Tandoori Roast Turkey Recipe

Chef Maneet Chauhan’s Thanksgiving turkey delivers succulent meat with highly seasoned, crisp skin thanks to a spiced-yogurt marinade. The yogurt’s mild acidity helps the meat stay tender and juicy, while tandoori masala, an Indian spice blend, infuses the bird with layers of flavor. Spread the marinade over and under the turkey skin so it penetrates the meat and creates a beautifully burnished crust. 

This tandoori turkey roasts in a spiced-yogurt marinade that delivers smoky, earthy, and tangy notes. To avoid burning, rub more of the marinade under the skin rather than on top. While the signature tandoori char is part of the dish’s appeal, you’ll still get plenty of toasted flavor and spice. The golden gravy, made from the spiced pan drippings, is easy to make and ties everything together.

How to make homemade ginger-garlic paste

Ginger-garlic paste is an essential flavor base used in many Indian dishes. Find it prepared at grocery stores, Indian or specialty food markets, or at luckymasale.com. You can also make it yourself by pulverizing equal parts fresh garlic and fresh ginger with a pinch of salt. Use a few drops of neutral oil if needed to help blend the ingredients. Store tightly covered in a glass jar in the refrigerator for up to two to three weeks. 

The marinade offers flexibility for make ahead or roasting right away

This richly spiced Indian yogurt marinade is a traditional method for tenderizing and infusing deep flavor into meat. You can let the turkey marinate while the oven preheats or for as little as an hour and still get tons of flavor. If you have time and fridge space, it can marinate overnight.

What else can you do with tandoori masala?

Tandoori masala is worth seeking out for its signature smokiness and warmth. The spice blend almost always includes Kashmiri red chile powder, which brings mild heat and rich color, as well as cumin, cinnamon, cardamom, black pepper, and nutmeg. You can use it as a dry rub for tofu, vegetables, chicken, or fish; sprinkle it on buttered popcorn; or make spiced nuts by tossing tandoori masala, honey, oil, salt, and pepper together with nuts and roasting until glazed and toasted.

While Chauhan makes her own tandoori masala, we use her recommended store-bought blend: Spicewalla offers a bold, balanced flavor — find it at spicewallabrand.com. Or you can find prepared blends at your local Indian grocery store. Taste and compare — some tandoori masalas are spicier, saltier, or smokier than others. Watch for added color or fillers. 

Notes from the Food & Wine Test Kitchen

• The turkey can be prepared through step 2 and marinated, uncovered, in the refrigerator for one hour or up to overnight. If not roasting right away, place the marinade under the skin and in the cavity only. Lightly brush the turkey skin with more marinade just before roasting
• The charring is a classic look for tandoori, but if the skin begins to get too dark, you can tent the turkey with foil.
• During prep, place a large piece of parchment paper or or a large rimmed baking sheet before you begin applying the yogurt marinade. You’ll be able to cleanly catch and reapply any yogurt mixture that drips off and make sure that the clean up that follows is a snap.
• Kasoori methi is dried fenugreek leaves, and chaat masala is a spice blend that when sprinkled over foods adds salty, tangy, and sour notes. Find Kasoori methi and chaat masala at Indian grocery stores or at ranibrand.com. 

Suggested pairing

Complement the spicy and aromatic flavors of this turkey with a full-bodied, rich rosé: Try Masciarelli Villa Gemma Cerasuolo d’Abruzzo.

This recipe was developed by Maneet Chauhan; the text was written by Cheryl Slocum.