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

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


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.


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.


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.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.