Tandoori / Biryani Spiced Roast Turkey


  • 6-8kg turkey
  • 2 tbsp sea salt
  • 1 medium red onion, chopped
  • 1 orange, cut into 8 segments
  • 2 celery stalks, chopped
  • 8 garlic cloves
  • turkey roasting bag



  1. Pat the turkey dry with paper towels. Rub inside and out with salt then stuff with red onion, orange segments, celery and garlic cloves. Transfer to the roasting bag.
  2. Mix all the marinade ingredients together in a bowl and pour the marinade into the roasting bag. Make sure all the turkey is covered in the marinade. Tie the bag and arrange the turkey, breast side down, in a large roasting tray. Refrigerate overnight.
  3. Before cooking, let the turkey stand in its bag at room temperature for about 1-2 hours. Turn breast side up and create steam holes in the bag if required by manufacturer’s instructions.
  4. Preheat the oven to 200°C. Roast the turkey for 30 minutes. Reduce the heat to 170°C and roast until a thermometer inserted into the thickest part of thigh (puncturing bag with the thermometer) registers 73.9°C (about 1.5 hours cooking time). Cut the top of the bag open, being careful of steam and juices, and pull back over the turkey. Continue to roast the turkey until the breast is deep brown but not burnt, and a thermometer inserted into the thigh area registers 73.9°C (another 15-30 minutes cooking time).
  5. Transfer to a platter and let it rest for at least 20 minutes before carving.
  6. Meanwhile, strain the juices into a large saucepan. Spoon the fat from the surface and simmer over a medium heat until the gravy is reduced. Season to taste.
  7. Carve the turkey and serve with the gravy. Merry Christmas!
Serves 8-10

Products used in this recipe