Tandoori Turkey and Masala Gravy 2.0

Name: Tandoori Turkey and Masala Gravy 2.0
Cook time: PT3 HoursM
Yield: Feeds 4 serving(s)

3 Hours

Feeds 4

Introducing Tandoori Turkey and Masala Gravy 2.0 – a bold twist on a festive classic. This version infuses rich, aromatic spices with succulent turkey, bringing layers of flavour to every bite. Get ready to impress with a blend of traditional and contemporary tastes that will leave everyone asking for more!

Dry Brine:

Large handful of sea salt

1 tbsp brown sugar

Tandoori Butter:

1 tbsp yogurt

4 tsp chili powder

½ tsp turmeric

2 tsp ground cumin

2 tsp ground coriander

1 tsp methi / dried fenugreek (optional)

10 cloves garlic

6 cm knob of ginger

½ white onion

10–12 finger chilies

150 g butter

To Cook the Turkey:

4 large white onions

1 bulb garlic, peeled

200ml water

Gravy:

1 tbsp butter

2 tbsp flour

2 tbsp gravy granules (e.g., Bisto Best Chicken Gravy)

Step 1: Dry brine the turkey

In a bowl, combine the sea salt and brown sugar until well mixed.

Step 2

Use a spoon to gently separate the skin from the flesh, then add a pinch of salt into the gap.

Step 3

Rub the mixture evenly over the turkey, making sure to get under the skin. Apply thoroughly but avoid creating a thick layer of salt, as you may not need to use the entire mixture.

Step 4

Set the turkey on a wire rack, cover it loosely with cling film, and refrigerate for 24 hours to 3 days to dry brine.

Step 5: On the day of cooking

For the tandoori butter, blend the onion, garlic, ginger, chilies, and yogurt into a smooth paste. Add the chili powder, turmeric, cumin, coriander, methi (if using), and butter. Blend again until well combined - no need to add salt as the turkey is already salted.

Step 6

Using kitchen scissors, remove the turkey’s backbone. Then flip the turkey over and press firmly on the breast to slightly flatten it.

Step 7

Spread the tandoori butter generously under the skin and over the top of the turkey. Allow the turkey to come to room temp or allow to marinate until you're ready to cool.

Step 8: Roast the Turkey

Preheat the oven. Halve the onions and place them in a large roasting tray with the peeled garlic, turkey spine, and neck. Pour 200 ml of water into the tray.

Step 9

Lay the turkey on top. Cover the tray tightly with foil. Roast at 180°C based on the turkey’s weight: ○ 3 kg: 25 minutes ○ 4 kg: 30 minutes ○ 5 kg: 60 minutes ○ 6 kg: 1 hour 15 minutes

Step 10

Take off the foil, raise the oven temperature to 200°C, and continue roasting for 15–30 minutes, or until the skin is golden and the thickest part of the meat reaches 70°C on a thermometer.

Step 11

Take the turkey out of the oven, transfer it to a tray, and cover it with foil and clean tea towels. Let it rest for at least 30 minutes.

Step 12: Make the Masala Gravy

Melt the butter in a saucepan, then whisk in the flour until smooth. Cook for 2 minutes.

Step 13

Pour the cooking juices from the roasting tray into the saucepan and whisk well. Add the gravy granules and half of the roasted onions, blending until smooth. Bring to a gentle simmer, adjusting the thickness with water if necessary, and season to taste.

Step 14: Serve

Carve the turkey and serve with the remaining roasted onions and masala gravy. For an added touch, garnish with any leftover tarka from the roast potatoes.