Tandoori turkey breast

Ingredients

• 5 lbbone-in turkey breast5 to 6 lb (2.3 to 2.7 kg), fully thawed, skin pulled off
• 2lemons1 juiced (about 3 tbsp), 1 cut into wedges to serve
• 1 tbspkosher saltDiamond Crystal; use 2 tsp if it's Morton
• 2 tbspKashmiri chili powdermild and bright red; or 1½ tbsp sweet paprika plus ½ tsp cayenne
• 340 gplain whole-milk yogurt1½ cups; thick Greek yogurt, or regular yogurt drained in a sieve for 30 minutes
• 2 tbspfresh gingerfinely grated
• 8 clovesgarlicfinely grated
• 1 tbspgaram masala
• 2 tspground cumin
• 2 tspground coriander
• 0.5 tspground turmeric
• 1 tbspkasuri methi (optional)dried fenugreek leaves, crushed between your palms
• 3 tbspneutral oil
• 2 tbspgheemelted, for basting
• 1red onion (optional)sliced into thin rings, to serve
• 1 handfulfresh cilantro (optional)chopped, to serve
• 1 tspchaat masala (optional)to sprinkle over at the table

Steps

1. 1
   

   Prep: Make sure the breast is fully thawed (in the fridge, about 1 day for every 4 to 5 lb; never on the counter). Pull off the skin so the marinade can reach the meat, and pat it very dry. With a sharp knife, cut deep slashes about ½ inch (1 cm) deep and 1 inch (2.5 cm) apart across both sides of the breast. Wash your hands and anything the raw turkey touched.

   💡 Don't rinse the turkey: it spreads germs around the sink and doesn't make it cleaner.

2. 2
   

   First marinade: rub the lemon juice, half the salt and 1 tbsp of the chili powder all over the turkey and into the slashes. Set it in a dish and refrigerate for 30 minutes.

   ⏱ 30 min

   💡 Salt and acid first, yogurt second: the first rub seasons deep into the cuts.

3. 3
   

   Second marinade: in a bowl, stir together the yogurt, ginger, garlic, the rest of the chili powder, the garam masala, cumin, coriander, turmeric, kasuri methi, oil and the rest of the salt. It should be thick, not runny. Taste a little now, before it touches the raw turkey, and adjust.

4. 4
   

   Spread the yogurt marinade thickly over the turkey, pushing it into the slashes. Cover and refrigerate for at least 6 hours, or up to 24. Wash your hands and throw away any marinade that's left in the bowl.

   ⏱ 360 min

   💡 Overnight gives the most flavour and the most tender meat.

5. 5
   

   Heat the oven to 400°F (200°C) with a rack in the middle. Line a roasting pan with foil and set a rack in it. Lift the turkey out of its dish, let the thinnest drips fall back, and set it meaty side up on the rack. Throw away the marinade left in the dish.

6. 6
   

   Roast for 20 minutes, then turn the oven down to 350°F (175°C) and roast 1 to 1¼ hours more. Halfway through, brush the turkey with the melted ghee. If the high points char too fast, lay a loose sheet of foil over them.

   ⏱ 100 min

   💡 Dark, charred spots are the point of tandoori; only cover if they turn black.

7. 7
   

   Check with an instant-read thermometer in the thickest part of the breast, not touching the bone: it must read at least 165°F (74°C). If not, roast 10 minutes more and check again. For extra char, broil for 2 to 3 minutes at the end, watching closely.

   ⏱ 10 min

   💡 The thermometer is the reliable check; the colour of the coating tells you nothing about the inside.

8. 8
   

   Move the turkey to a board, cover loosely with foil and rest for 15 minutes. Cut each side of the breast away from the bone in one piece, then slice it across the grain.

   ⏱ 15 min
9. 9
   

   Serve on a platter with the onion rings, lemon wedges and cilantro, with a sprinkle of chaat masala if you like. Refrigerate leftovers within 2 hours and reheat them to 165°F (74°C).

   💡 Leftovers are great tucked into warm naan with the onions and a spoonful of yogurt.

Make it easier

Dietary versions

Swaps checked for this recipe. In the app, Jude makes them for you once he knows your diet and allergies.

Milk allergy

Instead of plain whole-milk yogurt: plain unsweetened coconut yogurt, drained or plain unsweetened soy yogurt, drainedDrain it in a sieve first so it clings. The crust is a little softer and the coconut version tastes faintly sweet. Swap the ghee too.

Instead of ghee: neutral oil

Dairy-free

Instead of plain whole-milk yogurt: plain unsweetened coconut yogurt, drained or plain unsweetened soy yogurt, drainedDrain it in a sieve first so it clings. The crust is a little softer and the coconut version tastes faintly sweet. Swap the ghee too.

Instead of ghee: neutral oil

Checked against

• FDA: Safe Food Handling (safe minimum internal temperatures, 2-hour rule)
• Swasthi's Recipes: Tandoori chicken (two-stage marinade, Kashmiri chili, kasuri methi)
• Cup of Yum: Tandoori turkey breast