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Garam Masala Roasted Turkey

  • Writer: Ayush Mishra
    Ayush Mishra
  • Dec 13, 2023
  • 2 min read

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Ingredients:

For the Turkey:

  • 1 whole turkey (12-14 pounds), thawed if frozen

  • 4 tablespoons unsalted butter, at room temperature

  • Salt and freshly ground black pepper, to taste

For the Garam Masala Rub:

  • 3 tablespoons Authentic Garam Masala from Punjab

  • 1 tablespoon ground turmeric

  • 1 tablespoon ground cumin

  • 1 tablespoon garlic powder

  • 1 tablespoon paprika (optional for added color and a slight smoky flavor)

  • 2 tablespoons olive oil or melted butter

  • 1 tablespoon brown sugar (optional for a caramelized crust)

For the Aromatics (to stuff inside the turkey):

  • 1 onion, quartered

  • 1 head garlic, halved

  • 1 lemon, halved

  • A bunch of fresh cilantro or parsley

  • 1 cinnamon stick (optional)

For the Basting Liquid:

  • 1/2 cup chicken or turkey broth

  • 1/2 cup white wine (optional)

  • Remaining olive oil or melted butter from the rub mixture

Instructions:

  1. Prepare the Turkey: Remove giblets and neck from turkey cavities and save for gravy if desired. Pat the outside and inside of the turkey dry with paper towels.

  2. Season the Turkey: Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of herbs, quartered onion, halved lemon, and garlic.

  3. Prepare the Garam Masala Rub: In a bowl, mix the garam masala, turmeric, cumin, garlic powder, paprika, olive oil or melted butter, and brown sugar until it forms a paste.

  4. Apply the Rub: Rub the garam masala mixture all over the outside of the turkey, under the skin, and inside the cavity. Tie the legs together with string and tuck the wing tips under the body of the turkey.

  5. Preheat the Oven: Preheat your oven to 350°F (175°C).

  6. Roast the Turkey: Place the turkey in a large roasting pan. Mix the chicken broth and white wine (if using) and pour it into the bottom of the pan. Cover the turkey loosely with aluminum foil.

  7. Cooking Time: Roast the turkey, basting all over every 30 minutes with the liquids from the bottom of the pan. About 2/3 through the cooking time, remove the foil to allow the skin to brown.

  8. Check for Doneness: The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

  9. Rest Before Carving: Transfer the turkey to a cutting board and cover with aluminum foil; let rest for at least 20 minutes before carving. This allows the juices to

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