Nov 20, 2018, Updated Mar 01, 2023
Tandoori Turkey is a scrumptious spin on traditional turkey. It has an especially scrumptious gravy. And while the crispy, spiced skin is a sure departure from a classic Thanksgiving roast, the soul of the meal is the same. I’d insist that the new flavours add to the dish, rather than changing it in the dramatic sense that turkey purists would use as an argument against it.
Make the tandoori turkey marinade.
The marinade includes yogurt, lots of lemon juice, and spices typically found in a well-stocked North-American pantry. Nothing that’ll have you trotting off to special grocery stores. Tandoori turkey benefits from a spicy rub-down, but it’s not necessary to let it hang out in its yogurt bath overnight. An hour at room temperature is plenty. This has the double benefit of allowing the turkey to come to room temperature before roasting. A cold turkey will cook too quickly on the outside before it gets hot enough on the outside.
Roast the turkey.
A low and slow method is the one I chose for this recipe, to give the marinade extra time to work its way in while the turkey cooks. A meat thermometer is your biggest ally. Avoid basting or opening the oven for any reason other than to tent the turkey with foil if the skin is getting too dark. Make sure you get the thickest part up to 160ºF and then let it rest for as long as you can before carving. An hour is ideal to let the juices redistribute within the meat, so they don’t all run out as soon as you slice.
Make the gravy.
The gravy makes use of the turkey juices as well as flour, chicken broth and a lump of butter to make it thick and flavourful. The spice in the gravy is subtle and delicious. It isn’t like butter chicken sauce. It’s like regular turkey gravy with notes of warm spices. Trust me.
What to pair it with.
Tandoori turkey is delicious with Samosa Potatoes but is just as good with plain mashed potatoes. Simple root veggies roasted on a sheet pan at the same time as the turkey makes an easy side. I served mine with thick wedges of slow-roasted acorn squash. (Just drizzle with oil and sprinkle generously with salt and pepper!)
How big a turkey do I need to buy and how does the cooking time change?
I developed this recipe in partnership with Butterball on Instagram, but it was so yummy I had to share it here, too! I used their turkey calculator to decide how big a turkey to pick up based on the number of servings I wanted. It will also tell you how long you need to cook a different-sized bird.
But I want a normal turkey!
I respect that. Here’s my easy-peasy, no-drama, no-fail recipe and method for roasting a traditional turkey with moist breast meat and perfectly-cooked legs.
