Tandoori Spiced Turkey with Tamarind Maple Glaze
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Ingredients
- 12-14 pound turkey thawed
- 2 cups greek yogurt
- 1 tablespoon Marash pepper
- 1 tablespoon Garam Masala
- 1 tablespoon Ras al Hanout
- 1 tablespoon dried lemon zest
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt to taste
For the glaze
- 3 inch piece tamarind paste
- 1 ½ cups water
- ½ cup granulated sugar
- ¼ cup maple syrup
Instructions
- Preheat your oven to 400F.
- Prep your bird: remove gizzards and neck, tuck wings behind if you'd like, tie legs together. Place bird in roasting pan.
- Whisk together yogurt and spices (everything but the salt).
- Using your hands, slather the bird with the spiced yogurt, inside and out. Get in there! Get in between the meat and the skin! Slather it good.
- Roast for the first 30 minutes at 400 and then lower oven to 350F for the next two and a half hours. Cook until the interior temperature of the bird hits 165F.
- Remove from oven and brush with glaze.
- How to make glaze: simmer tamarind pulp and water for 10 minutes over medium heat. Strain pulp and pour back into saucepan. Whisk in sugar and syrup, and simmer for 5 more minutes. Glaze roast turkey and serve on the side to drizzle over meat.