Every year I like to try something different with my Turkey. This year we’re making a Tandoori Turkey. As usual I’m going to brine the bird and then slather it in Tandoori masala for a day before I roast it.
Defrost the bird. If you’re using a fresh bird, skip this step.
Prepare the brine
1/2 cup salt
1/2 cup sugar
4 litres water
Slices of lime and some bay leaves
Immerse the bird (remove everything from the cavity) for 24 hours in the brine in the fridge.
Dry the bird. Add butter under the skin and slather the turkey with a double batch of Tandoori marinade or about 2 – 3 cups of the marinade leaving half a cup aside for touch ups. Cover and marinate for 24 hours.
Preheat your oven. Add more Tandoori Masala to the bird so it’s evenly coated. In the bottom of a roasting pan add some green peppers and place the turkey over it. Add an onion and some Portabello mushrooms. Cover and cook and open to roast in the last hour. Baste every 45 minutes.
Cooking time is 20 mins per pound.