Tandoori turkey is an easy Thanksgiving turkey marinated overnight in spiced yogurt with ginger, garlic and tandoori masala, then roasted for about 3 hours. That makes it a showstopper holiday dinner for Thanksgiving or Friendsgiving, since the marinade keeps the meat juicy and full of flavor.
The roast is split in two, because the bird cooks under foil at 325F for 2 hours and then finishes uncovered at 400F. That foil tent keeps the spices from scorching early, so the high heat at the end chars the coating the way a tandoor would.
Toasting the chickpea flour in oil first gives the marinade body, which helps it cling to the skin instead of sliding into the pan. The yogurt also goes under the skin and inside the cavity, so the flavor reaches the meat and not just the surface.
The salt is the one thing to adjust. The recipe adds only 1 tablespoon of kosher salt to a 12 to 14 pound bird, since many store tandoori masala blends already contain salt. Check your label, and if your blend is salt-free, add 2 more teaspoons to the marinade.
Tandoori Turkey
Course: Main CourseCuisine: American, IndianDifficulty: Easy12
servings30
minutes3
hours632
kcalA whole bird coated in a yogurt marinade of toasted chickpea flour, ginger, chiles and warm Indian spices, roasted low under foil and charred at high heat.
Ingredients
- For the Marinade:
3 tablespoons vegetable oil
2 tablespoons chickpea flour (besan)
2 to 3 shallots, coarsely chopped
One 4-inch piece fresh ginger, peeled and coarsely chopped
8 medium cloves garlic
2 to 3 green Thai chiles or 1 to 2 serrano chiles, coarsely chopped
1 cup plain Greek yogurt
6 tablespoons unsalted butter, melted
3 tablespoons fresh lemon juice
2 tablespoons distilled white vinegar
1/4 cup tandoori masala
1 tablespoon paprika
1 teaspoon ground turmeric
1/2 teaspoon garam masala
1 tablespoon kosher salt
1/2 teaspoon black pepper
- For the Turkey:
One 12 to 14 pound turkey
Directions
- Toast the chickpea flour: Heat the oil in a small saucepan over medium heat, add the chickpea flour and stir constantly until golden and toasted, about 2 minutes. Set aside.
- Make the marinade: Puree the shallots, ginger, garlic and chiles in a food processor. Stir in the yogurt, butter, lemon juice, vinegar, tandoori masala, paprika, turmeric, garam masala, salt, pepper and the toasted chickpea flour.
- Marinate: Remove the giblets and pat the turkey dry inside and out. Rub the marinade all over, under the skin and inside the cavity, then cover loosely and refrigerate 4 to 12 hours. Take it out 1 hour before roasting.
- Roast covered, then uncovered: Heat the oven to 325F with a rack in the lowest position. Set the turkey breast-side up on a rack in a roasting pan, tent with foil and roast 2 hours. Remove the foil, raise the heat to 400F and roast until the thigh reads 165F, about 1 hour more.
- Rest and carve: Rest the turkey at least 15 minutes, or up to 30 for cleaner slices, then carve.
FAQs
Which tandoori masala works best for tandoori turkey?
Any store blend from the spice aisle or an Indian grocery works, since the recipe also adds paprika, turmeric and garam masala for depth. Read the label for salt, because that decides how much extra salt the marinade needs. Some blends also contain red food coloring, so pick one without it if you want a natural color.
How long should the turkey rest before carving?
The recipe says 15 minutes, but a 12 to 14 pound bird carves more cleanly after 30, because the juices have time to settle. Check the breast as well as the thigh, so both reach the safe minimum for poultry before it comes out. Tent it loosely with foil while it rests, which keeps it hot without softening the crust.
Can I marinate it longer than 12 hours?
Stick to the 4 to 12 hour window, since the acid in the yogurt and lemon softens the surface meat the longer it sits. Overnight is the sweet spot for most cooks, so start the marinade the evening before. Pull it from the fridge an hour before roasting, as the recipe says, so it cooks evenly.
What should I serve with this turkey?
Warm naan, basmati rice and a cooling yogurt raita all balance the spice, while roasted vegetables round out the plate. This cauliflower with tomatoes fits right in, because it shares the same warm spices. Skim the fat from the pan juices and spoon them over the slices, too.
What can I make with the leftovers?
Shred the meat into a creamy tomato sauce, since the charred spice coating tastes great in a curry. It works just like the chicken in this Trader Joe’s butter chicken, so swap it in and simmer only until hot. Leftovers also make good wraps with naan, sliced onion and a squeeze of lemon.
