This year I’ve been on a low amine turkey rampage. So much turkey that I never want to see turkey looking like it’s turkey ever again. I’ve already done a low amine Cajun turkey this year. So how about an Indian flavor? I love chicken tikka, so thought that a “turkey tikka” or “tandoori turkey” would be the way to go. I was right. It was phenomenal. It barely resembled the flavor of turkey anymore. All the turkey flavor had been converted to pure awesome instead. You’re going to love this recipe, and I doubt you’ll ever make a boring turkey ever again.
2 Tbsp cumin
2 Tbsp coriander
2 tsp cayenne
4 tsp salt
2 Tbsp garlic powder (or about 1 bulbs garlic, minced)
2 Tbsp ginger powder (or about 2″ fresh, grated)
2 Tbsp onion powder
1/2 C curry powder
1/4 C garam masala
2 tsp cinnamon
1 tsp clove
1/4 C sugar
1 1/2 C whole-fat plain yogurt
2 Tbsp safflower oil
2 small onions
1 turkey (mine was about 16-20 lbs)
4 C water
2 chicken bouillon cubes
For Spiced Gravy:
Drippings (once turkey is cooked)
1 C heavy whipping cream
2 Tbsp gluten-free flour (or regular flour, if this is not a concern)
3 Tbsp cold water
- If you have time to rub all the spices on in advance, season your tandoori turkey 2-24 hours ahead of time to let the Indian seasonings really soak in.
- Preheat oven to 400 degrees Fahrenheit.
- Cut onions into slices to use as an aromatic in the turkey.
- Combine all dry ingredients together in a large bowl and add yogurt and oil. Mix well.
- Slice turkey on both sides along the rib cage with a long knife, creating a pocket between the rib bones and the breast meat.
- Slather spice paste all over the outside of the turkey, inside the turkey, between the rib bones and breast meat, and underneath the skin. Use all of the spice mix.
- Stuff turkey with onion pieces and use a piece of foil to “close off” the turkey body cavity, so that the onions don’t fall out.
- In the roasting pan, the turkey should be breast-side down. Add water to the roasting pan, and bouillon cubes.
- Cover in foil.
- Bake at 400 degrees for 30 minutes, then reduce heat to 350.
- Bake at 350 for two hours. After the first hour, baste well every 20 minutes.
- Remove turkey from oven and allow to cool until less dangerous to handle. Flip turkey breast-side up.
- Reduce heat to 250 degrees, baste turkey, cover, and return to oven.
- Cook tandoori turkey for another 1 to 2 hours, basting every 20 minutes.
- Check temperature of turkey. It should be about 160 in the light meat.
- When turkey is done, remove from oven and move turkey to a large cookie sheet or cutting board to carve.
- Scoop drippings into a small pot and turn heat to medium.
- Mix flour and cold water until flour is dissolved. Stir in with drippings.
- Add heavy cream.
- Stir constantly until flour is cooked, or about 5 minutes.
- Serve with gravy. For lower amines, serve skinless.
Very Low Amine: cumin, coriander, salt, garlic powder, ginger powder, onion powder, onion, turkey (do not eat the skin), water, gluten-free flour
Low Amine: garam masala, curry powder (mustard-free curry powder), sugar, yogurt, safflower oil, heavy whipping cream
High Amine: cinnamon powder, clove powder
Very High Amine: cayenne, bouillon cubes
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- Cajun Burgers with Caramelized Onions (aminerecipes.com)
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- Low-Amine Teriyaki Tofu Cabbage Wraps (aminerecipes.com)
- Pumpkin Apple Dressing (aminerecipes.com)