Tandoori kalkon

Ingredients for Tandoori Turkey

• 2 1/2 tablespoons coriander seeds

• 2 tablespoons cumin seeds

• 1 tablespoon plus 1 teapsoon whole black peppercorns

• 1 tablespoon ground cardamom

• 2 teaspoons chilli powder

• 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 tablespoons black peppercorns

• 1 1/2 tablespoons green cardamom pods

• 1 tablespoon coriander seeds

• 2 teaspoons ajwain seeds

• 2 teaspoons whole cloves

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

• 1 12-6.4kg turkey

• 40g kosher salt

• 5 black cardamom pods

• 5 green cardamom pods

• 1 matsked kumminfrön

• 1 medium red onion, chopped

• 2 celery stalks, chopped

• 4 garlic cloves

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

• 120ml chopped peeled ginger

• 120ml fresh lime juice

• 60ml finely chopped garlic

• 40g paprika

• 2 tablespoons tandoori masala

• 2 tablespoons garam masala

• 2 teaspoons chilli powder

• 1 teaspoon freshly ground black pepper

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

• A turkey roasting bag

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.

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