Tandoori turkey
| Recipe By: | Prue Leith Chef's Academy |
| Serves: | 8 |
Ingredients
- a pinch salt
- 4 cm fresh ginger, finely chopped
- 4 garlic cloves, finely chopped
- 2 tbsp tomato paste
- 30 ml canola oil
- 30 ml lemon, juiced
- 1 tsp ground turmeric
- 15 ml ground cumin
- 5 ml hot chili powder
- 10 g paprika
- 7 ml garam masala
- 200 ml low fat plain yoghurt
- 2-3 kg whole turkey
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Cooking Instructions
- Combine all the ingredients for the marinade thoroughly in a mixing bowl and taste. If you prefer it spicier, add more chili.
- Remove the neck and giblets from the turkey and rinse thoroughly under cold water. Gently dry with kitchen paper.
- Place the turkey in a flat glass dish; fold the wingtips underneath the body of the turkey in order to stabilize it.
- If you are up for a little more work, carefully remove the wishbone close to the neck by scraping the bone with a small knife and pulling it out with your fingers. The bone is situated in a V-shape around the neck of the turkey (it makes it easier to slice the turkey elegantly when serving).
- Baste the entire turkey thoroughly with the marinade. The marinade should be brushed on generously and add a spoon full into the carcass.
- Bring the two legs of the turkey together and tie it tight with some string. This will ensure that the turkey holds its shape and that it will cook evenly.
- Cover the turkey with cling wrap and let it marinate overnight.
- Take the turkey out of the fridge about an hour before the coals are ready.
- Turkey is at its best when it is cooked slowly, so make sure that the fire is not too hot.
- Prepare the fire in a kettle braai and when it is ready (you can keep your hand over the fire for about 8 seconds) spread it out to two sides. Place a foil container in the middle. Direct heat will let the marinade burn too quickly.
- Away from the fire spray the grill with spray and cook.
- Place the turkey on the sprayed grill in the middle over the foil container.
- Put the lid on and open the ventilation three quarters. Make sure that the ventilation control under the coals is also open.
- Resist the temptation of opening too often.
- Depending on the heat of the coals and the size of the turkey it can take up to 21/2 hours to cook.
- When the turkey is dark brown and you think it might be ready, insert a thermometer into the thickest part of the thigh (do not touch the bone). If the temperature reaches between 70ºC – 73ºC the turkey is cooked and ready.
- Let it rest for at least 30 minutes before serving.
- Serve with flat bread (this can also be made on the fire), yogurt and cucumber dip, Middle Eastern salads and/or vegetable dishes.
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