Masala Turkey is a Charaipotra tradition and it’s something we all look forward to every Thanksgiving. Sometimes the house is filled with cousins, friends, relatives, and sometimes it’s a small gathering of immediate family. One year, Sona made this for my family in California and it was a major hit. It’s super simple to make, and absolutely delicious. This year, Sona’s parents are leaving for India on Thanksgiving, so we did what anyone would do: we’re celebrating one week earlier.
Also check out the video underneath the recipe, taken on Kavya’s first taste of Thanksgiving Masala Turkey.
- 20 LB TURKEY
- 1 yogurt (16oz)
- 2 Sour Cream Containers (16oz each)
- Handful of green chillies
- 1 Tablespoon turmeric
- 2 Tablespoons minced garlic
- 2 Tablespoons minced ginger
- 3 Tablespoons dhania-jeera powder (coriander and cumin seeds)
- 3 Tablespoons Ajwain
- 2 Tablespoons Chaat masala
- 1 T Salt
- 4 Tablespoons Chilli powder (we tend to go a bit bonkers with this)
- Tenderize turkey
- In a large bowl, mix yogurt and sour cream. Set aside.
- Grind green chillis in grinder. Add garlic and ginger. Grind to a paste.
- Add to yogurt mixture. Add all of the spices.
- Marinate turkey. Leave in the fridge overnight (make sure you have extra marinade for basting)
- Place turkey and finger potatoes in a baking dish. Coat with more marinade.
- Roast in oven at 465 Fahrenheit for 30-45 minutes
- Reduce heat to 350 Fahrenheit. Roast for 3-4 hours.
- Remove the turkey from the oven and cover with foil. Let it rest for 20 minutes..
- Slice the turkey and serve.