Spicy Indian Flavored Turkey (Edit recipe)

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Last year, I decided to switch things up and make a spicy Thanksgiving turkey inspired by the bold Indian flavors in addition to a "regular" American style savory turkey. The spicy turkey ended up being the surprise hit of the whole holiday. 🔥 My family couldn’t get enough of it! Juicy, fragrant, and full of that irresistible kick, it was the kind of turkey that people talk about long after dinner is over. Best of all, in a couple of days, all the spicy turkey leftovers were all gobbled up. 😋

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Original Recipe

PREP TIME

8 hours

COOK TIME

3 hours

INGREDIENTS

17

Serves: 4-6

Ingredients

8 lb Turkey, Whole, (for larger pound turkey, double the marinating spices)
1 cup Yogurt, Plain, (1/2 - 1 cup)
1/2 cup Butter, Unsalted, 1 stick, divided, cut into small pieces

Marinating Spices

3 Tbsp Ginger Garlic Paste
1 tsp Garam Masala
3/4 tsp Kashmiri Chili Powder
2 tsp South Indian Hot Curry Powder - Anar Gourmet Foods
1/2 tsp Coriander, Ground
3/4 tsp Cumin, Ground
2 tsp Salt
1/8 tsp Cardamom, Ground

Turkey Cavity (see instructions)

1/4 Red Onion, quartered
3 cloves Garlic
1/4 Lemon
1 Tbsp Butter, Unsalted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine yogurt and marinating spices, and mix well until fully incorporated. Smell & taste the blend and adjust spices as necessary to suit your taste. (Note: With a bigger turkey or if you want a spicier turkey, double the amount of each spice listed for marinating turkey.)
Place thawed turkey in roasting pan and rub turkey marinade liberally on turkey and in cavity. Cover with clear plastic wrap and marinate overnight in fridge for best results.
After marinating turkey overnight, remove plastic wrap.
Combine all "turkey cavity" ingredients in a cheesecloth. Tie up into a bundle and place inside turkey cavity. (Not: for bigger turkey, no need to double ingredients in cheesecloth.)
Truss (tie) turkey wings and legs together with kitchen twine.
Add pats of butter on top turkey and between legs and wings areas. Measure butter added with your heart 🙂
Place lid on roasting pan, preheat oven and bake in oven according to cooking instructions on packaging label of turkey. Cover wing tips with aluminum foil to keep from burning.
Baste turkey as needed per cooking instructions on packaging label with accumulated juices in roasting pan to keep it juicy, especially for last couple of hours.
Serve with coconut rice or spicy Indian pulao rice and with a condiment of yogurt raita .

Notes

TIP: Add add ¼ -1/2 cup more yogurt to mellow down spices.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1561
Fat:	83 g
Carbohydrates:	4 g
Protein:	206 g
Cholesterol:	709 g
Sodium:	2114 mg
Fiber:	0 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated for total recipe.