For something different this year, this Indian-spiced turkey is crazy flavorful and juicy. The yogurt marinade helps to seal in the moisture. Say goodbye to your dry turkey days! This combination of spices will have your guests begging for the recipe. 🍗
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Juicy, Indian-Spiced Turkey
Servings: 8 people
Ingredients
Turkey
- 12 lb organic turkey
- 0.25 cup kosher salt for brining
- 4 green cardamom pods, toasted
- 1 tbsp cumin seeds, toasted
- 1 whole orange sliced in half
- 4 garlic cloves
Butter mixture
- 0.5 stick butter at room temperature
- 0.25 tsp ground cumin
- 0.25 tsp ground cardamom
- 0.25 tsp tandoori masala
- 1 clove garlic, grated
Marinade
- cup full fat yogurt
- cup coconut milk
- 0.25 cup ginger, grated
- 4 cloves garlic, grated
- 0.25 cup fresh lime juice
- 1 orange, zested
- tbsp tandoori masala spice
- tbsp garam masala spice
Gravy
- tbsp butter
- tbsp flour
- 0.5 cup chicken stock
- pan drippings
- kosher salt and freshly cracked black pepper
A turkey roasting bag
Instructions
- To brine the turkey, place on a sheet pan lined with parchment paper and pat dry with paper towels. Sprinkle the kosher salt inside and outside of turkey. Let sit uncovered in the fridge for 3 hrs.
- Take out of fridge and rub the salt off the turkey with a paper towel. Make sure to rub off the salt or the gravy will end up being too salty.
- With your fingers, gently loosen the skin of the turkey breast. Take the softened herb butter mixture and with your hand, stuff half the mixture on one side of the turkey and then the other.
- Place the cumin, cardamom seeds, garlic and orange into the cavity of the turkey. Tie the turkey legs together with string.
- Put the turkey in the roasting bag. Pour the marinade over the turkey. Smear it all over. Close bag and let marinate overnight in fridge.
- Preheat oven to 350 Take turkey out of fridge and let stand for an hr.
- Place turkey in oven and roast for 1 ½ hrs. Check the temperature with thermometer.
- Cut top of roasting bag, being careful of the steam. Raise temp. to 400 and let the skin brown for ½ hr.
- Check the temperature again. It should be 165 when the thermometer is inserted into the thigh. If not, roast until it reaches the desired temperature.
- Let sit for at least 20 minutes.
- For the gravy, you could simply strain the pan drippings and use those natural juices. If you want to take it to the next level, make a roux by melting the butter and incorporating the flour until you get a smooth paste. Deglaze with pan drippings. Add chicken stock and season with salt and pepper. Simmer the gravy until it becomes thick enough to coat a spoon. There you go!
- Carve your turkey and serve with homemade gravy. 🙂