Tandoori Turkey

Ingredients

• 2 teaspoons ajwain seeds 
• 24  bay leaves crumbled
• 5  cardamom black
• 1 teaspoon pepper black freshly ground
• 2 tablespoons peppercorns black
• 2  celery stalks chopped
• 2 teaspoons chili powder 
• 1  cinnamon sticks 
• 1 tablespoon coriander seeds 
• 1 tablespoon cumin seeds 
• 1 teaspoon fenugreek leaves dried
• 0.3 cup garlic finely chopped
• 4  garlic clove 
• 0.5 cup ginger peeled chopped
• 5  cardamom pods green
• 1 tablespoon ground cardamom 
• 0.3 cup kosher salt 
• 0.5 cup juice of lime fresh
• 0.3 cup paprika 
• 1 tablespoon peppercorns whole black
• 2 tablespoons garam masala 
• 1 medium onion red chopped
• 1 quart yogurt plain
• 12 pound turkey 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• blender
• roasting pan

Directions

1. Toast spices in a skillet over mediumheat, swirling often, untilfragrant, about 2 minutes.
2. Letcool. Working in batches, finelygrind mixture in a spice mill.DO AHEAD: Can be made1 month ahead. Store airtightat room temperature.
3. Toast spices in a skillet over medium heat,swirling often, until fragrant,about 2 minutes.
4. Let cool.Working in batches, finelygrind mixture in a spice mill.Sift through a medium-meshstrainer into a small bowl; stirto combine. DO AHEAD: Canbe made 1 month ahead. Storeairtight at room temperature.
5. Pat turkey dry withpaper towels. Rub inside andout with salt; transfer to roastingbag. Stuff turkey with cardamompods and cumin seeds, thenonion, celery, and garlic.
6. Purée all ingredientsin a blender.
7. Pour marinadeinto roasting bag. Smear allover turkey. Tie bag and arrangeturkey, breast side down,in a large heavy roasting pan.Refrigerate overnight.
8. Let turkey stand in bag atroom temperature for 1 hour.Turn breast side up. Createsteam holes in bag if required bymanufacturer's instructions.
9. Preheat oven to 400°F. Roastturkey for 30 minutes. Reduceheat to 350°F. Roast until an instant-read thermometerinserted into thickest partof thigh (puncturing bag withthermometer) registers 160°,about 1 1/2 hours longer.
10. Cut topof bag open, being careful ofsteam and juices, and pull backover turkey. Roast turkey untilbreast is deeply browned butnot burned and a thermometerinserted into thigh registers 165°F,15-30 minutes longer.
11. Transfer to a platter.
12. Let restfor at least 20 minutes beforecarving.
13. Meanwhile, strain juicesinto a large saucepan. Spoonfat from surface. Simmer overmedium heat until sauce isreduced to 3 1/2 cups, about20 minutes.
14. Carve turkey.
15. Serve withaccompanying gravy.