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Mains

Gurinder Chadha's tandoori turkey with spicy gravy

Gurinder Chadha's tandoori turkey with spicy gravy
Los Angeles Times

A single Thanksgiving dinner is all most of us can handle, but London filmmaker Gurinder Chadha will celebrate seven this year. The first four appear in her film "What's Cooking?," which opens Friday. Everything anyone loves or hates about Thanksgiving ... Read more

Active work time: 20 minutes | Total preparation time: 3 1/2 hours plus 8 hours marinating | Serves 8
  • 1 (14-pound) turkey
  • Juice of 3 lemons
  • Salt
  • 4 cups plain yogurt
  • 1/4 cup oil
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon ground red chile or cayenne pepper
  • 1 tablespoon paprika
  • 4 teaspoons ground coriander
  • 4 teaspoons dry mustard
  • 2 teaspoons freshly ground white pepper
  • 4 teaspoons garam masala
  • 2 tablespoons melted butter
  • Sliced onions, for garnish
  • Lemon wedges, for garnish

Step 1Make gashes diagonally across grain of turkey flesh. Rub with lemon juice and salt and set aside.

Step 2Place yogurt in large bowl and whisk in oil, ginger-garlic paste, ground chile, paprika, coriander, mustard, pepper, garam masala and salt to taste. Coat turkey generously with yogurt mixture, making sure all parts are coated. Marinate overnight in refrigerator.

Step 3Stuff turkey as desired. Place in roasting pan and cover loosely with foil. Roast at 325 degrees until meat thermometer inserted in thigh registers 140 degrees, 3 hours. Remove foil, brush with butter and roast uncovered until thermometer reaches 165 degrees, about 20 minutes.

Step 4Remove to platter and serve hot, garnished with onions and lemon wedges. (Make gravy, if desired, using roasting juices, adding ground red chile to taste.)

Note: Chadha prefers a sage-onion-sausage stuffing to which she adds lots of finely chopped serrano chiles, but you can use any favorite stuffing. Make the ginger-paste by pureeing chopped garlic and ginger root. Look for the spice mixture garam masala at Indian markets.

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