A toasted blend of more than a dozen spices are ground into a fresh tandoori blend, then mixed with yogurt, ginger, and garlic to create a marinade for our Indian-inspired Thanksgiving turkey. The turkey is stuffed with lemon, garlic, cilantro, and bay leaves for even more flavor, basted with tandoori ghee for a gorgeous exterior, and served with tandoori-spiced gravy and all of your favorite traditional tandoori side dishes!

Quick Info

⏱️ 1080 min • 🍽️ 12 servings • ⭐ 100%

Nutrition

628 cal • 34g protein • 32g carbs • 43g fat

Tags

[North American] • [Dinner] • [Fusion] • [Keto] • [High-Protein] • [High-Fiber] • [Meal] • [Dietary]

Ingredients

• 4 cinnamon sticks, broken into 1-inch pieces
• ¼ cup whole coriander seeds
• 3 tablespoons whole cumin seeds
• 3 whole mace blades or 1 tablespoon ground mace
• 1½ tablespoons whole fenugreek seeds
• 1 tablespoon whole black cardamom pods or green cardamom pods
• 1 tablespoon whole green cardamom pods
• 1 tablespoon whole black peppercorns
• 1 tablespoon whole cloves
• 3 tablespoons Kashmiri chile powder
• 1 tablespoon ground ginger
• 1 tablespoon garlic powder
• 2 teaspoons freshly grated nutmeg
• 32 ounces plain full-fat yogurt
• ¼ cup lemon juice
• ¼ cup kosher salt
• 1 tablespoon grated fresh ginger
• 1 tablespoon grated garlic
• 1 15-pound turkey, thawed
• 1½ cups ghee (clarified butter)
• 2 teaspoons kosher salt
• 2 lemons, quartered
• 1 head of garlic, halved crosswise
• 4–8 fresh bay leaves
• 1 4-inch piece of fresh ginger, sliced into ½-inch-thick rounds
• ½ bunch of fresh cilantro
• 3–5 cups chicken stock
• ¼ cup plus 2 tablespoons all-purpose flour
• 3 cups reserved turkey drippings, fat separated and discarded, warmed, or chicken stock
• Chopped fresh cilantro
• Quartered limes
• Traditional Tandoori side dishes, such as rice pulao, raita, aaan, kachumber, and/or aloo bhaji

Instructions Preview

1. ​​Make the tandoori spice blend: Set a med…
2. Set a mesh strainer over a medium bowl. On…
3. Add the Kashmiri chile powder, ground ging…

…and 13 more steps

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Recipe by: Tikeyah Whittle, Amanda Berrill • From: Tasty