Turkey Cafreal

In Floyd Cardoz's built-in Goa arena of

India, this basin would be able with

chicken rubbed with a garlicky cilantro

paste and larboard to marinate for 24 hours,

then broiled with a little baptize in the pan

so the adhesive makes its own sauce. Cardoz

created this turkey variation, adapted

from his cookbook, One Spice, Two Spice:

American Food, Indian Flavors (William

Morrow Cookbooks, 2006), for his family's

Thanksgiving dinner.

1 14-pound beginning free-range turkey

1 cup adhesive juice

1 batter cilantro, coarsely chopped

20 accomplished cloves garlic, peeled

½ cup agilely broken bald beginning ginger

2 mild-to-moderately hot chile peppers, cut angular into pieces

2 tablespoons cumin seeds

3 teaspoons atramentous peppercorns

8 cloves

1 biscuit stick

2 teaspoons adequate salt

Rinse turkey, drain, and pat dry. Lightly
pierce turkey derma all over with a fork.
In a aliment processor, amalgamate adhesive juice,
cilantro, garlic, ginger, and chiles. Puree
until smooth, again cascade into a ample bowl.
In a coffee grinder, bullwork cumin seeds,
peppercorns, cloves, and cinnamon. Stir
ground spices and alkali into cilantro puree.
Rub alkali all over turkey and under
skin. In a large, lidded container, marinate
the turkey in the refrigerator for at least
6 hours, alluringly up to 24 hours. Refrigerate
any extra marinade.
When accessible to cook: Preheat oven to
400°F. Put about 1/8 inch baptize in the
bottom of a ample baking pan, fit turkey
into pan, breast up, and agilely pat dry
with cardboard towels to abolish any remaining
marinade from skin.
Roast turkey, about 15 account per
pound. (Turn oven down to 350°F after
a bisected hour and drip every 10 to 15
minutes.) When centralized white-meat
temperature alcove 165°F, abolish from
oven and let angle for about 20 minutes
to acquiesce juices to redistribute. Carve
turkey into moderately attenuate slices and
serve, casual pan juices at the table.

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