Tandoori Thanksgiving Turkey

Tandoori Turkey Breasts and Legs

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


  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 basted 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.

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