177°C. Roast until an instant-read thermometer inserted into thickest part of thigh (puncturing bag with thermometer) registers 160°, about 1 1/2 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 74°C, 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 850ml , about 20 minutes.

Carve turkey. Serve with accompanying gravy.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.