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Tandoori & Biryani Roast Turkey

Bring an instant wow to your Christmas table with this Indian inspired roast turkey recipe. A perfect balance of aromatic spices and beautiful citrus that will transform your favourite holiday roast!

Serves

8-10

The star of the show

Gluten free
Shemins Tandoori Spice Blend
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Shemin's Tandoori

Shemin’s Tandoori Spice Blend is a bold, fragrant mix of spices with a warming heat and real depth of flavour. Earthy and aromatic, it brings a rich, authentic tandoori taste to meat and vegetables. Perfect for adding colour and flavour to everyday cooking.

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(14)

Ingredients

  • 6-8kg turkey
  • 2 tbsp sea salt
  • 1 medium red onion, chopped
  • 1 orange, cut into 8 segments
  • 2 celery stalks, chopped
  • 8 garlic cloves
  • turkey roasting bag

Marinade

How to make Tandoori & Biryani Roast Turkey

  1. Pat the turkey dry with paper towels. Rub inside and out with salt then stuff with red onion, orange segments, celery and garlic cloves. Transfer to the roasting bag.
  2. Mix all the marinade ingredients together in a bowl and pour the marinade into the roasting bag. Make sure all the turkey is covered in the marinade. Tie the bag and arrange the turkey, breast side down, in a large roasting tray. Refrigerate overnight.
  3. Before cooking, let the turkey stand in its bag at room temperature for about 1-2 hours. Turn breast side up and create steam holes in the bag if required by manufacturer’s instructions.
  4. Preheat the oven to 200°C. Roast the turkey for 30 minutes. Reduce the heat to 170°C and roast until a thermometer inserted into the thickest part of thigh (puncturing bag with the thermometer) registers 73.9°C (about 1.5 hours cooking time). Cut the top of the bag open, being careful of steam and juices, and pull back over the turkey. Continue to roast the turkey until the breast is deep brown but not burnt, and a thermometer inserted into the thigh area registers 73.9°C (another 15-30 minutes cooking time).
  5. Transfer to a platter and let it rest for at least 20 minutes before carving.
  6. Meanwhile, strain the juices into a large saucepan. Spoon the fat from the surface and simmer over a medium heat until the gravy is reduced. Season to taste.
  7. Carve the turkey and serve with the gravy. Merry Christmas!

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andrew ****@btinternet.com i have had your mild curry paste and cooked it with chicken, and its the best curry i have had. going to have mince with it next to…

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Always beautiful curry paste and always super helpful.

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Product is first class, have used since the days of James Martin Thank you

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We've been using Shemin's curry paste for a long time. It's so easy to use & make cooking Indian dishes simple to make at home.

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Great product and my cooking would not be same if I didn't have It. Thank you

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Always good 😊

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Super flavours - we are addicted! Particularly love the curry pastes and sauces. Mango chutney is so delicious.

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I have been using these curry pastes for a long time. They are so good, I'm never without them in my fridge or freezer

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I have been using Shemins Pastes for years. Effortless cooking with delicious results . Thank you x

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