Tandoori Turkey

Tandoori Turkey

Tandoori turkey is a delicious twist on a Thanksgiving staple main dish resulting in a fusion of an American classic with an Indian twist that is keto friendly. Thanksgiving is a yearly tradition on the last Thursday of November to celebrate and give thanks. The traditional main dish is an oven roasted turkey. Marinating in a tandoori spiced yogurt overnight and roasting in an oven results in our new Thanksgiving favorite, tandoori turkey.

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Try some of the following tandoori recipes:

Tandoori Turkey Cooking Instructions

Prep Turkey and Marination

Defrost Turkey if frozen – Thaw time in refrigerator requires about 24 hours for every 5 pounds. Make sure to account for thaw time to marinate the turkey the night before. Then in a bowl add 1 cup tandoori masala, 1/4 cup chili powder, 1/4 cup fenugreek leaves, 1/4 cup ginger paste, 1/4 cup garlic paste, 1/4 cup lime juice, 3/4 cup yogurt, 1/4 cup olive oil and 2 tbsp salt. Mix well and set aside. Then take turkey and remove neck and giblets. Soak with 2 cups of vinegar. Then wash thoroughly with water. Then take the turkey and cut gashes throughout to allow for tandoori masala marinade to soak in. Rub the tandoori marinade set aside and rub into turkey. Keep extra marinade in bowl. Then refrigerate both overnight.

Baking Turkey

Preheat oven to 325°F. Then pour 1 cup chicken broth into roasting pan. Then place turkey on rack in roasting pan. Bake in oven at 325°F. Baking time is dependent on turkey weight. See notes. Then every 30 minutes brush on excess marinade with 1 tbsp of butter.

Notes

Thawing Turkey

  • Thaw in refrigerator (Recommended) –  Allow approximately 24 hours for every 5 pounds of turkey. A 15-pound bird will take about 3 days to thaw completely
  • Thaw in cold water – Allow approximately 30 minutes for every pound of turkey. A 15-pound bird will take about 7½ to 8 hours to thaw completely.  Keep turkey in original package.  Change water every 30 minutes.

Turkey Cook Times (click here for USDA recommendations) APPROXIMATE COOKING TIMES (325 °F oven temperature) 

  • 8 to 12 lbs. — 2 3/4 to 3
  • 12 to 14 lbs. — 3 to 3 3/4
  • 14 to 18 lbs. — 3 3/4 to 4 1/4
  • 18 to 20 lbs. — 4 1/4 to 4 1/2
  • 20 to 24 lbs. — 4 1/2 to 5

Tandoori Masala – I use Shan Tandoori masala powder.  You can use any brand of tandoori masala.  These are available at any Indian grocery store and sometimes at Indian/Asian section at major grocery retailers.

Tandoori Turkey

Tandoori Turkey

An Indian twist to the classic Thanksgiving Turkey made with a tandoori marinade and as a bonus is keto friendly.
5 from 1 vote
Prep Time: 30 minutes
Cook Time: 3 hours
Marination: 1 day
Course: Main Course
Cuisine: American, Indian
Keyword: fusion turkey, Indian turkey, keto, keto tandoori turkey, keto turkey, low carb tandoori turkey, tandoori turkey
Servings: 24
Calories: 303.2kcal
Net Carbs: 2.5g

Ingredients

Instructions

Prep Turkey and Marination

  • Defrost Turkey if frozen – Thaw time in refrigerator requires about 24 hours for every 5 pounds. Make sure to account for thaw time to marinate the turkey the night before.
  • Then in a bowl add 1 cup tandoori masala, 1/4 cup chili powder, 1/4 cup fenugreek leaves, 1/4 cup ginger paste, 1/4 cup garlic paste, 1/4 cup lime juice, 3/4 cup yogurt, 1/4 cup olive oil and 2 tbsp salt. Set aside.
    Tandoori Turkey - marinade
  • Then take turkey and remove neck and giblets. Soak with 2 cups of vinegar. Then wash thoroughly with water.
  • Then take the turkey and cut gashes throughout to allow for tandoori masala marinade to soak in.
    tandoori turkey - gash
  • Rub the tandoori marinade set aside and rub into turkey.
    tandoori turkey - marinade rub
  • Then refrigerate overnight.

Baking Turkey

  • Preheat oven to 325°F.
  • Then pour 1 cup chicken broth into roasting pan.
    tandoori turkey - broth
  • Then place turkey on rack in roasting pan.
    tandoori turkey - rack
  • Bake in oven at 325°F. Baking time is dependent on turkey weight. See notes. Every 30 minutes brush marinade with 1 tbsp of butter.
    tandoori turkey - brush

Notes

Thawing Turkey
  • Thaw in refrigerator (Recommended) –  Allow approximately 24 hours for every 5 pounds of turkey. A 15-pound bird will take about 3 days to thaw completely
  • Thaw in cold water – Allow approximately 30 minutes for every pound of turkey. A 15-pound bird will take about 7½ to 8 hours to thaw completely.  Keep turkey in original package.  Change water every 30 minutes.
Turkey Cook Times (click here for USDA recommendations) 
APPROXIMATE COOKING TIMES (325 °F oven temperature) 
  • 8 to 12 lbs. — 2 3/4 to 3
  • 12 to 14 lbs. — 3 to 3 3/4
  • 14 to 18 lbs. — 3 3/4 to 4 1/4
  • 18 to 20 lbs. — 4 1/4 to 4 1/2
  • 20 to 24 lbs. — 4 1/2 to 5
Tandoori Masala
  • I use Shan Tandoori masala powder.  You can use any brand of tandoori masala.  These are available at any Indian grocery store and sometimes at Indian/Asian section at major grocery retailers.

Nutrition

Serving: 0.5lbs | Calories: 303.2kcal | Carbohydrates: 4.1g | Protein: 36.4g | Fat: 14.6g | Saturated Fat: 4.1g | Polyunsaturated Fat: 0.1g | Cholesterol: 122mg | Sodium: 1907.7mg | Potassium: 493.5mg | Fiber: 1.6g | Sugar: 0.7g | Vitamin A: 887.6IU | Vitamin C: 1.6mg | Calcium: 74.7mg | Iron: 2.6mg | Net Carbs: 2.5g
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