Spatchcock Tikka Butter Turkey
Start the night before – this needs to marinate overnight or for minimum 6 hours.
13 lb (6kg) Turkey, fresh/thawed
Tikka Butter Marinade:
3 tbsp smoked paprika
2 tbsp red chili powder
1 tbsp turmeric
1 tbsp cumin
1 tbsp coriander powder
1 tbsp garam masala
2 tsp salt (adjust to taste)
1 tbsp minced garlic
1 tbsp ginger paste
3 tbsp lemon juice
¼ cup mayo
½ cup unsalted butter, softened
1️⃣ Spatchcock the turkey (remove backbone & flatten for even cooking).
2️⃣ Marinate the turkey overnight or at least 6 hours for deep flavor.
3️⃣ Place the turkey skin-side up on a wire rack over a roasting pan. Add 4 cups water + a quartered onion to the pan for moisture
5️⃣ Cover loosely with foil and roast for 2 hours at 375F
6️⃣ Remove foil, baste with drippings, and increase temp to 425°F, roast uncovered for 30-40 minutes until skin is golden
7️⃣ Temp check: Turkey is done when a meat thermometer inserted in the thickest part of the thigh reads 170F
8️⃣ Rest for 20 minutes before carving to lock in juices.
🍽️ Serving Ideas:
Pair this tikka-spiced turkey with:
✅ Garlic naan or parathas
✅ Basmati rice
✅ Roasted potatoes tossed in sumac + butter
Recipe courtesy of Fariha Ekra @LifeWithFarihaa
