Tandoori Turkey




1/2 tsp saffron strands

1 tbsp boiling water

2 tbsp chopped garlic

1 tbsp fresh ginger, peeled and minced

2 tbsp freshly squeezed lemon juice

1 tsp chili powder

1-1/2 tsp paprika

2 tsp masala powder

1 tsp salt

3 tbsp clarified butter or ghee

2 lemons, wedged


Cut small slits in the turkey thighs to allow the spices to penetrate. Place the turkey in a non-reactive bowl or baking pan and refrigerate while preparing the marinade.

Steep the saffron in boiling water for 10 minutes. Then add garlic, ginger, lemon juice, chili powder, paprika, masala and salt; blend until smooth.

Season the turkey pieces with the spice mixture, covering all surfaces, especially the slits. Cover and marinate, under refrigeration, for at least two hours.

Roast the turkey on a rack at 350°F, basting periodically with clarified butter or ghee, until done, approximately 45-65 minutes.

Serve hot, garnished with lemon wedges and accompanied by rice and naan.

Nutrition Facts

Total Calories 440

Calories from Fat 250

Total Fat 27 g

% Daily Total Fat 42

Saturated Fat 11 g

% Daily Saturated Fat 55

Cholesterol 155 g

% Daily Cholesterol 52

Sodium 1570 mg

% Daily Sodium 65

Total Carbohydrates 4 g

% Daily Total Carbohydrates 1

Dietary Fiber 1 g

% Daily Dietary Fiber 4

Sugars 0 g

Protein 40 g

% Daily Protein 15

% Daily Vitamin C 10

% Daily Calcium 2

% Daily Iron 20