Tandoori Turkey Crown

  • Serves: 6

    Ingredients

    • 2.5kg (5 lbs) turkey crown
    • 2 tsp salt (optional)
    • 2 tsp black pepper (optional)

    Marinade

    • 70ml (1/4 cup) melted ghee or soft butter, plus more for basting
    • 2 tsp ground cumin
    • 2 tsp ground coriander
    • 1 tbsp tandoori masala
    • 1 tsp garam masala
    • 1 tsp amchoor (dried mango powder)
    • 1 tbsp Kashmiri chilli powder (more or less to taste, or mild paprika)
    • 2 tbsp garlic and ginger paste
    • 1 tsp ground black pepper
    • 1 tsp salt
    • 2 tbsp lemon juice

  • Prep Time: 20 minutes

    Cook Time: 1 hour

    Method

    1. If time permits, rub a generous amount of salt and pepper into the skin of the turkey crown about 12 hours before preparing the marinade. Leave the turkey on a plate, uncovered in the fridge. The turkey will release some red juices. Pour that out and pat the turkey dry.
    2. In a mixing bowl, whisk all of the marinade ingredients together. It should be quite creamy. If not, add more soft butter or a few tablespoons of Greek yoghurt. Add yoghurt if you are marinating the turkey crown for longer than one hour.
    3. From the neck end of the turkey crown, carefully push your hand under the skin to detach it from the meat. Don’t push your hand all the way through and instead leave about an inch of connected skin so that all the marinade doesn’t go dripping into the coals when it’s in the Doori. Using a rubber spatula helps with this but be very careful not to rip the skin.
    4. Now start rubbing the marinade under the skin and on the bottom of the turkey crown. Also get it right into the holes on the sides where the wings were removed. If you want, you can also make shallow slashes into the meat.
    5. Fire up the Doori and wait until the temperature has reached 175°C/350°F. During cooking, if you find the Doori getting too hot, you can adjust the heat by removing or partially removing the lid at the top. Keep a steady heat, adjusting with the lid if necessary.
    6. Once your cooking heat is steady, take two skewers and criss-cross them through the turkey. You should try to weave them through and not just stick them straight through for security. Then place a potato at the end of each skewer to stop the turkey crown sliding down.
    7. Push all the hot coals to one side of the Doori and then lower the turkey crown in, with the skin facing the burning charcoal. Leave to roast for about 20 minutes but watch it carefully. When the skin looks like it is browning nicely, turn it so that the skin is facing away from the flames and continue cooking.
    8. If at any time you find that the Doori is getting too hot, don't worry! Simply take the whole turkey out and let it roast, breast side up on top of the Doori like a rotisserie. It will continue to cook and the smoky flavour is amazing.
    9. While the turkey is resting on top, you can take this opportunity to baste it all over with melted ghee or butter.
    10. Lower the turkey back into the Doori and continue cooking, maneuvering and moving as necessary until the internal heat reaches 74°C/165°F.
    11. Transfer the cooked turkey crown to a cutting board and allow to rest for 15 to 20 minutes before slicing. This tandoori turkey crown is delicious served with coriander and chilli chutney.