Tandoori Turkey

• 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
• 1/4 cup paprika
• 2 tablespoons tandoori masala
• 2 tablespoons garam masala
• 2 teaspoons chili powder
• 1 teaspoon freshly ground black pepper
• A turkey roasting bag

1. Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. DO AHEAD:
2. Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. Sift through a medium-mesh strainer into a small bowl; stir to combine. DO AHEAD:
3. Pat turkey dry with paper towels. Rub inside and out with salt; transfer to roasting bag. Stuff turkey with cardamom pods and cumin seeds, then onion, celery, and garlic.
4. Puree all ingredients in a blender. Pour marinade into roasting bag. Smear all over turkey. Tie bag and arrange turkey, breast side down, in a large heavy roasting pan. Refrigerate overnight.
5. Let turkey stand in bag at room temperature for 1 hour. Turn breast side up. Create steam holes in bag if required by manufacturer's instructions.
6. Preheat oven to 400u0b0F. Roast turkey for 30 minutes. Reduce heat to 350u0b0F. Roast until an instant-read thermometer inserted into thickest part of thigh (puncturing bag with thermometer) registers 160u0b0, about 1 1/2 hours longer. Cut top of bag open, being careful of steam and juices, and pull back over turkey. Roast turkey until breast is deeply browned but not burned and a thermometer inserted into thigh registers 165u0b0F, 15-30 minutes longer.
7. Transfer to a platter. Let rest for at least 20 minutes before carving.
8. Meanwhile, strain juices into a large saucepan. Spoon fat from surface. Simmer over medium heat until sauce is reduced to 3 1/2 cups, about 20 minutes.
9. Carve turkey. Serve with accompanying gravy.

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Taken from www.epicurious.com/recipes/food/views/tandoori-turkey-368303 (may not work)