Tandoori Turkey
Tandoori Turkey is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionToast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes.
Working in batches, finely grind mixture in a spice mill.
DO AHEAD: Can be made 1 month ahead.
Store airtight at room temperature.
Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes.
Working in batches, finely grind mixture in a spice mill.
Sift through a medium-mesh strainer into a small bowl; stir to combine.
DO AHEAD: Can be made 1 month ahead.
Store airtight at room temperature.
Pat turkey dry with paper towels.
Rub inside and out with salt; transfer to roasting bag.
Stuff turkey with cardamom pods and cumin seeds, then onion, celery, and garlic.
Purée all ingredients in a blender.
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 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°F.
Roast turkey for 30 minutes.
Reduce heat to 350°F.
Roast until an instant-read thermometer inserted into thickest part of 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°F, 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.
Serve with accompanying gravy.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
