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Gurinder Chadha's tandoori turkey with spicy gravy

Time Active work time: 20 minutes Total preparation time: 3 1/2 hours plus 8 hours marinating
Yields Serves 8
Gurinder Chadha’s tandoori turkey with spicy gravy
1

Make gashes diagonally across grain of turkey flesh. Rub with lemon juice and salt and set aside.

2

Place yogurt in large bowl and whisk in oil, ginger-garlic paste, ground chile, paprika, coriander, mustard, pepper, garam masala and salt to taste. Coat turkey generously with yogurt mixture, making sure all parts are coated. Marinate overnight in refrigerator.

3

Stuff turkey as desired. Place in roasting pan and cover loosely with foil. Roast at 325 degrees until meat thermometer inserted in thigh registers 140 degrees, 3 hours. Remove foil, brush with butter and roast uncovered until thermometer reaches 165 degrees, about 20 minutes.

4

Remove to platter and serve hot, garnished with onions and lemon wedges. (Make gravy, if desired, using roasting juices, adding ground red chile to taste.)

Chadha prefers a sage-onion-sausage stuffing to which she adds lots of finely chopped serrano chiles, but you can use any favorite stuffing. Make the ginger-paste by pureeing chopped garlic and ginger root. Look for the spice mixture garam masala at Indian markets.

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