TANDOORI TURKEY

Category

Umami, Spicy

Form

Tender, Juicy

Function

Centerpiece

TANDOORI TURKEY

TANDOORI TURKEY

Difficulty: Easy
Yield

1

kg
Prep

10

mins
Marinate

24

hrs
Cook

24.5

hrs

Equipment

  • Sous Vide
  • Grill
  • Cast Iron Skillet

Slow-cooked until juicy and finished over open fire, this turkey balances gentle heat with deep smoke and caramelized spice. The sous vide keeps the texture impossibly tender while the ghee baste layers warmth and richness against the char. It’s a true centerpiece, both bold and balanced.

Ingredients

  • 1 kg turkey breast or crown, skinless

  • 1/2 cup Greek yogurt

  • 1 tbsp ginger, grated

  • 1 tbsp garlic, grated

  • 1 tsp garam masala

  • 2 tsp Kashmiri chili powder

  • 1/4 tsp black pepper

  • 1 1/2 tsp coriander powder

  • 1/2 tsp cumin powder

  • 2 tsp kosher salt

  • 1/4 tsp turmeric

  • 1 tsp dried fenugreek leaves

  • 1 tbsp lemon juice

  • 2 tbsp neutral oil

  • 4 tbsp ghee

  • 4 tsp Kashmiri chili powder, divided

Method

  • In a large bowl, whisk together yogurt, ginger, garlic, garam masala, chili powder, salt, turmeric, fenugreek, pepper, coriander, cumin, oil and lemon juice until smooth.
  • Pat turkey dry and coat thoroughly with the marinade. Place in a sous vide vacuum seal bag or heavy-duty ziploc and refrigerate 24 hours.
  • Sous vide at 131°F (55°C) for 24 hours.
  • Remove from the bag, sprinkle with 2 tsp kashmiri chili powder and rest 15 minutes before searing.
  • Over an open applewood fire, heat a cast iron pan until searing hot. Add ghee, 2 tsp chili powder and turkey. Sear the turkey until charred, spooning the hot chili ghee over the meat as you go.

Timelapse Video

Notes