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Tandoori Turkey

A home-style Tandoori Turkey made with Garlic Minced, Butter, Salt, Basmati Rice, and Water. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4 clove
• 2 tbsp
• 1/2 tsp
• 1 cup
• 3 cup
• 1 tsp
• 4 clove

Method (preview)

1. 1

   In a skillet, cook onion and garlic in butter until soft. Add cumin, tumeric, coriander and salt. Cook another 5 minutes and set aside.

2. 2

   Cook lentils and rice in water 15 minutes.

3. 3

   Add onion/garlic mixture to rice and lentils and cook 10 more minutes.

4. 4

   Stir in raisins and pistachios.

5. 5

   Set aside to cool.

6. 6

   Use to stuff body and neck cavities of bird.

7. 7

   Remove neck and giblets from turkey. Wash turkey well, then pat dry and season inside and out with salt and pepper.

8. 8

   Spoon stuffing into turkey neck and body cavities.

9. 9

   In a large mixing bowl, combine the tandoori paste, yogurt, cumin, chili powder and garlic until smooth.

10. 10

    Spread 1/4 of mixture under turkey skin, then spread remainder over turkey, saving little to baste turkey with.

11. 11

    Place on roasting rack in pan and roast at 325 degrees, basting often, until nicely browned and thermometer inserted into the deepest part of thigh reads 180 degrees, about 15 minutes per pound.