This is the third turkey recipe we tried this past Thanksgiving holiday. This one comes from our Tandoori Chicken Tikka recipe and includes a lemon-garlic butter baste similar to our other turkey recipe.  

Ingredients:

• 1 turkey breast (bone-in and skin-on) and 2 legs/drumsticks
• 1/2 packet of Shan Tandoori Masala
• 1/2 packet of Shan Chicken Tikka
• 3 tablespoons of ghee or any cooking oil
• 1 cup plain yogurt
• Juice from 3 lemons
• 1 tablespoon Garlic Ginger paste (optional; use if you really like the flavor of garlic and ginger)

For Lemon-Garlic Baste

• Juice from 1 lemon
• 1 stick (8 tablespoons) of unsalted butter
• 3 cloves garlic, minced
• 1/2 tspn black pepper 
• 1/2 tspn Morton’s Kosher salt 

Directions:

1. Whisk together Shan masalas, ghee/oil, yogurt, lemon juice (from 3 lemons), and garlic ginger paste (if using). 
2. Marinade turkey with the mixture for at least 2 hours, preferably overnight.
3. Remove turkey from fridge.
4. Prep grill/smoker. Set up for indirect cooking at about 325-350 degrees Fahrenheit with wood chunks (preferably post oak) for smoking
5. Place turkey in grill/smoker. 
6. Prepare the baste: melt butter in saucepan over low-medium heat and add garlic, salt, and pepper. Remove the pan from heat, and mix in juice from lemon.
7. Once the turkey gets to about 140 degrees (around 45-60 minutes), use a basting brush to baste the turkey with the lemon-garlic butter mix. Repeat one or two more times (around the time internal temperature reaches 150 degrees and 155 degrees).
8. Remove turkey from grill/smoker once internal temperature reaches 160-165 degrees Fahrenheit
9. Slice turkey breast and serve.