top of page

Tandoori Turkey with Spicy Cranberry Mango Sauce

Happy Thanksgiving to you all!!! I'm so thankful for amazing family and friends.

This year I made Turkey for the first time and decided to add an Indian kick to this classic meal. So here I am with a deliciously spiced twist on traditional Turkey. It’s Desi style Tandoori Turkey roasted to perfection. It tastes perfect with Spicy Cranberry Mango Sauce.


  • 10-12 lb Whole turkey (thawed, if using frozen)

  • 1 cup Yogurt

  • 2 tbsp oil

  • 2 tsp Ginger Garlic paste

  • 2tbsp Red chill powder

  • Salt as needed

  • 1tsp Cumin powder

  • 1tsp Coriander powder

  • 1/2 tbsp Red chili flakes

  • 1tsp Cayenne powder

  • 1/2tsp Dried rosemary

  • 1/2tsp Dried thyme

  • 1tsp Ground Black pepper

  • Juice of 1 lemon

For Spicy Cranberry Mango Sauce

  • 1 cup Cranberries frozen

  • 1 cup Mango chunks frozen

  • 1 cup water

  • 1/2 tsp Salt

  • 1/2 cup Honey

  • 1 tbsp Vinegar

  • 1 tsp Cayenne pepper

  • 1/4 tsp Ground black pepper


  • Pat dry Turkey with paper towels. Transfer it to a large tray.

  • Take a mixing bowl, add yogurt, oil, ginger garlic paste, red chili powder, salt, cumin powder, coriander powder, red chili flakes, cayenne powder, dried rosemary. Dried thyme, ground black pepper and lemon juice. Mix well into a paste.

  • Carefully slide your fingers between the skin and the breast meat of the turkey. Spread the marinate all over the turkey breast inside this pocket and also outside of the turkey.

  • Tuck the wings behind the back of the turkey.

  • Using Kitchen twine, tie the legs together at their ends.

  • Place the Turkey, breast side up in a roasting pan. Let it sit in the fridge for at least an hour or leave it in there overnight.

  • Preheat oven to 400F and reduce the temperature to 325F.

  • Place the turkey on center oven rack and roast for about 3 1/2 hours or until the thermometer reads 180F.

  • Then transfer it to a platter and let it rest for 20 minutes before carving.

For Spicy Cranberry Mango Sauce

  • In a small pan, add Cranberries, mango, water, salt, honey, vinegar, cayenne pepper and black pepper powder.

  • Let it cook on medium heat for 5-8 minutes or until Cranberries are soft.

  • Lower the flame and mash them slightly.

  • Stir and simmer for 5 minutes until the sauce thickens.

  • Serve Tandoori Turkey with Cranberry Mango Sauce.

817 views0 comments

Recent Posts

See All


bottom of page