Ingredients:
- 1 tbsp plus 1 teapsoon whole black peppercorns
- 1 tsp whole cloves
- cinnamon stick, broken into pieces
- 1/4 tsp ajwain seeds
- 2 tsp ajwain seeds
- 2 tsp whole cloves
- cinnamon stick, broken into pieces
- 5 black cardamom pods
- 5 green cardamom pods
- 4 garlic cloves
Directions:
- 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. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
- For garam 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. 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.
- 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 by manufacturer's instructions.
- 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 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 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 3 1/2 cups, about 20 minutes.
- Carve turkey. Serve with accompanying gravy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 8965.35 Kcal (37536 kJ) | ||
| Calories from fat | 3273.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 363.7g | 560% | |
|---|---|---|---|
| Cholesterol | 4326.83mg | 1442% | |
| Sodium | 7939.35mg | 331% | |
| Potassium | 15042.91mg | 320% | |
| Total Carbs | 102.9g | 34% | |
| Sugars | 58.33g | 233% | |
| Dietary Fiber | 8.01g | 32% | |
| Protein | 1338.12g | 2676% | |
| Vitamin C | 8mg | 13% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 64.1mg | 356% | |
| Calcium | 1082.2mg | 108% | |
| Amount Per 100 g | |||
| Calories | 132.97 Kcal (557 kJ) | ||
| Calories from fat | 48.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.39g | 560% | |
|---|---|---|---|
| Cholesterol | 64.17mg | 1442% | |
| Sodium | 117.75mg | 331% | |
| Potassium | 223.11mg | 320% | |
| Total Carbs | 1.53g | 34% | |
| Sugars | 0.87g | 233% | |
| Dietary Fiber | 0.12g | 32% | |
| Protein | 19.85g | 2676% | |
| Vitamin C | 0.1mg | 13% | |
| Iron | 1mg | 356% | |
| Calcium | 16.1mg | 108% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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