Tandoori Style Wild Turkey
This tandoori style wild turkey is made on the grill rather than in the tandoor, after marinating in a delicious spicy yogurt sauce!
Serve in a wrap, or alongside cumin rice and katchumber salad like I did here.
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
- Ready in1 hour + 24 hour marinade
- Yield4 servings
Ingredients
For the Turkey Marinade
- 1 large wild turkey breast
- 1 cup plain yogurt
- 1 lemon, juiced
- 4 cloves garlic, minced
- 1 big thumb ginger, peeled and minced
- 2 teaspoons Kashmiri chili powder (or hot paprika)
- 1 teaspoon kosher salt
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
For the Cumin Rice
- 1 cup basmati rice
- 1 teaspoon kosher salt
- 4 cups water
- 2 tablespoons ghee or butter
- 2 teaspoons whole cumin seeds
- 1 green chili, sliced
For the Kachumber Salad
- 1 large tomato, chopped
- 1/2 cucumber, chopped
- 1/2 red onion, chopped
- 1/2 teaspoon kosher salt
- 1/2 lemon, juiced
Preparation
Day before:
Take the turkey breast and cut it into four equal pieces.
Cover with plastic wrap or a kitchen towel and gently pound with a mallet or rolling pin.
You’re not looking to flatten these into schnitzel, but just to tenderize and flatten enough that all pieces are around the same thickness.
Mix the rest of the marinade ingredients in a bowl, add the turkey pieces and toss to coat.
Put in the refrigerator overnight.
Day of:
Rinse the rice under cold running water until mostly clear.
Add the rinsed rice to a large pot and cover with the 4 cups of water. Add the salt.
Bring to a boil, then reduce to a strong simmer. Simmer for 10 minutes, or until rice is tender, then drain and set back over warm burner to steam a bit.
In a small saucepan over medium high heat, melt the ghee, then add the cumin seeds and chilies. Sizzle for 1 minute, then stir the seasoned butter into the rice.
Meanwhile, preheat a grill (charcoal or gas).
Add the turkey breast (discarding the leftover marinade) to the grill over medium low heat. Grill, flipping several times, until the temperature reads 160°F. Let rest for 10 minutes.
Mix together the salad ingredients while the turkey is resting.
To serve, slice turkey and transfer to plates with rice and salad. Enjoy!
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