The best juiciest tandoori turkey recipe is here ladies and gents! Take that whole turkey and stuff it Indian style with red onions, herbs of cilantro, and aromatics of whole cinnamon then bathe it in a yogurt marinade with MSA’s Tandoori Twist spice mix! Roast that puppy in a bag with all its juices and be patient while the house smells heavenly leaving you salivating until you are rewarded as that turkey melts in your mouth with the flavors tantalizing each and every taste bud!
Step 1: Make the Tandoori Sauce
Simply add full fat greek yogurt with tandoori seasoning (homemade or store-bought) with fresh garlic paste, ginger paste, fresh lime juice, chili powder, and a little garam masala into a blender and puree! Set aside. The marinade is what makes the best juiciest tandoori turkey so be sure to marinade for 24 hours for best results!
Whats the red color?
Huge secret I’ll let you in on-it’s food dye! You can either add this or skip it or even use beetroot powder for an organic approach. It’s purely for aesthetics! The people of India like their food with color! I have to agree I like it as well for the wow factor (after all I do live in L.A.–appearances are everything;)
Step 2: Prepare the stuffing of Turkey
Here we stuff it with red onion, celery, cilantro, and garlic!
Step 3: Assemble (please make sure to clean the turkey and pat dry before).
Stuff the turkey, pour the marinade into a turkey bag shaking it all around and do a little dance with it to ensure every bit is covered in that goodness! Place turkey breast side down in bag and put in roasting pan. Seal the bag and refrigerate overnight.
Step 4: Roast
Let turkey stand in a bag at room temperature for 1 hour. Turn breast side up. Create steam holes in bag if required by manufacturer’s instructions.
Preheat oven to 400°. Roast turkey for 30 minutes. Reduce heat to 350°. Roast until an instant-read thermometer inserted into the thickest part of the thigh (puncturing bag with thermometer) registers 160°, about 1 1/2 hours longer. Cut the top of the bag open, being careful of steam and juices, and pull back over turkey. Roast turkey until breast is deeply browned but not burned and a thermometer inserted into thigh registers 165°, 15–30 minutes longer.
Step 5: Rest
Rest is best before the test and in this case for Turkey! Transfer to a platter. Let it rest for at least 20 minutes before carving.
In the meantime make some fabulous gravy just by straining the juices/liquid to a saucepan and boil until it thickens. Spoon fat from surface. Simmer over medium heat until sauce is reduced to 3 1/2 cups, about 20 minutes. You can add a little corn starch for added thickener.
Step 6: Serve the best juiciest tandoori turkey recipe with all the fixings!
Garnish with fresh cilantro! Serve with pickled onions!
Savory’s Tips and Tricks
- Buy the garlic and ginger paste for a short-cut. I prefer the local Indian grocery stores.
Savory’s Pairing Recommendations
Pickled onions are a must! Click here for my quick recipe and adapt it by using whole cumin seeds, coriander seeds, and peppercorns.
For wine pairing, I highly recommend light to medium body. For whites can go with something sweet like a Riesling, Gewurztraminer, Valckenberg 2013 or a Pinot Gris or even a rose. For reds go with a medium-bodied Syrah from Orange Boots Wine or go bold with Orange Boots Zinfandel!
Cheers and Happy Thanksgiving from my home to yours!
Be sure to pin this recipe to save to make this Thanksgiving and if you were bold enough to attempt this please snap a pic and tag me. Nothing would make me happier!
Best Juiciest Tandoori Turkey Recipe
Ingredients
Tandoori Marinade
- 4 cups plain whole-milk yogurt
- 2 tbsp ginger, peeled and chopped or store-bought ginger paste
- 2 tbsp finely chopped garlic or store-bought garlic paste
- 1/4 cup lime juice, freshly squeezed
- 1/4 cup MSA's Tandoori Twist
- 1/4 cup kosher salt
Turkey Stuffing
- 1 12–14-pound turkey
- 2 lemons, quartered
- 1 onion, quartered
- 1 head of garlic halved crosswise
- 1 bunch of cilantro or parsley
Gravy
Instructions
- Clean the turkey, rinse, and pat dry. Stuff the turkey with all the ingredients then transfer to roasting bag.
- For the marinade place all the ingredients in blender and blend together for a smooth consistency. Pour marinade into roasting bag. Smear all over turkey. Tie bag and arrange turkey, breast side down, in a large heavy roasting pan. Refrigerate overnight.
- Let turkey stand in a bag at room temperature for 1 hour. Turn breast side up. Create steam holes in bag if required by manufacturer's instructions.
- Preheat oven to 400°. Roast turkey for 30 minutes. Reduce heat to 350°. Roast until an instant-read thermometer inserted into the thickest part of the thigh (puncturing bag with thermometer) registers 160°, about 1 1/2 hours longer. Cut top of bag open, being careful of steam and juices, and pull back over turkey. Roast turkey until breast is deeply browned but not burned and a thermometer inserted into thigh registers 165°, 15–30 minutes longer.
- Transfer to a platter. Let rest for at least 20 minutes before carving.
- Meanwhile, strain juices into a large saucepan. Spoon fat from surface. Simmer over medium heat until sauce is reduced to 3 1/2 cups, about 20 minutes. Add a little corn starch for thickness. Carve turkey. Garnish with cilantro and serve with gravy with side of basmati rice, or raita!
