1 12–14-lb 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 Tbsp Tandoori Spice Blend
2 Tbsp Garam Masala Blend
2 tsp Chile Powder
1 tsp freshly ground black pepper
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.
Purée all ingredients in a blender.
Pour marinade into roasting bag. Smear all over turkey and turn to coat. Tie bag and arrange turkey, breast side down, in a large heavy roasting pan. Refrigerate overnight.
Place turkey, in the bag in its roasting pan, on the counter at room temperature for 1 hr. Turn the turkey and the bag so that turkey is facing breast side up. Create steam holes in top of turkey bag (if required by manufacturer’s instructions.).
Preheat oven to 400°F. Roast turkey in the oven for 30 minutes, then reduce heat to 350°F. Continue to roast until an instant-read thermometer, inserted into thickest part of thigh (puncturing bag with thermometer), registers 160°F, about 1-1/2 hours longer.
When turkey thigh reaches appropriate internal temperature, cut top of bag open, being careful of steam and juices, and pull back over turkey. Return to oven and roast turkey until breast is deeply browned (but not burned!) and a thermometer inserted into thigh registers 165°F, 15-30 min longer.
Remove roasted turkey from oven, and, when you are able, remove from baking bag and transfer to a platter. Let the bird “rest” for at least 20 min before carving.
Meanwhile, strain juices from the roasting pan and bag into a large saucepan. Skim fat from surface of the liquid. Simmer remaining juices over medium heat until sauce is reduced to about 3-1/2 cups, about 20 min.
Carve turkey. Serve with accompanying gravy.