Halal Tandoori Turkey – Roasted Turkey Desi Style with Pasta

Every Eid I try to cook something special and make the day memorable by preparing a delicious meal. I had never tried turkey before. So I was ecstatic to learn that Mina Halal is now offering zabihah by hand, Grade A, whole halal turkey through large grocery retailers throughout Ontario.

Mina Halal Turkey

Turkey is a magnificent bird. It has ultra lean, high in flavor meat and is it large enough to easily feed a gathering of 8-12. Turkey is high in protein, low in calories and one of the leanest meats around. It’s also an excellent source of B12. Dark meat from the drumstick is also an excellent source of zinc and selenium. This Eid why dont you all try my recipe in your home and impress your loved ones. They will be happy to eat something new and feel special inshallah. And when there are leftovers, you can use the meat in a multitude of ways, from soup and sandwiches, to pizza and pasta, to burgers and beyond.

I wanted to make an desi version of roasted turkey. And what better roasting technique than making a tandoori roasted bird. I served the tandoori turkey along with pasta and vegetables which I made using the broth after roasting the bird. The result was a spicy lip-smacking turkey that we all thoroughly enjoyed.

Halal Tandoori Turkey – Roasted Turkey Desi Style with Pasta


Halal Turkey – fresh or frozen (if frozen thaw according to instructions)
Baby Bokchoy
Carrots – chopped horizpntally into 1/2 inch pieces
Broccoli florets
Baby radish
Baby potatoes with skin (red and white)
To Marinate:
Olive oil – 3 tbsp
Hung Yogurt – 1 cup
Red chilli powder – 4 tsp
Salt – 4 tsp
Juice of one large lemon
Turmeric powder – 1/2 tsp
Roasted Cumin Seed powder – 1 tsp
Roasted Coriander seed powder – 1 1/4 tsp
Garam masala powder – 1 tsp
Black pepper powder – 1/2 tsp
Cilantro and Mint leaves – finely chopped, 1/2 cup, tightly packed


1. In a bowl, add all the ingredients for the marinade and mix well to form a paste.
2. Preheat oven to 440° F. Rinse inside and outside of turkey; pat dry with paper towels. Rub the marinate mixture all over the turkey, inside and out. Transfer to a large mixing bowl, cover with cling wrap and let marinate in the refrigerator overnight.

marinated Turkey on a bed of fresh vegetables

3. The next day, atleast 5-6 hours before serving, begin the preparation of roasted turkey. Take the turkey out of the refrigerator. In a large roasting pan, place aluminium foil to cover it. Place the vegetables in the roasting pan so that they cover the entire base of the pan. Season them with salt and pepper. Tuck wings under turkey, tie the legs together with kitchen twine, and place it in the roasting pan over the vegetables.

roasted turkey

4. Roast turkey, uncovered for 15-20 minutes until you get a nice browned color on the turkey. Then lower the heat to 325° F, and cover the turkey with aluminium foil. Roast for a furthur 3 1/2 to 4 hours, until thermometer inserted into the thickest part of the thigh registers 165 degrees. The turkey will be cooked to perfection and so soft that the meat will literally fall off the bone.

vegetables nicely done in the delicious broth

5. Transfer the turkey to a platter. Let cool for 30 minutes until you make the pasta.
6. Place a strainer over a bowl. Transfer the vegetables along with the pan juices into the strainer.

turkey meat

the base for the pasta made with broth and pasta sauce

vegetables in the strainer over a bowl

pasta served along with vegetables and roasted turkey meat

For Pasta: (Serves: 4)
7. Add 350 ml pasta sauce (I choose Garden Select) and the collected pan juices to a saucepan and let it come to a boil. Taste and add salt pepper to suit your taste. Mix and add 500 gms fusilli pasta to the saucepan and enough warm water to cover the pasta. Cover the pan and cook on medium heat. Keep stirring every few minutes. After about 10-15 minutes, lower the heat to simmer and cook covered while stirring occasionally until the pasta is done. Add more water if needed to cook the pasta. While you are cooking the pasta, debone the turkey and transfer the meat into a serving platter. Once the pasta is done, add the vegetables from the strainer to the pasta and gently mix. Serve the pasta along with turkey meat. Enjoy!

I still have a ton of leftover turkey meat mashallah. I will be posting something delicious with the leftover turkey meat in a few days inshallah.

Tip: you can store cooked leftover turkey meat once it has cooled down to room temperature in freezer bags in the freezer indefinitely. To use thaw in the refrigerator.


15 thoughts on “Halal Tandoori Turkey – Roasted Turkey Desi Style with Pasta

  1. Salaam alaikum, Did u remove the skin before rubbing the marinade over the turkey ?
    Would u recommend doing so ?

    Yas, no I did not. But you can if you want to.

  2. I bought this turkey a week ago from Freshco. I was so excited to make this recipe. I made it today for dinner and it turned out amazing! Your recipe was so easy to follow! Thanks for posting!

  3. Dear Mona,

    I apologize (I just read through your comments policy and realized that I need your permission before linking to your blog. I will be removing the link until I get your permission. I would really appreciate if I could spread the word about your wonderful blog :). Also, please let me know if you can also help me out by including my new blog in your Good Reads section (it would be much appreciated)! I always love your posts and have learned a lot over the past couple of years by using your recipes :). Thanks so much for inspiring me to start my own blog!

    My blog: curiouscookery.weebly.com

    Thanks so much,

    Noor, feel free to link to my blog.

  4. Asalaamualaikum Mona! You have inspired me so much that I have actually started my own blog. My attempt is to provide some basic knowledge regarding healthy eating and physical activity while still maintaining our Hyderabadi tradition! I am not sure what it will evolve into but I hope that you can help me out by listing my blog in your good reads =)! I would really appreciate it and someday I hope I can have half as many followers as you do!

    I hope you don’t mind but I have added your blog link on my blog!

    Blog: http://www.curiouscookery.weebly.com

    Noor, well done! I will definitely check your blog out inshallah.

  5. How many does a reg mina halal turkey serve and do we need to brine it? Also, how do i ensure it doesn’t have a smell after?

    Advice pls

    BRother Mohammad,the Mina Halal young turkey serves upto 10-12 people easily. There is no need to brine it, marinating it overnight will be enough. I used spices for the turkey and it did not have any bad smell.

  6. Mashallah Mona, you nailed it. It looks perfectly done and the Tandoori style is bringing water to my tongue!! Enjoy the leftover for the next few weeks. haha. I am going to preserve mine until Eid Day!

    Going to post my recipe tmrw morning Inshallah

  7. Desi style turkey sounds really interesting. I’m a bit hesitant about trying turkey at home since I have heard that the meat dries out really quickly but after seeing your post I think I should definitely give it a try whenever I find the time.

  8. Looks very yummy.
    Can you tell me the time to cook chicken using the same method.

    Nusrat, for a whole chicken a total of approx 2 hours should be enough, cook it at 375° F uncovered for the first 30 minutes until you get a nice brown color on the chicken, then cover and cook at 325° F for the remaining 1 1/2 hour.

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