Just in time for the holiday season. Put a flavorful spin on your Thanksgiving meal with a perfectly-seasoned and crispy tandoori turkey recipe. Serve the roasted turkey with savory sides like basmati rice, Instant Pot moong dal, or turmeric roasted cauliflower for a festive holiday spread.
What is Tandoori Turkey?
Tandoori turkey is a flavorful take on classic roast turkey with an Indian twist. The turkey marinates in a homemade tandoori paste infused with warm Indian spices, aromatics, and lemon juice to tenderize the meat and give it a rich flavor.
Traditionally, the word tandoori is given to food cooked in a tandoor, a cylinder clay pot heated over an open flame. While the turkey doesn’t cook in a tandoor, roasting the marinated turkey in the oven produces a similar result.
Ingredients You’ll Need
- Tandoori Marinade: Prepare an easy homemade tandoori marinade using plain yogurt, fresh garlic cloves, ginger, liquid smoke, and a tandoori spice blend that combines Kashmiri chili powder (paprika), garam masala, turmeric powder, red chili powder (cayenne pepper), and kosher salt.
- Turkey: I recommend using a 15-pound whole turkey to make this recipe. Cooking professionals recommend buying 1-1½ pounds of turkey per person.
- Mix-Ins: Roast the tandoori turkey with fresh lemon wedges and red onions for additional flavor.
- All-Purpose Flour: Sprinkle all-purpose flour in the bottom of the oven bag to prevent fat from accumulating and bursting the bag.
Tools You’ll Need
All you need to roast the tandoori turkey is a food processor or medium bowl to combine the marinade ingredients, an oven bag, food thermometer, and a rimmed baking sheet with a wire rack. You can also cook the turkey in a roasting pan with a roasting rack if you prefer.
Spatchcock the Turkey for Success
Butterflying the turkey allows it to lay flat, which helps it cook faster and more evenly. With the entire bird exposed to heat, no more dry chicken breast or undercooked thighs. Plus, the turkey takes up less space in the oven, leaving room for other holiday dishes to bake on the remaining racks.
How to Make Tandoori Turkey
The full recipe with measurements is in the recipe card below.
Step 1: Combine yogurt, garlic, ginger, liquid smoke, Kashmiri chili powder, garam masala, turmeric powder, red chili powder, and kosher salt in a food processor or mixing bowl.
Step 2: Set the defrosted turkey on a rimmed baking sheet and remove the neck and giblets. Make 3–4 deep cuts into the turkey and carefully remove the skin from the breast.
Step 3: Rub the marinade evenly over the turkey and under the skin. Cover the baking sheet with plastic wrap and marinate it in the fridge for 6-24 hours.
Step 4: Remove the turkey from the refrigerator and let it come to room temperature for 1 hour.
Preheat the oven to 450°F (232°C). Sprinkle flour in the oven bag, add lemon and onion slices, and place the turkey on top, discarding any excess marinade.
Cooking Tip
Adjust the oven rack to the lowest position so there is enough room in the oven for the turkey.
Step 5: Secure the bag according to the package instructions and make several cuts in the bag to create steam holes.
Step 6: Set a wire rack into a rimmed baking sheet and carefully arrange the turkey in the roasting bag onto it.
Preparation Tip
Tuck the ends of the oven bag under the turkey to keep it from touching the hot baking sheet or oven rack.
Step 7: Reduce the oven temperature to 300°F (148°C) and cook until the thickest part of the turkey breast reaches 165°F (73°C) and the outside of the turkey is golden brown.
Cooking Tip
A 15-pound turkey may take about 3-4 hours.
Step 7: Remove the turkey from the oven and let it rest in the bag for 15-30 minutes before carving it.
How to Carve a Turkey
Begin by removing the turkey legs and wings. Now, you can separate the thighs and slice the turkey breasts. It’s that easy. Right? I don’t think I can cover this better than Serious Eats. J. Kenji Lopez-Alt does an incredible job of breaking down the steps and demonstrating how to carve a turkey.
Expert Tips
- Start with room-temperature turkey. Let the turkey come to room temperature for one hour before cooking it. You don’t want it going into the oven fridge-cold.
- Go by temperature. Many factors can cause a turkey to cook too quickly or require more time. I recommend checking the internal temperature halfway through the cooking time with an instant-read thermometer; the safe internal temperature for turkey is 165°F (73°C).
- Rest the meat. You may be tempted to dig right in, but resting the turkey for 15-30 minutes redistributes the moisture for a juicy, flavorful turkey.
- Don’t go cold turkey. While resting the turkey, warm an oven-safe serving platter at 120℉ (49℃) to ensure the turkey stays nice and warm.
Whip up tandoori turkey, and complete the meal with one of these holiday sides!
Serving Suggestions
I know it’s hard to stray from your go-to turkey recipe for the holidays, but why not give it a trial run with baked tandoori chicken before the big day?
Tandoori turkey is an excellent choice for Thanksgiving and other festive gatherings. Pair it with traditional side dishes like mashed potatoes with homemade beef gravy, fall kale salad, green beans, stuffing, and cranberry jalapeño sauce or cranberry sauce from dried cranberries.
Pair the flavorful turkey with Indian sides like warm naan, jeera rice, roasted bhindi, kachumber salad, pakora, or samosas. And don’t forget the sauces–this easy raita recipe, serrano crema, tahini yogurt sauce, or cranberry chutney are tasty options. For more serving ideas, check out my suggestions for what to serve with tandoori chicken.
What To Do With Leftovers
- Refrigerate: Store leftover turkey in an airtight container for 3-4 days.
- Freeze: Let the meat cool and break down the turkey, then transfer it to a freezer-safe container or bag. Tandoori turkey freezes for 4-6 months.
- Reheat: Warm leftovers in the oven or microwave.
- Repurpose: If you want to try more Indian recipes, I recommend using the leftover turkey to make biryani or pulao; it’s also a great filling for enchiladas or leftover turkey white chili.
Frequently Asked Questions
How long does it take to thaw a turkey?
A frozen turkey needs 24 hours of thawing time for every 5 pounds. Once it’s completely thawed, plan to cook it within 1–2 days for the best results.
What’s the best way to thaw a turkey?
Give yourself plenty of time to defrost turkey. The best way to thaw a turkey is in the refrigerator. It’s the safest method, as it keeps the turkey at a consistent, safe temperature to prevent bacterial growth.
How do I know when my turkey is done?
Whatever size turkey you choose to make, don’t rely on a timetable as a guide. The best way to know when a turkey finishes cooking is to check the internal temperature using a meat thermometer.
Insert the thermometer into the thickest part of the thigh without touching the bone and adjust the cooking time accordingly; the safe temperature for the turkey is 165°F (73°C).
Should I let the turkey rest before carving it?
Like a roasted chicken and any other cut of meat, resting gives the turkey time to reabsorb its juices. Let it rest for 15–30 minutes before carving—just enough time to finish setting the table and prepare the rest of the sides.
More Tandoori Recipes:
Tandoori Turkey
- 1 cup plain yogurt
- 4 large garlic cloves, minced
- 1 -inch fresh ginger, minced
- 2-3 taps liquid smoke
- 3 teaspoons Kashmiri chili powder or paprika
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder or cayenne pepper
- 2 teaspoons kosher salt
- 1 large lemon, quartered
- 1 medium red onion, quartered
- ⅓ all-purpose flour
- 15 pound turkey
- Combine yogurt, garlic, ginger, liquid smoke, Kashmiri chili powder, garam masala, turmeric powder, red chili powder, and kosher salt in a food processor or mixing bowl. Set it aside.
- Set the defrosted turkey on a rimmed baking sheet and remove the neck and giblets. Make 3–4 deep cuts into the turkey and carefully remove the skin from the breast.
- Rub the marinade evenly over the turkey and under the skin. Cover the baking sheet with plastic wrap and marinate it in the fridge for 6-24 hours.
- Remove the turkey from the refrigerator and let it come to room temperature for about 1 hour. Adjust the oven rack to the lowest position and preheat the oven to 450°F (232°C). Sprinkle flour in the oven bag, add lemon and onion slices, and place the turkey on top, discarding any excess marinade.
- Secure the bag according to the package instructions and make several cuts in the bag to create steam holes.
- Set a wire rack into a rimmed baking sheet and carefully arrange the turkey in the roasting bag onto it. Tip: Tuck the ends of the oven bag under the turkey to keep it from touching the hot baking sheet or oven rack.
- Reduce the oven temperature to 300°F (148°C) and cook until the thickest part of the turkey breast reaches 165°F (73°C) and the outside of the turkey is golden brown. Tip: A 15-pound turkey may take 3-4 hours.
- Remove the turkey from the oven and let it rest in the bag for 15-30 minutes before carving it.
- Start with room temperature turkey. Let the turkey come to room temperature for one hour before cooking it. You don’t want it going into the oven fridge-cold.
- Go by temperature. Many factors can cause a turkey to cook too quickly or require more time. I recommend checking the internal temperature halfway through the cooking time with an instant-read thermometer; the safe internal temperature for turkey is 165°F (73°C).
- Rest the meat. You may be tempted to dig right in, but resting the turkey for 15-30 minutes redistributes the moisture for a juicy, flavorful turkey.
- Don’t go cold turkey. While resting the turkey, warm an oven-safe serving platter at 120℉ (49℃) to ensure the turkey stays nice and warm.