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United States, Americas · Thanksgiving Roast Turkey with Herb Butter and Pan Gravy

Tandoori-Spiced Roast Turkey Thighs with Cranberry-Mint Chutney (Indian × American)

Turkey thighs marinated in spiced yogurt and roasted until charred at the edges, served with a sweet-tart cranberry, ginger and mint chutney: Thanksgiving with an Indian accent.

ServingsServes 2
Total cooking time1 h 25 min
Marinating+ 2 h
DifficultyMedium
About servingsCook the turkey to at least 74 °C in the thickest part next to the bone; thigh meat is most tender at 80 °C. Keep it in the fridge while it marinates and throw away any leftover marinade.

Method

  1. Cut 3 deep slashes down to the bone in each piece of turkey so the marinade gets in. Rub with most of the salt and half the lemon juice. In a bowl mix the yogurt with the grated garlic, most of the grated ginger, the garam masala, Kashmiri chilli, turmeric and half the oil, then coat the turkey all over, working it into the cuts. Cover and refrigerate for at least , or up to overnight.

    Add in this stepBone-in, skin-on turkey thighs (or drumsticks) 700 gSalt 1⅛ tspLemon juice 1 tbspPlain whole-milk yogurt 120 gGarlic cloves 3Fresh ginger 11 gGaram masala 1½ tspKashmiri chilli powder 1 tspGround turmeric ¼ tspVegetable oil ¾ tbsp

  2. Preheat the oven to 200 °C for . Line a tray with foil and set a wire rack on it; the rack lets hot air reach the underside so the turkey roasts rather than stews. Take the turkey out of the fridge and wipe off thick blobs of marinade, which would burn.

    oven

  3. Place the turkey skin side up on the rack over the 20×30 cm tray and drizzle with the rest of the oil. Roast in the oven for , until the edges are charred in spots and a thermometer next to the bone reads at least 74 °C (80 °C makes thigh meat even more tender). If it darkens too fast, cover loosely with foil.

    Add in this stepVegetable oil ¾ tbsp

    oven

  4. While it roasts, make the chutney: toast the cumin seeds in a dry 16 cm pan over medium heat for about 30 seconds, until fragrant. Add the cranberries, sugar, the rest of the ginger, the rest of the lemon juice and the rest of the salt and cook for , stirring, until most berries burst and it turns jammy (add a splash of water only if it looks dry). Off the heat, stir in most of the mint and let it cool; it thickens as it cools.

    Add in this stepCumin seeds ½ tspCranberries, fresh or frozen 100 gSugar 1½ tbspFresh ginger 4.5 gLemon juice 1 tbspSalt ⅛ tspFresh mint, chopped 1.4 tbsp

    medium heat

  5. Rest the turkey under loose foil for , then scatter over the remaining mint. Serve with the cranberry chutney, warm naan or rice and thinly sliced red onion.

    Add in this stepFresh mint, chopped 0.6 tbsp

Cook's tip

Kashmiri chilli gives a deep red colour with gentle heat; if you use hot chilli powder, use half. Greek yogurt clings even better, but plain whole-milk yogurt works fine. The chutney keeps 1 week in the fridge and is great in sandwiches with leftover turkey.

Cooking it at camp

Marinate the turkey at home in a sealed bag and carry it in a well-iced cooler. At camp, cook it on a covered grill over indirect heat at about 200 °C, turning once, until 74 °C next to the bone, then finish for a minute or two directly over the coals to char. Make the chutney at home; it travels well.