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the best juiciest tandoori turkey recipe

Best Juiciest Tandoori Turkey Recipe

The juiciest, most flavorful, and aromatic Turkey that is always a winner and crowd pleaser!
Prep Time 12 hrs 15 mins
Cook Time 3 hrs
20 mins
Total Time 15 hrs 35 mins
Course Dinner
Cuisine Fusion

Ingredients
  

Tandoori Marinade

  • 4 cups 4cups plain whole-milk yogurt
  • 1/2 cup ginger, peeled and chopped store-bought ginger paste
  • 1/4 cup finely chopped garlic store-bought garlic paste
  • 1/2 cup lime juice, fresh
  • 1/4 cup smoked paprika substitute with regular paprika
  • 2 tbsp tandoori seasoning homemade or store-bought
  • 2 tbsp garam masala
  • 2 tsp chili powder
  • 1 tsp black pepper, ground
  • 1 tbsp kosher salt

Turkey Stuffing

  • 1 12–14-pound turkey
  • 1/4 cup kosher salt
  • 5 black cardamom
  • 5 green cardamom
  • 1 tbsp cumin seeds
  • 1 red onion, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves
  • 1 bunch of cilantro

Instructions
 

  • Clean the turkey, rinse, and pat dry. Rub inside and out with salt; transfer to roasting bag. Stuff turkey with cardamom pods and cumin seeds, then onion, celery, garlic, and cilantro.
  • 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.Step 6
  • 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. Carve turkey. Garnish with cilantro and serve with gravy and pickled onions!
Keyword indian thanksgiving recipes, tandoori turkey recipe, turkey marinade