- 12 lb turkey
- 4 cups plain Greek yogurt
- 4.5 tbsp of Olive Oil Divine's Tandoori Indian Masala
Dry the turkey and place in a roasting bag.
Mix the Greek yogurt and Tandoori seasoning and evenly coat the turkey with this mixture. Close the bag and place this in a pan in the fridge overnight.
Sit the turkey out of the fridge 1 hour before roasting so that it comes to room temperature. Remove the bag and place the turkey back in the pan.
Preheat your oven to 400 degrees Fahrenheit and roast the turkey for 30 minutes. Reduce the heat to 350 degrees Fahrenheit and roast for about 2 more hours, until the internal temperature reads 165 degrees Fahrenheit. Be sure to baste the turkey every 15 minutes with melted butter.
Move the turkey to a plate and cover with foil, allowing it to cool for 15-30 minutes before carving.