Tandoori Turkey Recipe
1 medium sized whole turkey
2 tablespoons vegetable oil
1 teaspoon salt
3 teaspoons ginger garlic paste
3 teaspoons tandoori masala (mix of coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg)
1/2-cup plain yogurt
2 tablespoons fresh lemon juice
Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the turkey. Place the turkey in a baking dish.
Combine the oil, onion, ginger garlic paste, tandoori masala, salt, yogurt and lemon juice, and mix to a smooth sauce. Pour the marinade over the turkey. Smear well over the turkey and inside the cavity to coat evenly, rubbing the marinade into the slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours.
Preheat oven to 425 degrees.
Place turkey in the preheated oven. Turn, baste as needed, and cook for 40 minutes. Let stand in the oven for 15 minutes before serving.
Garnish with lemon and onion wedges.