Tandoori-spiced turkey

INGREDIENTS

• 2-3kg whole turkey
• 200ml low fat plain yoghurt
• 7ml garam masala
• 10g paprika
• 5ml hot chilli powder
• 5ml ground cumin
• 2.5ml ground turmeric
• 30ml lemon juice
• 30ml canola oil
• 10g tomato paste
• 10g cloves of garlic, finely chopped
• 4cm fresh ginger, finely chopped
• ½ tsp salt

METHOD

Combine all the ingredients except the turkey in a mixing bowl and taste.
If you prefer it spicier, add more chilli.

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 stabilise it. 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. This 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 spoonful into the cavity.

Bring the two legs of the turkey together and tie tight with some string. This will ensure that the turkey holds its shape and that it will cook evenly. Cover the turkey with plastic wrap and let it marinate overnight.

Take the turkey out of the fridge about an hour before cooking. Prepare the fire in a kettle braai. It is ready when you can keep your hand over the fire for about 8 seconds. Spread the fire out to two sides. Place a foil container in the middle. Direct heat will cause the marinade to burn too quickly.

Spray the grill with a greaser such as Spray and Cook. Place the turkey in the middle of the sprayed grill 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 to open the lid too often.

Depending on the heat of the coals and the size of the turkey it can take up to 2 ½ 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 wholewheat flat bread (this can also be made on the fire), yoghurt and cucumber dip, Middle Eastern salads and/or vegetable dishes.

The turkey can also be cooked in the oven at 160/170 ºC for about 2 hours, depending on the size of the turkey.

Serves: 8, Preparation time: 1hr, Cooking time: 2hrs

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