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Ghee Roast Turkey
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Ghee Roast
Turkey
: Fiery Indian Flavours for a Thanksgiving Feast

330 mins
Cooking Time
Intermediate
Difficulty
20
Ingredients
Non Veg
Diet
This Ghee Roast Turkey gives the classic Thanksgiving roast a fiery Indian makeover. The turkey is soaked in a tangy-spicy masala made with roasted chillies, tamarind, and warm ghee. The slow roasting locks in richness and brings out a deep aroma. It’s an indulgent, festive dish perfect for sharing around the holiday table.

Ingredients

UNITSIngredients
For Marination:
1 wholeTurkey
½ cupYoghurt
1 tspTurmeric powder
to tasteSalt
For Masala:
4-5Cloves
2 tbspWhole coriander seeds
2 tspBlack pepper
1 tsp Fennel seeds
2 tbspCumin seeds
1 tsp Fenugreek seeds
15–20Dry red chillies
1 noCinnamon stick
10-11Curry leaves
1-inch cubeGinger
8–10 podsGarlic
¼ cupTamarind (soaked in water)
½ cupGhee
2 noOnions, chopped
1 tspJaggery powder
to tasteSalt
for garnishCoriander leaves

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Follow
Directions

Description - Step 1

Marinate the Turkey

Clean and pat the whole turkey dry. Rub the inside and outside generously with yoghurt, turmeric, and salt. Make small slits in the thighs and breast to help the marinade penetrate. Cover and refrigerate overnight. The yoghurt tenderises the meat while turmeric adds earthy colour.

Description - Step 2

Prepare the Ghee Roast Masala

In a dry pan, roast cloves, coriander seeds, black pepper, fennel, 1 tbsp cumin, fenugreek seeds, dry red chillies, cinnamon, and curry leaves until aromatic. Cool slightly, then grind with ginger, garlic, soaked tamarind, and a splash of water to form a thick paste.

Description - Step 3

Prepare the Ghee Masala Base

In a saucepan, heat the ghee and sauté the remaining cumin and curry leaves. Add chopped onions and cook till golden. Stir in the ground masala paste and cook till the ghee separates and the aroma deepens. Stir in jaggery and salt. Let the paste cool slightly.

Description - Step 4

Season and Stuff the Turkey

Rub the masala all over the turkey, inside the cavity, and under the skin for deeper flavour. Tie the legs loosely with kitchen twine. Place a few spoonfuls of leftover masala and onion slices inside the cavity for moisture.

Description - Step 5

Roast the Turkey

Preheat the oven to 180°C (350°F). Now, place the turkey on a roasting rack over a tray. Baste generously with melted ghee and leftover masala. Roast for about 40 minutes per kg, basting every 30 minutes with ghee or pan drippings. The internal temperature should reach 165°F (74°C).

Description - Step 6

Rest and Finish

Once done, let the turkey rest, covered loosely with foil, for 20 minutes. This allows the juices to redistribute. Before serving, brush lightly with more warm ghee and garnish with coriander and crisp curry leaves.

Step 1
Marinate the Turkey
30 Minutes
Step 2
Prepare the Ghee Roast Masala
15 Minutes
Step 3
Prepare the Ghee Masala Base
10 Minutes
Step 4
Season and Stuff the Turkey
15 Minutes
Step 5
Roast the Turkey
4 Hours
Step 6
Rest and Finish
20 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Arrange the ghee-roasted turkey on a shallow serving plate.

... Read More

Pairing Instructions

pairing-instructions-image

Pair with parottas or rice for a hearty festive meal.

... Read More

Garnishing Instructions

garnishing-instructions-image

Sprinkle fresh coriander and crisp fried curry leaves before serving.

... Read More

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