Recipe: Indian Masala Roast Turkey

Recipe provided by Neff.


Whole Turkey/Turkey crown


4 tbsp Ginger, garlic paste

4 tbsp cumin and coriander powder

2 tsp turmeric

2 tsp garam masala

2 tsp tandoori masala

Seeds from 5 cardamom pods, crushed

1 tsp dried fenugreek leaves

3 tbsp Greek yoghurt

2 fresh lemons

Salt and pepper

Squeeze of runny honey

Olive oil

For lining the tray

Cinnamon stick & bay leaf

2 medium white onions

Stuffing: (optional)

50/50 lamb mince and turkey mince


Ajwain seeds

Fresh coriander

Coriander and cumin powder


Garlic and chaat crispy roast potatoes

Maris piper potatoes, cut in quarters



Chaat masala

Salt and pepper

Olive oil and butter

Coconut brussel sprout thoran

Brussels sprouts, shredded


Curry leaves

Mustard seeds


Grated ginger

Desiccated coconut


1. In a large baking tray place chunky slices of onion in the middle. The turkey will rest on here. Add the cinnamon stick and bay leaf to the tray.

2. Mix all the marinade ingredients together, place turkey on top of onions and pour over the marinade reserving about a third of the mixture for the gravy. Leave to marinade for at least 6 hours or overnight.

3. Mix together all the stuffing ingredients, then either place under the skin or make stuffing balls for around the turkey to decorate.

4. Pre-heat oven and cook turkey covered in foil according to its weight.

5. Once cooked, leave to rest for at least 30 minutes before carving with a damp tea towel.

Garlic and chaat crispy roast potatoes

1. In a baking tray put olive oil, butter with rosemary sprigs and garlic cloves (skin on). Put in the oven for 10-12 minutes to infuse the oil with flavour.

2. Par boil the potatoes for 8 mins. Drain and shake off excess water. Add the potatoes to the oil carefully, ensuring they’re not too cramped. Season with lots of salt and pepper. Cook for an hour, shaking halfway through cooking and ensuring they are golden brown.

3. Once cooked, sprinkle over chaat masala.

Honey and cumin Roasted Carrots and Parsnips

Cut carrots and parsnips into long wedges, making sure they are even. Coat them in runny honey, salt, pepper, olive oil, cumin seeds and the juice of one clementine. Roast for 45 minutes.

Coconut brussel sprout thoran

In a pan with coconut oil, s tir fry some mustard seeds with onion and ginger.Add the sprouts, desiccated coconut, turmeric, salt and lemon. Cook for 5 minutes and garnish with coriander.

Cranberry and mango chutney

1. Simmer cranberry sauce with Geeta’s mango chutney for an Indian spiced addition.

Green beans with flaked almonds

1. Steam beans, season with salt, pepper and almond flak es.

2. Yorkshire puddings and pigs in blanket to decorate.

Makhani gravy

1. Put the juices from the turkey and the onions in a pan with fr esh tomatoes and the reserved marinade. Simmer for 20 mins. Blitz with hand blender until smooth, add water if necessary and finish with cream and butter.

2. Serve the turkey with a sprinkle of coriander, squeeze of lemon with the trimmings, chutneys and gravy.