Defrost Turkey if frozen - Thaw time in refrigerator requires about 24 hours for every 5 pounds. Make sure to account for thaw time to marinate the turkey the night before.
Then in a bowl add 1 cup tandoori masala, 1/4 cup chili powder, 1/4 cup fenugreek leaves, 1/4 cup ginger paste, 1/4 cup garlic paste, 1/4 cup lime juice, 3/4 cup yogurt, 1/4 cup olive oil and 2 tbsp salt. Set aside.
Then take turkey and remove neck and giblets. Soak with 2 cups of vinegar. Then wash thoroughly with water.
Then take the turkey and cut gashes throughout to allow for tandoori masala marinade to soak in.
Rub the tandoori marinade set aside and rub into turkey.
Then refrigerate overnight.
Baking Turkey
Preheat oven to 325°F.
Then pour 1 cup chicken broth into roasting pan.
Then place turkey on rack in roasting pan.
Bake in oven at 325°F. Baking time is dependent on turkey weight. See notes. Every 30 minutes brush marinade with 1 tbsp of butter.
Notes
Thawing Turkey
Thaw in refrigerator (Recommended) - Allow approximately 24 hours for every 5 pounds of turkey. A 15-pound bird will take about 3 days to thaw completely
Thaw in cold water - Allow approximately 30 minutes for every pound of turkey. A 15-pound bird will take about 7½ to 8 hours to thaw completely. Keep turkey in original package. Change water every 30 minutes.
I use Shan Tandoori masala powder. You can use any brand of tandoori masala. These are available at any Indian grocery store and sometimes at Indian/Asian section at major grocery retailers.