Tandoori Baked Turkey | Big Green Egg - Episode 2114

plain yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt offers a thicker texture with fewer calories.

tandoori masala

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

Homemade blends can reduce sodium and cost.

cayenne pepper

🥗Healthier: smoked paprika

💰Cheaper: red chili powder

Smoked paprika adds flavor without the heat.

turkey

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable.

Start by using low fat yogurt, or whole milk yogurt or Greek yogurt.

Add fresh ginger to the yogurt.

Next, add roasted cumin, chili powder, turmeric powder, cumin powder, garam masala, hot chili powder (optional), red food coloring, and coriander powder to the yogurt mixture.

Mix all the ingredients together quickly.

Prepare the turkey by washing and cleaning it, then season with salt and pepper to taste.

Make cuts into the turkey legs, wings, and breasts.

Apply half of the marinade mixture to the turkey, ensuring it gets into the cuts.

Flip the turkey over and apply the remaining marinade, rubbing it in vigorously.

Cover the turkey and marinate overnight for best results.

The next day, grill the turkey using a convector on the Big Green Egg at 350°F until it reaches an internal temperature of 160°F.

Remove the convector and place the turkey over direct fire to char it and enhance the smoky flavor, cooking until it reaches 170°F.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens