Here it is! Tandoori turkey is a recipe that’s been two years in the making. So many people have contacted me requesting a Pakistani-style turkey recipe for their South Asian Thanksgiving celebration, commonly called ‘Indian Thanksgiving.’ After lots of trial and error, here is the final thoroughly tested recipe to make your holiday cooking a breeze. If you’re more of a classic turkey person, check out my best Thanksgiving turkey recipe. If you’re looking for an entree other than turkey, try my roast leg of goat recipe (this can also be made with a leg of lamb). Add spicy cranberry chutney, roasted kabocha squash, pumpkin halwa, or bread pudding recipe with praline sauce for the perfect menu.
Why you’ll love this tandoori turkey recipe
Bold flavor—This turkey is anything but bland! The three-part marinating process, which starts with an injection, ensures that your holiday roast will be packed with flavor. Unique entree - Looking for an out-of-the-box recipe for the holidays? This tandoori turkey is calling your name. The leftovers—There are endless possibilities when it comes to repurposing leftovers. Use my butter chicken recipe to make the sauce, and add chopped pieces of leftover tandoori turkey for a delicious curry. You can also make raisin pine nut pulao, some chicken patties, or a leftover turkey recipe (for naan).
Ingredients for the injection
Vinegar & Lemon - White distilled vinegar and fresh lemon juice add flavor and act as a tenderizer. Chicken broth - Make sure to use unsalted chicken broth. This will help make your turkey juicier. Red chili powder—Red chili powder helps add flavor to the entire turkey, not just the surface. Salt—Turkey meat is slightly sweet in flavor, and to pair well with the tandoori spice blend in the marinade, I like to add some salt to my injection.
Ingredients for the tandoori turkey marinade
Turkey - I usually use a butterball bone-in turkey breast as no one in the family eats the legs, but you can also use a whole turkey for this recipe. This tandoori turkey recipe is based on a 10 lb turkey breast. Download the free cooking chart at the end of this post to help you plan how much to cook for your holiday table. Garlic paste - For best results, I suggest using homemade garlic paste. It is free of preservatives, which results in a more potent aroma and flavor. Ground ginger - Similarly, freshly peeled ginger, ground to a paste, yields the best results. Cooking oil—Turkey needs a lot of fat to be succulent and juicy. I like to use a neutral cooking oil as the base for my marinade. Spices—This tandoori turkey recipe uses a spice blend that adds bold flavor without being too spicy, using traditional Pakistani spices. Butter - This is essential for crispy skin and a nicely browned turkey. It also helps prevent the spices from burning. Baking powder - The secret ingredient, baking powder, draws excess moisture onto the surface. As this evaporates, the skin turns crispy. I always add it to my Air-fryer chicken wings for the same reason.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Try this recipe with chicken - This injection, followed by a marinade, also tastes delicious on chicken. I use this injection process in my Pakistani-style steamed roast chicken recipe. Make it spicier - I’ve used Kashmiri chilies for this recipe. If you want more of a kick, use red chili powder. You can also make a green chili paste with serrano peppers and add them to the marinade.
How to cook tandoori turkey
Injecting the turkey
First step - Mix the injection ingredients in a bowl, whisking well so the spices don’t clump. Inject 2 ounces at a time by placing the injection at a 45-degree angle in the fleshiest part of the turkey. Second step - Massage residual liquid into the skin, cover, and refrigerate for 3-4 hours.
Preparing the marinade
First step - Mix the wet ingredients, oil, garlic, and ginger to create the marinade base. Second step - Add the beetroot powder, salt, and Kashmiri chilies and stir until well incorporated. Third step - Mix the cumin and coriander powder, garam masala, and amchur powder. Fourth step - You should have a dense, thick mixture by the end.
pre-cook prep for the tandoori turkey
First step - Massage the marinade into the surface of the turkey and the cavity. Refrigerate overnight. Second step - Set the oven to 325 degrees Fahrenheit and prepare the vegetables to stuff the turkey. I use a mixture of celery, carrots, green onions, green pepper, cilantro, and halved lemons. Melt the butter and mix in the baking powder. Third step - The butter mixture will start foaming, so pour it over the marinated turkey immediately and massage well onto the entire surface. Fourth step - Pour any residual marinade onto the surface of the turkey and scatter any remaining vegetables around the roast.
Cooking the tandoori turkey
First step - Place the turkey breast in the oven and cook uninterrupted for 1 hour. Second step - After that, check on it every 30 minutes and use a brush to baste it with the drippings. Third step - After two hours, use a meat thermometer to check the internal temperature. Continue to cook until you get a reading of 160 degrees. Fourth step - Once the tandoori turkey is done, remove it from the oven and cover it with foil for 30 minutes. This will allow the juices to redistribute before you carve it.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
