Tandoori Turkey

    1/3 c lime juice
    1/2 tsp salt                     
    1 1/2 c yogurt
    4 cloves garlic, cut up
    1 1/2 tsp cumin 
    1 tsp cayenne
    1 tsp coriander 
    1 tsp ginger                  
    1/4 tsp cinnamon                                     
    1/8 tsp cloves
         spices may be whole or ground        
   marinate turkey in refrigerator overnight 
			(a good way to do this is to put it all in a plastic bag) 

   grill for best flavor, or cook in conventional oven
   serve with sauce:
    mix together
    1 cucumber, chopped fine
    1 c yogurt
    1 tomato, chopped fine
    fresh cilantro, parsley to taste
    1 tsp cumin
    1/2 tsp salt

i just cook the turkey the usual amount of time for any roast turkey.

here is what some cookbooks say:
better homes and gardens-
oven at 325 degrees F
6-8 pound turkey...3 1/2 to 4 hours
8-12 pounds........4 to 4 1/2 hours
12-16 pounds.......4 1/2 to 5 1/2 hours
16-20 pounds.......5 1/2 to 7 hours
20-24 pounds.......7 to 8 1/2 hours
done when meat thermometer reads 195 degrees F

betty crocker says the same, and adds:
for roasting a turkey wrapped in aluminum foil,
oven temperature 450 degrees F
8-10 pound turkey.....2 1/4 to 2 1/2 hours
10-12 pounds..........2 3/4 to 3 hours
14-16 pounds..........3 to 3 1/4 hours
18-20 pounds..........3 1/4 to 3 1/2 hours
22 to 24 pounds.......3 1/4 to 3 3/4 hours

i have found that when i cook a turkey on the grill instead of the oven, it gets done quicker, because we always kind of overdo it and make a big, hot fire. then we just rely on checking it often, seeing if the drumstick is loose and if, when cutting into the breast, the meat has an opaque whitish "done" look and the juices are clear...and inserting a meat thermometer to make sure the internal temperature is 195 deg. F.

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last update 12-31-00