10% off for all new customers! Use coupon code ‘firstorder’ Shop now

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
vg-tag

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.

  • star-icon
  • star-icon
  • star-icon
  • star-icon
  • star-icon
(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!

Loved by curry enthusiast globally

tik Verified curry lover

Always great

star-icon star-icon star-icon star-icon star-icon
tik Verified curry lover

I'm a long time customer and keep coming back for the great taste and convenience.

star-icon star-icon star-icon star-icon star-icon
tik Verified curry lover

you make Harry Potter look like someone who plays with Christmas crackers. What you send me and I just add to meat shames so many restaurants. Your spice blends raw…

star-icon star-icon star-icon star-icon star-icon
tik Verified curry lover

Great for BBQ's! My family loves BBQChicken Tikka with the Indian Paste

star-icon star-icon star-icon star-icon star-icon
tik Verified curry lover

Excellent

star-icon star-icon star-icon star-icon star-icon
tik Verified curry lover

Fabulous!!

star-icon star-icon star-icon star-icon star-icon
tik Verified curry lover

This is my 3rd or 4th order so that says everything! Wonderful products. Real ingredients making incredible flavours. The 'go to ' place for the real thing. Thank you team.…

star-icon star-icon star-icon star-icon star-icon
tik Verified curry lover

Love, love, love - your curry paste, ever since we saw you on James Martin many years ago. Thank you for helping us along the way to make delicious food…

star-icon star-icon star-icon star-icon star-icon
tik Verified curry lover

Easy to navigate website & fantastic products. Thank you

star-icon star-icon star-icon star-icon star-icon
tik Verified curry lover

WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

star-icon star-icon star-icon star-icon star-icon