Name: Indian-Spiced Roast Turkey
Yield: Makes 10 to 12 servings
Ingredients: 2 1/2 tablespoons coriander seeds; 2 tablespoons cumin seeds; 1 tablespoon plus 1 teapsoon whole black peppercorns; 1 tablespoon ground cardamom; 2 teaspoons chili powder; 1 teaspoon dried fenugreek; 1 teaspoon whole cloves; 1 3"-4" cinnamon stick, broken into pieces; 1/4 teaspoon ajwain seeds; 24 bay leaves, crumbled; 3 tablespoons black cardamom pods; 2 1/2 tablespoons cumin seeds; 2 tablespoons black peppercorns; 1 1/2 tablespoons green cardamom pods; 1 tablespoon coriander seeds; 2 teaspoons ajwain seeds; 2 teaspoons whole cloves; 1 3"-4" cinnamon stick, broken into pieces; 1 12-14-pound turkey; 1/4 cup kosher salt; 5 black cardamom pods; 5 green cardamom pods; 1 tablespoon cumin seeds; 1 medium red onion, chopped; 2 celery stalks, chopped; 4 garlic cloves; 4 cups (1 quart) plain whole-milk yogurt; 1/2 cup chopped peeled ginger; 1/2 cup fresh lime juice; 1/4 cup finely chopped garlic

Chile and spicerubbed roast turkey on a white serving dish.

Chile and Spice–Rubbed Roast TurkeyPhoto by Ditte Isager

Unlock the cure for the common roast turkey with New York City chef Heather Carlucci-Rodriguez's ingenious techniques: First, toast and grind whole spices to coax out their essential oils. Next, marinate the turkey with the spices and yogurt in an oven roasting bag overnight. Then roast the turkey in the bag to lock in flavors and keep the meat ultra juicy. You'll have plenty of richly spiced gravy to pass around the table.

Recipe notes

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