Tandoori turkey is an Indian twist on the traditional Thanksgiving meal. The fragrant and well-seasoned turkey pairs perfectly with basmati rice and tender-roasted vegetables. I know departing from a traditional turkey recipe for the holidays is nerve-wracking, so why not try my baked tandoori chicken first?
What is Tandoori Turkey?
Like karahi gosht, tandoori-style cooking gets its name from the equipment used, a tandoor. Tandoors are cylinder clay pots heated by open flame – resulting in robust chargrilled meat, bread, or vegetables packed full of flavor from the masala and marinating process.
Since a tandoor is something few people have in their kitchens, this crispy skin tandoori turkey recipe delivers the same flavor to your Thanksgiving or Christmas dinner table.
Ingredients You’ll Need
- Homemade Tandoori Paste: Prepare tandoori marinade using plain yogurt, garlic and ginger paste, and warm Indian spices; the tandoori spice blend I use includes kosher salt, turmeric powder, cayenne, paprika, garam masala, and Kashmiri chili powder.
- Turkey: I used a 15-pound whole turkey to make this recipe. Professionals recommend buying 1-1½ pounds of turkey per person.
Tools Used to Make this Recipe
All you need to roast turkey in the oven is a food processor, an oven bag, a rimmed baking sheet, a sheet pan, or a roasting pan with a roasting rack.
How to Make Tandoori Turkey
The full recipe with measurements is in the recipe card below.
Step 1: Combine all the marinade ingredients in a food processor or medium bowl, except the lemon and red onion, and blend until smooth. Set it aside.
Step 2: Remove the neck and giblets and set them aside. Place the turkey onto a rimmed baking sheet and separate the skin from the breast and create 3-4 deep cuts in the turkey.
Step 3: Then, rub the masala evenly over the whole bird and under the skin. Cover the baking sheet with plastic and marinate in the fridge for 6-24 hours.
Step 4: Remove the turkey from the refrigerator and let it come to room temperature. Preheat the oven to 450°F (232°F) for one hour.
Meanwhile, add flour, sliced onion, and lemon wedges to an oven bag, followed by the turkey (leaving any excess marinade behind).
Step 5: Secure the bag according to the package and cut several slits in the bag to create steam holes.
Step 6: Adjust the oven rack to the lowest position. Place a wire rack into a rimmed baking sheet; set the turkey in a roasting bag onto it, careful to tuck the ends of the bag underneath the turkey.
Reduce the oven temperature to 300°F (148°C) and roast until the thickest part of the turkey breast reads 165°F (73°C) and the outside of the turkey is crispy golden brown, for about 3-4 hours for a 15 pound turkey.
Step 7: Remove the turkey from the oven and let it rest for 15-30 minutes before carving. Carve the turkey and garnish with cilantro, red onion, and lemon wedges. Serve with raita or serrano crema.
How to Carve a Turkey
Begin by removing the wings, thighs, and breast meat. Now you can separate the thighs and legs and slice the turkey breasts. I don’t think I can cover this any better than Serious Eats. Kenji Lopez-Alt does an incredible job of breaking down the steps for how to carve a turkey.
Expert Tips
- Cooking turkey in a turkey bag in the oven can help keep the meat moist and flavorful while also speeding up the cooking process. Add flour to the bottom of the bag to keep it from bursting. The flour also prevents fat from accumulating at the bottom of the turkey.
- Tuck the roasting bag underneath the turkey to keep it from touching the rimmed baking sheet or the oven and melting.
- Many factors cause a turkey to cook too quickly or require more time. I recommend checking the internal temperature halfway through the cooking process to gauge the cooking time.
- Once the turkey has reached the desired temperature, take it out of the oven. Let it rest in the bag for 15-30 minutes to redistribute the juices and retain the moisture.
- Don’t go cold turkey! While the turkey rests, warm the serving platter in the oven (120℉ | 49℃) for most plates) to ensure the meat stays nice and warm.
If you enjoy this recipe, pair it with one of these holiday-inspired sides!
Serving Suggestions
- Sides: Roasted Potatoes, Mashed Potatoes, Saffron Rice, Corn Casserole, Keto Green Bean Casserole, Fall Kale Salad, Cranberry Sauce with Dried Cranberries, Instant Pot Butternut Squash Soup, Kachumber Salad
- Vegetables: Turmeric Roasted Cauliflower, Green Beans, Roasted Okra
- Appetizer: Deviled Eggs without Vinegar
- Indian Side Dishes: Instant Pot Masoor Dal, Moong Dal Instant Pot Recipe, Samosa, Basmati Rice
What to do with the Leftovers
- Refrigerate – Store leftovers in an airtight container for 4 days.
- Freeze – Let the meat cool, then transfer it to a freezer-safe container or bag. Turkey will freeze for 2-3 months.
- Reheat – Warm leftovers in the oven or microwave.
- Repurpose – If you’re interested in Indian cuisine, I recommend using turkey to make biryani or pulao. The leftovers also make a tasty filling for enchiladas or leftover turkey white chili.
Frequently Asked Questions
How long to thaw a turkey?
A frozen turkey requires 24 hours of thawing time for every 5 pounds of turkey. Once you’ve fully thawed the turkey, cook it within 1-2 days.
What’s the best way to thaw a turkey
Give yourself plenty of time to defrost the turkey. You can thaw the turkey in the microwave, water, or the refrigerator. Thawing the turkey in the refrigerator is the safest method because it defrosts consistently.
How do I know when my turkey is done?
Whatever size turkey you choose to make, don’t rely on a timetable to be your guide. The best way to know when a turkey has finished cooking is to check the internal temperature using a meat thermometer inserted into the thickest part of the breast and adjust the cooking time accordingly. The safe cooking temperature is 165°F (73°C).
Should I let the turkey rest before carving it?
Yes, just like whole roasted chicken and other meat, resting allows the turkey to rehydrate as it sits. Allow 15-30 minutes before carving, just enough time to set the table.
More Tandoori Recipes:
Tandoori Turkey
- 1 cup plain yogurt, full-fat
- 4 garlic cloves, minced
- 1 -inch fresh ginger, minced
- 2-3 taps liquid smoke
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 tablespoon garam masala
- 2 teaspoons Kashmiri chili powder
- 1 lemon quartered
- ⅓ all purpose flour
- ½ medium red onion, roughly chopped, plus sliced onion to garnish
- 15 pound whole turkey
- Combine all the marinade ingredients in a food processor or medium bowl, except the lemon and red onion, and blend until smooth. Set it aside.
- Remove the neck and giblets and set them aside. Place the turkey onto a rimmed baking sheet, separate the skin from the breast, and create 3-4 deep cuts in different parts of the turkey. Then, rub the masala evenly over the bird and under the skin. Cover the baking sheet with plastic and marinate in the fridge for 6-24 hours.
- Remove the turkey from the refrigerator and let it come to room temperature. Preheat the oven to 450°F (232°F) for one hour. Meanwhile, add flour, sliced onion, and lemon wedges to an oven bag, followed by the turkey (leaving any excess marinade behind).
- Secure the bag according to the package and cut several slits in the bag to create steam holes.
- Adjust the oven rack to the lowest position. Place a wire rack into a rimmed baking sheet; set the turkey in a roasting bag onto it, careful to tuck the ends of the bag underneath the turkey.
- Reduce the oven temperature to 300°F (148°C) and roast until the thickest part of the turkey breast reads 165°F (73°C) and the outside of the turkey is crispy golden brown, for about 3-4 hours for a 15-pound turkey.
- Remove the turkey from the oven and let it rest for 15-30 minutes before carving. Carve the turkey and garnish with cilantro, red onion, and lemon wedges. Serve with raita or serrano crema.
- Cooking turkey in a turkey bag in the oven can help keep the meat moist and flavorful while also speeding up the cooking process. Add flour to the bottom of the bag to keep it from bursting. The flour also prevents fat from accumulating at the bottom of the turkey.
- Tuck the roasting bag underneath the turkey to keep it from touching the rimmed baking sheet or the oven and melting.
- Many factors cause a turkey to cook too quickly or require more time. I recommend checking the internal temperature halfway through the cooking process to gauge the cooking time.
- Once the turkey has reached the desired temperature, take it out of the oven. Let it rest in the bag for 15-30 minutes to redistribute the juices and retain the moisture.
- Don’t go cold turkey! While the turkey rests, warm the serving platter in the oven (120℉ | 49℃) for most plates) to ensure the meat stays nice and warm.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.