Waitrose and Partners
Tandoori turkey crown

Tandoori roast turkey

This marinade has a base of yogurt, which tenderises the meat. Kashmiri chilli brings heat, black cardamom provides smokiness while cinnamon, cloves and cumin add warmth. For more Gymkhana recipes and inspiration, explore our collection of restaurant-quality dishes and bring the bold, authentic flavours of India to your own kitchen with ease.

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  • Serves4 - 6
  • CourseMain meal
  • Prepare5 mins
  • Cook1 hr 10 mins
  • Total time1 hr 15 mins
  • Plusovernight marinating

Ingredients

  • 2 x 190g jars Gymkhana Classic Tandoori Marinade
  • 1 lemon, juice
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 turkey crown (about 2kg)
  • 2 tbsp butter, melted

Method

  1. Mix the marinade, lemon juice and garlic and ginger pastes in a bowl, then season. Coat the turkey crown thoroughly with the mixture, cover and chill overnight.

  2. Preheat the oven to 220ºC/200ºC fan/gas 7. Put the turkey crown in a roasting tin, roast for 10 minutes until starting to brown, then reduce the heat to 200ºC/180ºC fan/gas 6 and cover loosely with foil. Roast for 45-50 minutes, basting every 15 minutes. Remove the foil, drizzle over the melted butter and roast for a final 10 minutes or until the turkey is cooked, the juices run clear and no pink meat remains. The skin should be slightly charred. Rest for 10-15 minutes before carving.

Nutritional

Typical values per serving for 6 when made using specific products in recipe

Energy

2,065kJ/ 492kcals

Fat

21g

Saturated Fat

8.4g

Carbohydrates

8.2g

Sugars

5.1g

Fibre

2.5g

Protein

66g

Salt

2.2g

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