Indian-spiced marinated turkey with two chutneys

The marinade and chutneys all benefit from being prepared ahead, giving the spicy flavours time to get to know each other. Both chutneys can be made up to a week ahead; the mango one is inspired by a Dan Lepard recipe. Start a day ahead to marinate the turkey, then all you need to do on the day is pop it in the oven. And if you really want to get ahead, cook it the day before and serve it at room temperature.

You'll need

8 garlic cloves, coarsely chopped 30 gm ginger, finely grated 1½ tbsp tomato purée ½ tbsp grated turmeric 2 long red chillies, seeds removed (optional), coarsely chopped 2 tsp ground cumin 2 tsp garam masala 2 tsp ground coriander 140 gm (½ cup) Greek-style yoghurt Finely grated rind and juice of 2 limes, plus 1 lime halved, and extra wedges, to serve 1 turkey (about 4.5kg) 50 gm (about ½ bunch) coriander 60 gm softened butter Thinly sliced cucumber, coriander, Greek-style yoghurt and steamed rice (optional), to serve   Tomato and tamarind chutney 3 long red chillies 2 vine-ripened tomatoes 1 tbsp seedless tamarind pulp 4 garlic cloves, finely chopped 10 gm piece of ginger, finely grated 2 red shallots, finely chopped 3 tbsp grated dark palm sugar Juice of 1 lime   Mango chutney 150 ml apple cider vinegar 1 salad onion, finely chopped 1 garlic clove, finely crushed 1 tsp cumin seeds 1 tsp brown mustard seeds ½ tsp chilli flakes 2 large mangoes, peeled, coarsely chopped 75 gm caster sugar


  • 01
  • For tomato and tamarind chutney, grill chillies and tomatoes on a barbecue or in a char-grill pan over medium heat until charred all over (8-10 minutes). Place in a bowl, cover with plastic wrap and leave to steam for 30 minutes. Peel chillies and tomatoes, and remove seeds, then process in a small food processor with remaining ingredients until smooth, season to taste and cool. Refrigerate in an airtight container until required. This chutney can be made a week ahead.
  • 02
  • For mango chutney, simmer vinegar, onion, garlic, spices and ½ tsp salt in a small saucepan, stirring occasionally, until vinegar is almost evaporated (3-4 minutes). Add mango, cook until starting to soften, then add sugar and simmer, stirring often, until mango is tender (5-6 minutes). Season to taste, cool, then refrigerate in an airtight container. This chutney can be made a week ahead.
  • 03
  • Process garlic, ginger, tomato purée, turmeric and chilli in a small food processor to a smooth paste. Add spices, yoghurt, lime rind and juice, process to combine and season to taste. Spread paste over turkey, cover with plastic wrap and refrigerate overnight for flavours to develop.
  • 04
  • Preheat oven to 180C and bring turkey to room temperature. Stuff cavity with lime halves and coriander, dot turkey with butter, place in a roasting pan and roast uncovered for 30 minutes. Cover with foil and roast, basting occasionally, for 1 hour. Remove foil and roast until skin is golden and internal temperature reads 70C on a meat thermometer (30-45 minutes). Loosely cover with foil and rest for at least 30 minutes.
  • 05
  • Serve turkey hot with chutneys, lime wedges, cucumber, coriander, yoghurt and steamed rice.

At A Glance

  • Serves 8 - 10 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 - 10 people

Drink Suggestion

Fresh, spicy young grenache.

Featured in

Dec 2016

You might also like...

Spring recipes


Indian-style prawn, turmeric and okra curry

Winter's 20 most popular recipes


Spiced mango chutney

Quick Chettinad chicken masala


English spinach with cumin seeds

Egg hoppers with green sambol and coconut gravy


Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

Mela Indian's lamb seekh kebabs


conversion tool