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Tandoori Turkey

This juicy Tandoori Turkey leads with bold flavor, achieved through a three-step marinating process, followed by a slow oven roast.

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Additional Time
30 mins
Total Time
3 hrs 30 mins
Servings: 10 people
Calories: 635 kcal
Course: Main Course
Cuisine: American , Pakistani

Ingredients

Turkey Injection
  • ½ cup chicken broth (unsalted)
  • ¼ cup vinegar (see notes)
  • ¼ cup lemon juice (2 large lemons)
  • 5 teaspoon salt
  • 5 teaspoon red chili powder
Turkey Marinade
  • 10 lb turkey
  • ½ cup cooking oil (see notes)
  • 8 teaspoon ginger paste (see notes)
  • 8 teaspoon garlic paste (see notes)
  • 4 teaspoon Beetroot powder (see notes)
  • 4 teaspoon salt
  • 8 teaspoon kashmiri chili powder
  • 4 teaspoon garam masala
  • 4 teaspoon cumin powder
  • 4 teaspoon coriander powder
  • 4 teaspoon amchur powder
Turkey Prep
  • 2 carrots
  • 2 celery sticks
  • 4 green onions
  • 2 lemons
  • 1 Jalapeño
  • 1 small bunch cilantro
  • 1 cup unsalted butter (2 sticks)
  • 10 teaspoon baking powder (see notes)

Instructions

Injecting
    Cup of Yum
  1. Mix all of the ingredients for the injection in a bowl and whisk well.
  2. Empty out the cavity of the turkey, wash it and pat it dry.
  3. Inject 2 ounces of the liquid at a time, working your way around the turkey. (see notes)
  4. Refrigerate for 3-4 hours.
marinating
  1. Prepare the marinade in a small bowl, starting with the oil, ginger and garlic to create the wet base.
  2. Add in the salt, beetroot powder, and other spice powders a little at a time to ensure everything is mixed well. (see notes)
  3. Remove the injected turkey from the fridge and discard any juices that might have collected in the pan.
  4. Massage the marinade well into the turkey, working it onto the entire surface, under the skin, and in the cavity. (see notes)
  5. Cover and refrigerate overnight to allow the marinade to seep in.
Prepping
  1. Remove the turkey from the fridge an hour before you plan to start cooking it.
  2. Preheat the oven to 325 degrees fahrenheit as you begin the final prep.
  3. Take carrots, celery, green onions, cilantro, jalapeno pepper, and two lemons. Wash and cut the carrots celery sticks, and green onions in half so they will fit inside the cavity
  4. Place the turkey in a roasting pan on top of a rack. Stuff the cavity until full, and if you have any remaining vegetables and herbs, scatter them around the turkey.
  5. Melt the butter in the microwave and add the baking powder to it. (see notes)
  6. Pour this mixture onto the turkey and use your hands to massage it evenly onto the entire bird.
Cooking
  1. Place the prepared turkey in the oven and set the timer to 2.5 hours. (see notes)
  2. After 1 hour of cooking, open the oven and use a basting brush to coat the turkey. Repeat every half hour for best results. (see notes)
  3. At the 2-hour mark, check the turkey using a meat thermometer. Continue cooking until the internal temperature is 160 degrees fahrenheit.
  4. Remove the turkey, loosely cover it with foil for 30 minutes, empty out the cavity, carve on a wooden cutting board and serve.

Notes

  • Vinegar - An essential ingredient, this helps tenderize the meat and must be added in the suggested quantity.
  • n essential ingredient, this helps tenderize the meat and must be added in the suggested quantity
  • Cooking oil - Fat is your friend when cooking turkey, and I like to add this to the marinade as a liquid base, followed by the butter at the end.
  • Garlic and ginger paste - If time permits, make this from scratch; the aroma and flavor of freshly ground ginger and garlic are unbeatable. You can do this a day or two ahead of time.
  • and ginger paste - If time permits, make this from scratch; the aroma and flavor of freshly ground ginger and garlic are unbeatable. You can do this
  • Beetroot powder - I add this for that traditional tandoori color, which typically comes from red food coloring. It is not essential, but it will give your turkey that perfect tandoori hue.
  • Butter & baking powder - The baking powder is the secret to a crispy skin. It can be massaged first, followed by the butter, but mixing the two is easier. Don't worry if the mixture starts to foam due to a chemical reaction. 
  • Using the injection - Always inject in the meatiest parts of the turkey so you don't encounter the bones, which can cause the liquid to squirt. Always inject at a 45-degree angle for best results.
  •  Always inject in the meatiest parts of the turkey so you don't encounter the bones, which
  • Mixing the marinade - Adding all the powdered ingredients at once will cause them to clump. Add a little bit at a time to ensure a smooth mixture.
  • Adding all the powdered ingredients at once will cause them to clump. Add a little bit at a time to ensure
  • Adding all the powdered ingredients
  • Cooking and basting - The cooking time is calculated based on a ratio of 15 minutes per pound of meat. Let the turkey cook for at least an hour, as opening the oven repeatedly causes the temperature to drop. Then baste the skin with the drippings at 30 minute intervals, to prevent it from drying out.

Nutrition Information

Serving 1serving Calories 635kcal (32%) Carbohydrates 11g (4%) Protein 71g (142%) Fat 34g (52%) Saturated Fat 11g (55%) Polyunsaturated Fat 7g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 257mg (86%) Sodium 2980mg (124%) Potassium 914mg (26%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 3369IU (67%) Vitamin C 19mg (21%) Calcium 318mg (32%) Iron 5mg (28%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 635

% Daily Value*

Serving 1serving
Calories 635kcal 32%
Carbohydrates 11g 4%
Protein 71g 142%
Fat 34g 52%
Saturated Fat 11g 55%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 257mg 86%
Sodium 2980mg 124%
Potassium 914mg 19%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 3369IU 67%
Vitamin C 19mg 21%
Calcium 318mg 32%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.