Jump to the Desi Roast Turkey with Lahori Chargha Masala Recipe
“Mama are we really really having a feast today?!” exclaimed my 4 year old when she saw this big gorgeous bird on the table. My 8 year old ran out and followed suit with an enthusiastic “woohoo Thanksgiving!” Since we are all friends here I will freely admit that this didn’t exactly happen on Thanksgiving since I am sharing this recipe with you a few days before! It did however give me a serious pause and I began to wonder why it is that although Canada Day, Christmas, Easter, Halloween, etc have so naturally become part of our lives we had yet to adopt the tradition of a Thanksgiving dinner. We value family and spending together, we teach our kids to express gratitude for blessings big and small. Yet, yet…
And you know what I think? I actually think it comes down to the Turkey. I think it is the idea of putting together this meal that is so daunting. Eid parties we have done and seen done our whole lives, we know the tips and tricks. But this mama would not have ventured forth on this new culinary adventure had it not been for the support of her amazing SIL (Hey Renae!).
There is something about a Turkey and about our preconceptions regarding Thanksgiving meals with their cranberries sauces and stuffings that we struggle to wrap our heads around. So let’s take a breath shall we?
Imagine something utterly delicious, like the flavours of a Lahori Chargha, a moist delicious chargha, with those pungent spices and the bonus of crispy charred flavour laden skin. There is the familiar lachha paratha, that spicy green chutney, perhaps a drizzle of your favourite tamarind sauce thrown on. Some rice on the side, a little salad, and the satisfying fizz of your soda of choice. Now that is an experience we can all get behind, right?
Here is some good news. It is so entirely doable. So, this Canadian Turkey Month, get over the nerves and just make this Desi Roast Turkey.
What do you need to do? Three simple steps. 1.) Brine the turkey in a sugar-salt mix to amp up it’s natural flavours, 2.) Marinade for 24 hours and 3.) Roast for about 2.5. Big bonus? Turkeys are big (and reasonably priced) which makes it a frugal main that you won’t have to make twenty of to feed your large immediate family. Even bigger bonus? When you look at that impressive bird and take your first bite of it’s juicy dark meat you will feel like the Boss of Thanksgiving. Bring on the Feasts friends, bring them on.
Still not sure? Keep reading below the recipe for more Turkey tips and tricks, I found them so very useful and so will you!
Desi Roast Turkey with Lahori Chargha Masala and Green Chutney
Ingredients
- 12-14 lb Canadian Turkey
To Brine the Turkey:
- ¾ cup kosher salt
- ¾ cup brown sugar
- Enough water to completely submerge the turkey
For the Turkey Marinade:
- 150 g chargha masala
- ½ cup lemon juice
- 4 tbsp ginger
- 4 tbsp garlic
- 6 tbsp butter softened
Chutney:
- ½ cup + 1 cup yoghurt
- ¼ cup mint leaves
- ¼ cup cilantro leaves
- ½ clove garlic
- ¾ tsp red chilli powder
- ½ tsp cumin seed powder
- 5 green chillies
- Salt
Instructions
To Brine the Turkey
- Two days before roasting the turkey place the turkey in a large pot or container big enough to submerge it. Ensure that the giblets have been removed and the cavity is clean.
- Warm a cup full of water and mix the brown sugar and salt into it. Add enough water to cover the turkey. Cover and set aside for 12-24 hours
Marinade:
- Take the brined turkey out of the fridge, drain the brine and pat the Turkey dry.
- Place the turkey in a dish – you can use the roaster you will roast it in as well.
- Whisk the marinade ingredients except the butter in a bowl. Reserve the squeezed lemons for later.
- Stir in your softened butter
- Now with clean hands (or gloves) lift the skin at the bottom of the turkey breast, it will separate from the breast meat. Stuff about ⅕ of your marinade mixture into each breast half.
- Shmear the rest over the back, legs, and wings of the turkey. If using butter it may not go on like a smooth even paste but that's fine!
- Spread any remaining marinade on top of the turkey breasts
- Stuff the cavity with the juiced lemons.
- Leave uncovered in the fridge.
To Roast:
- The day you are going to roast the turkey pull it out of the fridge a few hours before roasting to bring it to room temperature
- Preheat the oven to 450F, place the oven tray on the last rack.
- Roast the Turkey till the top is a gorgeous brown colour, some of the masala will look charred and that is delicious. This will take about 30 minutes
- Drop the temperature to 350 F, tent the turkey with foil and roast until a meat thermometer inserted in the thigh reads 170 degrees F, this took me another 1 hour and 50 minutes over and above the initial bake time.
- Let the turkey meat rest for at least 20 minutes before carving.
- Serve with the green chutney, parathas, and a simple sabzi pulao.
Green Chutney:
- Blitz half a cup of yogurt, mint leaves, cilantro leaves, the salt, red chilli powder, green chillies, and garlic in a food processor till smooth. Pour into a bowl and whisk in an additional cup of yogurt.
Notes
- You can sub any neutral oil for the butter in the marinade recipe, it will give you a smoother paste. However I do suggest basting with a little melted butter then right at the end for optimal flavour!
Ready to become a Desi Roast Turkey boss, but need a little more info?
It's okay, I get it! Below are three links that will make you feel like a Turkey expert before you even put that Turkey in the oven!
- Here you can learn more about the health benefits of this delicious protein.
- Here is a host of tips and tricks for roasting a whole bird
- And finally, a Thanksgiving guide, with a ton of planning suggestions!
So what do you think? Are you ready to #TryTurkeyToday?
My Halal foodies if you’re wondering where to buy halal turkeys then your butchers are happy to order them in for you, and grocery store chains like Freshco and Superstore are carrying them as well! Go and get yours so that you can start cooking a Desi Roast Turkey too!
Disclaimer: This post is #sponsored and part of the Canadian Turkey #TryTurkeyToday campaign. The opinions and love of masala-licious turkey are entirely my own.
If you want another desi friendly Turkey main then here's an easy Turkey Biryani that we love!
Aalya G says
Wow Sarah! This post makes me want to rethink Turkey entirely..! the golden crust on yours is just mouth watering. I may need to do this on Thanksgiving! Do you think it would work for just turkey breast? (my household is a bit smaller than yours..)
sarahjmir@gmail.com says
Thank you so much! And I really don't see why not!!
Jayeeta says
Wow....drooling over it......
sarahjmir@gmail.com says
Thank you so much Jayeeta!
Eraj says
Wow! That was Ambitious Sarah!! Looks like it payed off big time though 💪
Your turkey posts really make me want to try - baby steps though, I think I will try turkey biryani first 😀
sarahjmir@gmail.com says
Thanks Eraj! It totally did! I was most pleased and the kids also ate it happily which was awesome!
Humaira says
This Turkey recipe was soo delicious. I tried it with a whole chicken and roasted and it was a hit at my dawat!!! Thank you!!
sarahjmir@gmail.com says
Thank you so so much for sharing this with me! SO happy 🙂
Ss says
I've had this pinned for so long. What brand masala did you use for the lahori charga masala?
sarahjmir@gmail.com says
Hi Sana! Am happy to hear that! I used Shaan brand Chargha Masala 🙂
maria says
You recipe is good but it ruined my thanksgiving as it almost burnt following your temperature settings. Your enitre recipe refers to temperature settings in Centigrade when it shoud all be in farhenheit ..Turkey should be cooked to an internal temperature of 170 deg F not 170 Centigrade
sarahjmir@gmail.com says
I am SO very very sorry! You are absolutely 100% correct that I had C there not F and that was 100% my mistake, I recently switched what I use for recipes and clearly made a mistake on the rewrite for this one. I fixed the error and am very grateful that you took the time to share your feedback.
Soni says
Do you think this recipe will come out good if the turkey is fried?
We got a turkey fryer for Thanksgiving a few years ago, wanted to try a desi version of turkey and came across your recipe.
Any thoughts on how I may need to change to adapt to frying the turkey?
Sarah Mir says
ooooh i am not sure! I haven't ever tried to fry a turkey, my concern would be around some of the masala burning off but I do think there's enough where you should still be good!
Roma Albert says
Do you take order for turkey
Sarah Mir says
unfortunately not 🙂
Ammara Malik says
I just made turkey today using this recipe!! I must say it was great!! There was so much flavor in it and it was juicy!! Thank you!! My kids were so happy!!! You made my day!
Sarah Mir says
I am SO SO HAPPY to hear that! Happy Belated Thanksgiving!
Nagman Iqbal says
Do you remove the skin?
Sarah Mir says
I don't - turkey is naturally such a dry meat and you need the skin to lock moisture in