Savor the Flavor with Roast Tandoori Turkey Delight

Experience the irresistible roast tandoori turkey, a fusion of aromatic spices that elevates your traditional holiday centerpiece.

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Prep Time 1

Cook Time 4

Resting Time 20

Total Time 5 20

Servings: 8 servings

Course: Dinner

Cuisine: Indian

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

1 cup Plain Full-fat Yogurt Substitution: Use Greek yogurt for slightly thicker consistency.
1/4 cup Lemon Juice Fresh is recommended for best taste.
1/2 cup Oil Any neutral oil works, but olive oil adds richness.
8 cloves Garlic Use garlic powder in a pinch (1 tsp per clove).
1 piece Fresh Ginger Substitution: Ground ginger (1 tsp) can be used but will alter the freshness.
3 tbsp Sweet Paprika Substitution: Smoked paprika for a more intense smokiness.
2 tbsp Kosher Salt Use table salt, but reduce the amount by half due to potency.
2 tsp Ground Cayenne Leave out for a milder flavor.
2 tsp Ground Coriander Substitution: Ground cumin can be used but will alter the flavor profile.
2 tsp Ground Cumin No direct substitute; essential for flavor.
1.5 tsp Ground Cinnamon Do not substitute; it’s integral to the flavor.
1 tsp Ground Cloves Use nutmeg or allspice as an alternative if needed.

For the Turkey

1 9 kg/20 lb Fresh Whole Turkey Thaw completely if using frozen.
to taste Freshly Ground Black Pepper Use ground pepper or adjust for preference.

For the Gravy

1/3 cup All-purpose Flour Substitution: Cornstarch can be used, but adjust quantities.
1 litre Unsalted Chicken Broth Use vegetable broth for a non-meat option.
3 tbsp Butter Substitute with a non-dairy butter for a dairy-free option.

Equipment

Blender
roasting pan
Meat Thermometer

Method

Cooking Instructions

In a blender, combine the plain full-fat yogurt, lemon juice, oil, garlic, ginger, sweet paprika, and spices including cayenne, coriander, cumin, cinnamon, cloves, and kosher salt. Blend until a smooth marinade forms.
Take your fresh turkey, remove any packaging, rinse it under cold water, pat dry, and slather the marinade all over. Season with black pepper and let sit at room temperature for 1 hour.
Preheat oven to 325ºF (163ºC). Place turkey breast-side up in a roasting pan and roast for approximately 4 hours, until internal temperature reaches 180°F (82°C).
Once roasted, transfer turkey to a cutting board and let it rest for 20 minutes.
For gravy, whisk together all-purpose flour with a small amount of chicken broth until smooth, then gradually mix in remaining broth and bring to a simmer.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 12gProtein: 65gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

Marinade the turkey for at least one hour for maximum flavor. Use a meat thermometer to ensure safety.

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