Tandoori Turkey Recipe | Foodess
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Tandoori Turkey

A deliciously spiced twist on traditional turkey, this tandoori turkey has an especially scrumptious gravy. Perfect with mashed potatoes & roasted veggies.  
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Dinner
Cuisine: Indian
Keyword: Tandoori Turkey
Author: Jennifer Pallian BSc, RD


  • 1 cup plain full-fat yogurt
  • Juice of 1 lemon
  • 3 tbsp oil
  • 8 cloves garlic
  • 1 2- oz piece fresh ginger
  • 3 tbsp sweet not hot paprika
  • 2 tbsp kosher salt
  • 2 tsp ground cayenne
  • 2 tsp ground coriander
  • 2 tsp cumin
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 9 kg/20 lb fresh whole turkey (thawed, if using frozen)
  • Freshly-ground black pepper
  • 1 medium onion

For Gravy:

  • 1/3 cup all-purpose flour or more, as needed
  • 1 litre unsalted chicken broth cold or room temperature
  • 3 tbsp butter


  • Combine the first 12 ingredients in a food processor or blender and process until smooth.
  • Remove fresh turkey from bag. Remove neck from body cavity and giblets from neck cavity. Place turkey, breast side up, on a rack in a shallow (3" deep) roasting pan. Slather the yogurt-spice rub all over the turkey, sprinkle with black pepper, and let stand at room temperature for 1 hour. Chop the onion in half and place it in the cavity.
  • Preheat oven to 325ºF. Position turkey on centre oven rack and roast until meat thermometer reads 180°F (82°C) in the thigh, about 4 hours. About half-way through cooking time, tent the turkey with foil if the skin is getting dark. Transfer the turkey to a cutting board and allow it to rest for 20 minutes before carving.
  • Meanwhile, make the gravy. Place the roasting pan with all of the turkey bits and juices on the stove over medium heat. Place the flour in a bowl. Slowly drizzle one cup of the cold chicken broth into the flour, whisking constantly to make a smooth mixture without any lumps. Gradually whisk this flour mixture into the stove-top simmering juices, followed by the remaining broth and the butter. Allow the gravy to come to a boil then reduce the heat and simmer until thickened. Taste and add salt as needed. Strain into a serving bowl.