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Tandoori Turkey with Cucumber Mint Raita

Recipe developed for Jennie-O Foodservice by Food Network Personality Simon Majumdar.

Serves: 4


  • Peel the ginger, scraping with the edge of a spoon. Chop roughly.
  • Peel and chop the garlic.
  • In a blender, puree the ginger, garlic and salt with a little water until it becomes a fine paste. (I often make a batch of this and freeze it to use when needed.)
  • Finely mince the green chilies.
  • Add the ginger/garlic paste and the chilies and massage well into the meat. (You may want to use gloves for this to stop your hands from staining and to protect your skin from the heat of the chiles.)
  • Add the saffron water, lemon juice and zest, and massage well into the meat.
  • Combine the dry spices with the yogurt to create a paste.
  • Place the Jennie-O Dark Meat Slow Roast on a foil lined baking tray.
  • Pour the sauce over the meat until every piece of turkey has a good covering.
  • Cover with plastic wrap and allow to sit for one hour. There is no need to place in the fridge, but if you do, make sure you allow time for the turkey to come back to room temperature before cooking.
  • Cook at 350°F for 20 minutes.
  • Break apart gently.
  • Before serving, sprinkle with freshly squeezed lemon juice.
  • Serve with a cucumber and mint raita (see recipe below).


1   Jennie-O Dark Meat Slow Roast Turkey
2  inches ginger root
4  cloves garlic
1  pinch salt
1  tsp sugar
4   green Serrano chiles
1  tsp saffron stems infused in 4 tbsp water (optional)
1   lemon (juice and zest)
1  tsp hot chili powder
1  tsp red chili powder
1  tsp ground cumin
1  tsp ground coriander
1  tsp ground cinnamon
1  tsp ground tumeric
1  tsp dried mint
3  tbsp whole milk yogurt
  For Cucumber Mint Raita
2  cups whole milk yogurt
1   lemon (zest)
1   English cucumber (peeled, deseeded and diced)
1  bunch mint (rough chop)
1  pinch salt