Ingredients

• 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
• Ingredient info: All spices can be found at Indian markets and kalustyans.com.
• Special equipment: A turkey roasting bag

Instructions

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: Can be made 1 month ahead. Store airtight at room temperature.
2. For garam masala: 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: Can be made 1 month ahead. Store airtight at room temperature.
3. 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: Can be made 1 month ahead. Store airtight at room temperature.
4. For turkey: 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.
5. 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.
6. For marinade: Purée 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. 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. Preheat oven to 400°F. Roast turkey for 30 minutes. Reduce heat to 350°F. Roast until an instant-read thermometer inserted into thickest part of thigh (puncturing bag with thermometer) registers 160°, 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 165°F, 15-30 minutes longer. Transfer to a platter. Let rest for at least 20 minutes before carving. 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. Carve turkey. Serve with accompanying gravy.
7. Purée 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.
8. 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.
9. Preheat oven to 400°F. Roast turkey for 30 minutes. Reduce heat to 350°F. Roast until an instant-read thermometer inserted into thickest part of thigh (puncturing bag with thermometer) registers 160°, 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 165°F, 15-30 minutes longer.
10. Transfer to a platter. Let rest for at least 20 minutes before carving.
11. 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.
12. Carve turkey. Serve with accompanying gravy.