The classic flavors in homemade tandoori paste makes this turkey extra delicious. Learn to make the best roast turkey with detailed step by step instructions. With a side of flavorful homemade gravy, it makes for the perfect additionto your holiday entertaining table.
Without a doubt, beautifully roasted turkey is the showstopper at every Thanksgiving celebration. And yes, there are dozens of roast turkey recipes out there. Again, roasting turkey is a time consuming process. So, here’s my step by step guide to making the best moist, juicy and flavorful turkey. But, with an Indian twist.
To roast the most flavorful turkey, you don’t need a culinary degree or high-tech kitchen gadgets. All you need is patience, your beautiful oven and of course, the best recipe.
The ultimate tandoori turkey recipe to make Thanksgiving dinner prep a breeze
First, brine the turkey. Basically, it’s a simple process of soaking the whole bird in a mixture of salt, spices and herbs. I highly recommend brining as it makes the turkey more flavorful and juicy. Just because we want to bite into flavorful slices.
Start with boiling vegetable stock, salt, sugar and few dried spices in a saucepan. Cool this mixture before you add it to a large pot. It’s very important that you use a very large pot or even a clean bucket depending on the size of the turkey. Place the turkey in the pot and pour in the salt mixture. Add plenty of water. Make sure turkey is fully submerged in water. I’ve also add a couple of rosemary sprigs for extra flavor.
Next, the actual roasting process involved in making this tandoori turkey. Turkey is marinated with my favorite homemade tandoori paste to create the Indian twist. I like to rub a little paste between the skin and flesh. I know that it’s time consuming, but trust me, it’s really worth the effort. It’s the best way to add more flavor. More flavor means extra deliciousness.
Once the turkey is covered in homemade tandoori paste, transfer it to the rack on the roasting rack. You’ll also need to add in some diced onions and carrots to the bottom of the pan. The idea is to catch all the juicy drippings from the turkey and use it in the homemade gravy. How delicious is that?
And finally, the lip-smacking, highly flavorful homemade gravy. A simple mixture of juices from the roasting pan, cumin seeds, bay leaves and chicken stock. I’ve also added a little cornflour to thicken the gravy. Simmer for a few minutes. And done.
Trust me, this gravy is totally delicious. And the perfect accompaniment to this tandoori turkey.
More Turkey Recipes
- Cajun Turkey | Video
- Leftover Turkey Curry | Video
- Turkey Fried Rice | Video
- Indian Spiced Turkey | Video
- Healthy Turkey Tacos
- Turkey Puffs
- Butterflied Roast Turkey
- Easy Thanksgiving Menu
****Click here for homemade tandoori paste recipe
Tandoori Turkey with Homemade Gravy
Ingredients
- 3 kg whole turkey
Brine turkey:
- 20 cups water
- 2 cups vegetable broth stock
- 1 and ½ cups salt
- 4 dried bay leaves
- 2 tablespoon whole black peppercorns
- 2 cinnamon sticks
- ½ cup brown sugar
- 1 bunch fresh rosemary
Roast turkey:
- Homemade Tandoori Paste
- Recipe link below this recipe
- 1 large lemon
Homemade gravy:
- 2 tablespoon butter
- 1 teaspoon cumin seeds
- 2 bay leaves
- 2 tablespoon corn flour
- 2 cups chicken stock broth
- Juice from the roasting pan
Instructions
Brine turkey:
- One day before roasting turkey, boil 2 cups stock, salt, bay leaves, peppercorns, cinnamon sticks and brown sugar in a saucepan over medium heat. Simmer, stirring, until salt is dissolved. Let cool for five minutes.
- Place turkey in a large pot or bucket. Add 20 cups water, salt mixture and rosemary. Make sure turkey is completely submerged in water. Add more water if needed. Cover and refrigerate for 24 hours, flipping turkey once.
Roast turkey:
- Preheat oven to 220 C or 450 F with rack on lower position. Remove turkey from brine 1 hour before roasting. Pat dry inside and out. Discard brine.
- Make homemade tandoori paste following the recipe instructions.
- Spread one-third of the paste between the skin and flesh, taking care not to rip. Rub the remaining paste on to the outside of the skin throughout the entire bird. Place one whole lemon in the turkey cavity.
- Place turkey on the rack of the roasting pan. Add diced onions and carrots to the bottom of the roasting pan.
- Place turkey in the preheated oven. Roast for one and ½ hours at 220 C or 450F. Reduce heat to 180 C or 350F. Roast for 30 minutes. Once cooked, remove turkey from the oven and place in a serving dish!
Homemade gravy:
- Place a large frying pan over medium-high heat. Add butter. Add cumin seeds and bay leaves. Allow to crackle. Add corn flour. Cook, stirring, for 2 minutes.
- Add juice from roasting pan along with the cooked vegetables. Add chicken stock (broth). Stir to combine. Bring to a boil. Simmer for about 20-30 minutes or until thickened with a pouring consistency.
- Strain mixture. Serve sliced turkey with homemade gravy.
Video
Nutrition
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Anna Joines says
I love spicy foods and I will be definitely making this on this thanksgiving. Love the color of this turkey and I can see it is roasted perfectly.
Mala says
We just made this recipe for an early Thanksgiving family dinner. It was phenomenal. The homemade tandoori paste is the real game changer- so flavorful and awesome. We brined 24 hours, then marinated 4 hours, then roasted in the oven. The only thing missing in the recipe is that it says to cook for 2.5 hours, but that doesn't factor in the turkey size. So I followed the package instructions for cooking time. My family said it was the best turkey they have ever had! Thank you for sharing!
SMITHA says
Hi Nisha
Can one use chicken instead of turkey.
Rose Mary George says
Yes 🙂
Ali says
How much of the pan juice do you use for the gravy? Thank you so much for sharing this amazing recipe.
Rose Mary George says
Approximately 1 cup. 🙂
Shalini says
Could you use a butterball instead of brine?
Rose Mary George says
Yes, you can 🙂
TP says
can you leave marinte overnight
alternate to brining?
Rose Mary George says
Yes, you can marinate overnight, but marination and brining do two different things. Brining locks in moisture while marination adds more flavor.
Jay Bassin says
Your recipe sounds excellent, and I'm looking forward to making it. Just one question, though: You call for a whole turkey of only 3 kg. That seems very small. I would have expected more like 5-6 kg? I'm not even confident I can find a 3 kg whole turkey in the store. Thanks.
Rose Mary George says
You can use any size turkey in this recipe. Just make sure there's enough tandoori paste to marinate the turkey and increase the cooking time.
MJ says
If I have a larger turkey (double the weight), should I also double the brine mixture?
Rose Mary George says
The turkey must be immersed in the brine