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Tandoori Thanksgiving Turkey

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.  


  • 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 


  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.
Tandoori turkey breastTandoori turkey legTandoori turkey leg

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