Tandoori Turkey
Our fragrant and well-seasoned tandoori turkey is a delicious twist on the traditional Thanksgiving dish that pairs perfectly with basmati rice and tender-roasted vegetables.
Equipment
Ingredients
- 1 cup plain yogurt, full fat
- 1 tablespoon garlic, minced
- 1 tablespoon 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 homemade garam masala
- 2 teaspoons Kashmiri chili powder
- 1 lemon quartered
- ⅓ flour, all purpose
- ½ medium red onion, roughly chopped, plus sliced onion to garnish
- 15 pound whole turkey
Instructions
- 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.
Notes
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.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 655 kcal | Carbohydrates: 2 g | Protein: 79 g | Fat: 35 g | Sodium: 827 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!