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Gluten free

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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£3.75

Gluten free Dairy free

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Medium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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£6.50

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

2 x 500ml tub natural yoghurt
5 tbsp ground ginger
4 tbsp ground garlic
2 tbsp Shemin’s Tandoori Spice Blend
2 tbsp Shemin’s Biryani / Pilau Spice Blend
2 tsp chilli powder or to taste (optional)
Juice of 4-5 limes or to taste

How to make Tandoori & Biryani Roast Turkey

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.
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.
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.
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).
Transfer to a platter and let it rest for at least 20 minutes before carving.
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.
Carve the turkey and serve with the gravy. Merry Christmas!

Loved by curry enthusiast globally

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After so many years the quality of your products remains true. Thank you team Shemins!

Verified curry lover

Many thanks as always, going to try out your new Tikka paste, after all these years it will be interesting to taste the difference Cheers, Syd Roberts

Verified curry lover

Have used fora few years now. Love it. Looking forward to trying the tikka curry paste

Verified curry lover

Great service and products thanks

Verified curry lover

Brilliant fantastic selection of everything

Tandoori & Biryani Roast Turkey

Serves

The star of the show

Shemin's Tandoori

(14)

(66)

Medium

Shemin’s Indian Curry Paste

Ingredients

How to make Tandoori & Biryani Roast Turkey

Pair it with

(14)

(8)

Loved by curry enthusiast globally

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Get a free recipe ebook

Tandoori & Biryani Roast Turkey

Serves

The star of the show

Shemin's Tandoori

(14)

(66)

Medium

Shemin’s Indian Curry Paste

Ingredients

How to make Tandoori & Biryani Roast Turkey

Pair it with

(14)

Shemin's Tandoori

(8)

Shemin's Biryani / Pilau

Join Shemin’s RECIPE Club

Get a free recipe ebook

Loved by curry enthusiast globally

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover

Verified curry lover