Big red turkey (l a times)

Yield: 12 servings

Measure Ingredient
1 Onion, chopped
4 cloves Garlic, minced
2 tablespoons Butter
½ teaspoon Ground cumin
½ teaspoon Turmeric
½ teaspoon Ground coriander
1 (12-pound) turkey
Salt and pepper
¾ cup Bottled tandoori paste
¾ cup Plain yogurt
½ teaspoon Salt
1 cup Lentils
1 cup Basmati rice
3 cups Water
½ cup Raisins
½ cup Chopped pistachios
½ teaspoon Ground cumin
1 teaspoon Chili powder
4 cloves Garlic, minced
Formatted by Manny Rothstein

BASMATI AND LENTIL STUFFING

TANDOORI TURKEY

BASMATI AND LENTIL STUFFING

In skillet, cook onion and garlic in butter until soft. Add cumin, turmeric, coriander and salt. Cook another 5 minutes and set aside.

Cook lentils and rice in water 15 minutes. Add onion/garlic mixture to rice and lentils and cook 10 more minutes. Stir in raisins and pistachios. Set aside to cool. Use to stuff body cavity and neck cavity of bird.

TANDOORI TURKEY

Remove neck and giblets from turkey. Wash turkey well, then pat dry and season inside and out with salt and pepper.

Spoon stuffing into turkey neck and body cavities. In large mixing bowl, combine tandoori paste, yogurt, cumin, chili powder and garlic until smooth. Spread ¼ of mixture under turkey skin, then spread remainder over turkey, saving little to baste turkey with.

Place on roasting rack in pan and roast at 325 degrees, basting often, until nicely browned and thermometer inserted into deepest part of thigh reads 175 degrees (155 degrees. Manny), about 15 minutes per pound.

Makes 12 to 14 servings.

Each of 12 servings contains about: 630 calories 1,030 mg sodium 200 mg cholesterol 26 grams fat 33 grams carbohydrates 63 grams protein 2.22 grams fiber.

From Mayi Brady, Copyright Los Angeles Times, November 16, 1995 Submitted By MANNY ROTHSTEIN On 11-25-95

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