Ingredients
- 1 small sized Turkey ( Approximately 2.5- 3kgs)
- 4 tablespoons of salt
- 200 ml lemon juice
- 500 ml water
Tandoori marinade
- 200 ml of vegetable oil
- 2 tablespoons of turmeric powder
- 1 tablespoon of red chilli powder
- 100 grams of ginger paste
- 50 grams of garlic paste
- 2 tablespoons of green chilli paste
- 25 ml of lemon juice
- 2 tablespoons of chat masala
- 100 ml of greek yoghurt
- 2 tablespoons of fenugreek leaves
- 25 ml of mustard oil
Process
- Take the skin off the whole turkey. Score the breast with a sharp knife.
- Make a bath of salt, lemon juice and water. Marinade the turkey in this bath for one hour.
- Make the tandoori marinade by blending all the ingredients together.
- Marinate the turkey thoroughly in the marinade and rest for two to four hours.
- Heat the oven up to 120 c and roast the turkey for around 8 hours.
- Baste with melted butter every three hours.
- Collect the juices on the roasting tray and use it to make a delicious Indian inspired masala gravy.
- Rest for 15-20 minutes and serve.
Dev Biswal, Chef-Owner, The Cook’s Tale, Canterbury www.thecookstale.co.uk
Author: George Shaw
Former BBC journalist and founder and CEO of an award-winning London advertising and PR company for 20 years, providing restaurant consultancy services. Spent a decade as the director of communications of the Asian Catering Federation in the UK and lead judge for its various restaurant and chef awards programmes. Now returned to journalism, specialising in food and travel and currently the Editor-in-Chief for Taste London, Taste Asia, the Good Curry Guide and CEO of International Culinary Guides.