3Tbspmustard oilif using non mustard oil, just use 1 Tbsp
Mix all the marinade ingredients, and set aside. So that's the lemon juice, salt, garlic paste, ginger paste and Kashmiri chilli powder. Set aside.
Remove any giblets and set aside, to make gravy, if you like. Pat dry the turkey all over, including the cavity.
Now rub the marinade all over the turkey, getting into the cavity and under the skin as much as you can. But be very gently when going under the skin, don't tear it. If you have long nails, put on some gloves if you're not doing so already.
Leave to marinate for 30 minutes.
Remember the garlic bulb? Rinse it, pat it dry, then slice off the root end of it. Keep the bulb whole to stuff the turkey with. If you're stuffing the turkey, you won't need it.
When the 30 minutes are almost up, mix all the ingredients for the second marinade and once again, rub all over the turkey, getting under the skin and in the cavity.
Place the garlic bulb and the spent lemon halves in the turkey's cavity.
Cover, and leave to marinate for at least 1 hour. If you're doing this for Christmas, cover it and place on the fridge overnight. On Christmas Day, bring it out first thing, at least 1 hour before it goes in the oven, to allow it to come to room temperature.Click here to download my Christmas Day Schedule.
Let's Roast our Tandoori Turkey
Turn the oven on to 180°C (350°F/Fan160°C).
Your turkey should be covered with foil, and if it was in the fridge, should have been out for about an hour to come to room temperature. Place the turkey in the oven and roast for 3 - 3½ hours, as discussed in the post above.Less time for a smaller turkey. You'll find the calculations in the post above.
Remove the foil after 2½ hours, and just lightly baste it with some of the liquid in the roasting pan. Roast for another 30 minutes.
At 3 hours, check to see if the turkey is done. 2 things will tell you this: has the skin around the legs shrunk by at least 2"/5cm over the bone? Next, using a sharp knife, pierce the thickest part of the leg. If the juices run clear, no reddish liquid, then your turkey is done. If not, place it back in for another 20 - 30 minutes. If using a thermometer, you should be reading 70°C (160°F).
Smoking the Tandoori Turkey
When the turkey is done, turn the oven off, and leave the door halfway ajar, to stop the turkey from cooking further.
Place the piece of charcoal on your smallest burner, and light it up. Using your tongs, turn the charcoal around halfway through to quicken the process. 5 minutes should do, altogether.
Take your ovenproof ramekin and pour the oil in. Place this ramekin on the lowest shelf in your oven.
When the charcoal is done, pick it up with your tongs, and drop it into the ramekin that's now sitting in your oven. Close the door immediately and leave the turkey to smoke for a good 10 minutes. 15 if you can spare the oven (as you'll have the potatoes to do.
When you're done smoking the turkey, take it out of the oven and cover with a fresh layer of foil. Top with a tea towel or two and set aside to rest for at least 45 minutes, up to 90 minutes. This will give you plenty of time to reheat the oven to get your potatoes and parsnips going.Serve as mentioned above.