Delicious Tandoori Turkey
Turkey is made that much more delicious slathered in a red tandoori marinade and cooked till succulent. Presented by Karen Ahmed.
Ingredients
| For brine | ||
| Sugar | 1/2 Cup (8 tbs) | |
| Salt | 1/2 Cup (8 tbs) | |
| Water | 4 Liter | |
| Lime slices | 4 | |
| Bay leaves | 4 | |
| For other ingredients | ||
| Turkey | 1 Small | |
| Butter | 3 Tablespoon | |
| Tandoori marinade | 3 Cup (48 tbs) (Divided) | |
| Green pepper | 2 , cut in half | |
| Onion | 1 | |
| Portobella mushrooms | 4 |
Directions
GETTING READY
1. Prepare brine by mixing together sugar, salt and water. Immerse the bird completely, then throw in bay leaves and lime slices.
2. Cover the vessel properly and place it in the refrigerator for 24 hours.
3. Remove the bird from the brine and pat it dry. Lift the skin and place some butter under the skin.
4. Cover the bird completely with 2 cups of tandoori marinade. Let it mrinate for 24 hours.
MAKING
5. Preheat the oven to 350 F.
6. Place some green peppers and onions at the bottom of the pan.
7. Baste the turkey with the remaining marinade.
8. Place the turkey in the oven for 20 minutes to every pound of turkey. Open te lid of the oven for the last hour and let the bird roast.
SERVING
8. Slice and serve roasted turkey with a salad of your choice. Enjoy.
Recipe Summary
