Indian Spiced Turkey is the best recipe for anyone looking to spice up their Thanksgiving turkey game this year. Pun intended!
I can’t seem to get enough roast turkey this time of year, but some nights, it can become monotonous. With Thanksgiving around the corner, I wanted to come up with something for those of us who might not be in the mood for a traditional turkey. When I really want to serve something different and unique, I try to spice things up (literally) and head straight to my spice drawer for some inspiration.
This roasted turkey breast is marinated in greek yogurt with tons of spices native to India like cumin, cinnamon, turmeric and garam masala. I must say, it turned out super tasty! Instead of the traditional Cranberry Sauce I usually serve with my Thanksgiving turkey, I quickly cooked up an Apricot Apple Chutney which turned out to be the perfect sweet accompaniment to go along with this juicy turkey breast.
How to Make Indian Spiced Turkey
Marinate the Turkey: The KEY to this roast turkey breast is the marinade. It’s made with greek yogurt as the base which helps tenderize the meat and keeps it juicy and moist while it roasts. You’ll want to marinate in the spices for at least an hour at room temperature or you can marinate in the refrigerator overnight.
Roast the Turkey: After marinating, it’s time to roast! Start at 425 degrees F for the first 30 minutes and then lower the temperature to 325 degrees F and roast for an additional 50 minutes. The size of your turkey will affect the roasting time, so make sure the internal temperature reaches 160 degrees before you remove from the oven.
Make the Apricot Apple Chutney: While your turkey rests, make the Apricot Apple Chutney. The sweetness of this chutney compliments the turkey’s flavor so well and really takes this recipe to the next level.
I love this recipe too because it’s great to make for a smaller Thanksgiving gathering or to bring over for your Friendsgiving potlucks on your calendar. Roasting just a turkey breast is perfect when you’ve got 4-6 people to feed. Plus, it’s way less intimidating than roasting an entire turkey, and you don’t end up with an overwhelming amount of leftovers.
Sides for Indian Roast Turkey
Don’t forget to serve up some great sides with your roasted turkey breast. These are some of my favorites!
- Cinnamon Roast Butternut Squash
- Sweet Potatoes in Orange Cups
- Roasted Brussels Sprouts
- Yukon Gold Mashed Potatoes
- Orange Glazed Carrots
- Cornbread Cranberry Stuffing
If you’re bored with traditional Thanksgiving turkey, definitely give this Indian Spiced Turkey a try this year.
Indian Spiced Turkey
Indian Spiced Turkey:
- 1 cup Greek yogurt
- juice of 1 lime
- 3 cloves garlic chopped
- 2 tablespoons fresh ginger, peeled and grated about a 2 inch piece
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric powder
- 1/4 teaspoon cinnamon
- 2 teaspoons kosher salt
- 1 3-4 pound turkey breast boneless, skinless and tied
Apple Apricot Chutney:
- 1 apple cored, peeled and cubed
- 1/2 cup dried apricots preferably unsulphured
- 1/2 cup raisins
- 1 tablespoon lemon juice
- 1/2 cup water
- 1/2 teaspoon curry powder
- Place the first 9 ingredients in a gallon zipper bag and use your hand on the outside of the bag to thoroughly combine.
- Add the turkey breast to the bag and marinade for 1 hour at room temperature or refrigerated overnight.
- Preheat oven to 425 degrees.
- Place the turkey on a sheet pan or baking dish. Bake for 30 minutes and then reduce the oven temperature to 325 degrees.
- Bake for an additional 50 minutes or until an instant read thermometer in the thickest part of the breast registers 160 degrees.
- Remove turkey breast from the oven and allow to rest for 15 minutes.
- Slice and serve with Apple Apricot Chutney (instructions below).
Apricot Apple Chutney:
- Place all the ingredients in a small pot and cook over low to medium heat for 10 minutes
- Puree mixture in a food processor.
- Serve on top or on the side of turkey.