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Print this Recipe    Tandoori Turkey

Big Red Turkey (Tandoori)

1 onion chopped
4 cloves garlic, minced
2 tbsps butter
1/2 tsp ground cumin
1/2 tsp tumeric
1/2 tsp ground coriander
1/2 tsp salt
1 c lentils
1 c basmati rice
3 c water
1/2 c raisins
1/2 c pistachio nuts chopped

12 lb turkey
salt and pepper
3/4 c bottled tandoori paste
3/4 c plain yoghurt
1/2 tsp ground cumin
1 tsp chile powder
4 cloves garlic

In a skillet, cook onion and garlic in butter until soft. Add
cumin, tumeric, coriander and salt. Cook another 5 minutes and
set aside.

Cook lentils and rice in water 15 minutes. Add onion/garlic mixture
to rice and lentils and cook 10 more minutes. Stir in raisins and
pistachios. Set aside to cool. Use to stuff body and neck cavities
of bird.

Remove neck and giblets from turkey. Wash turkey well, then pat
dry and season inside and out with salt and pepper.

Spoon stuffing into turkey neck and body cavities. In a large
mixing bowl, combine the tandoori paste, yogurt, cumin, chili powder
and garlic until smooth. Spread 1/4 of mixture under turkey skin,
then spread remainder over turkey, saving little to baste turkey
with.

Place on roasting rack in pan and roast at 325 degrees, basting
often, until nicely browned and thermometer inserted into the
deepest part of thigh reads 180 degrees, about 15 minutes per pound.

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