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tandoori turkey

Tandoori Turkey with Homemade Gravy

This succulent and flavorful roast turkey marinated with homemade tandoori paste is a game changer. Why not try this Indian inspired recipe this holiday season?
5 from 64 votes
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Course: Turkey
Cuisine: Indian
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Author :Nish Kitchen
Servings 6

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 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

Serving: 1g | Calories: 96kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 5916mg | Fiber: 1g | Sugar: 13g