Here's a recipe for Tandoori Turkey Breast that's a juicy, crispy-skinned star of the table. This main dish masterpiece is an Indian-inspired turkey recipe prepared in the Instant Pot or Oven, with plenty of gravy and a vibrant cilantro-lime crema to pass around.
Serve with a side of cranberry chutney, roasted Bombay potatoes, and tandoori cauliflower, and enjoy this flavorful feast for Thanksgiving or any special occasion.
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It's about that time of year when all that's on anyone's mind is turkey. Although I do enjoy making a traditional whole turkey come Thanksgiving, since our crowd is a bit smaller this year, I thought I'd give myself a break with an easy, no fuss, no muss turkey breast.
That's right - simple, straightforward, no waiting around for the turkey to thaw, bone-in turkey breast that's just as juicy and succulent as the whole bird itself.
This one taps into my Indian roots and is spiced tandoori-style. Cooked entirely in the Instant Pot with a special finishing touch under the broiler or baked in the oven, your family is going to love this one!
New to Instant Pot? Get started with this Instant Pot Quick Set-Up Guide, or get a list of the Best Instant Pot Accessories, and get familiar with most used Terminology & Commonly Asked Questions.
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What is Tandoori Turkey?
Just like this Tandoori Salmon, we are imitating the crisp, caramelized goodness of tandoori cooking in our very own home kitchens.
The Instant Pot does the heavy work of steam-cooking the turkey all the way through, while the broiler achieves those pockets of savory brown bits that add a world of flavor.
Why You'll Love This Recipe
- Individual turkey breast makes for an easy, minimal prep-ahead Thanksgiving main.
- The Instant Pot provides a completely hands-off cooking experience - meaning I can make my sides while the turkey is marinating and cooking. The biggest benefit is that since it steams, the turkey stays moist.
- Perfect serving size for smaller gatherings, dinner parties, and holiday celebrations.
- Turkey breast is the lean white meat that is lower in fat compared to the dark meat of the legs and thighs.
Ingredients - Notes & Substitutions
Here we have an easy turkey recipe that's broken down into a few parts - turkey, marinade, and gravy. Let's take a look at what we need.
Turkey and Marinade
- Turkey: Look for a split turkey breast half with the bone-in that's around 3 pounds. If a whole turkey breast is all that's available, ask the butcher behind the counter if they can split it for you.
- Olive Oil: A light coating of olive oil helps achieve crispy skin and golden brown color.
- Lime Juice + Salt: To enhance and tenderize the meat all in one. Use freshly squeezed lime juice for the best flavor.
- Yogurt: For an extra bit of tang and super caramelized crust, this is the secret ingredient in all tandoori recipes. I use homemade yogurt, but any store-bought brand will work too. Make sure not to skip it!
- Ginger + Garlic: Use already prepared ginger garlic paste to be one step ahead or grate it fresh with a hand grater.
- Tandoori Spices: A blend of warming and savory spices, we need a simple mix of turmeric, coriander, cumin, garam masala, and Kashmiri red chili powder. Feel free to use regular paprika instead of chili powder to keep the spice level down.
For Gravy
- Chicken Stock: Use a low sodium chicken stock and taste for seasoning at the end. Turkey stock is also a great option, which is easy to find come the holiday season.
- Butter: The butter adds a slightly richer flavor and texture. Feel free to omit if not making the gravy.
- Onion + Garlic: Finely chop to allow the aromatics to gently simmer and soften into the gravy.
- Cornstarch + Heavy Whipping Cream: Make sure to make a slurry by mixing the cornstarch into the cream before adding it to the gravy. This ensures the cornstarch fully dissolves. Coconut cream can also be used in place of heavy cream.
Cilantro Lime Crema
I also like to make a cilantro lime crema on the side as an alternative to the gravy. It is optional, so suit your convenience.
For the crema, you will need plain yogurt, lime juice, garlic, salt, sugar, and a handful of cilantro leaves. Typically, crema is made with sour cream, but I find that yogurt's flavor complements the turkey better.
Scroll below for the printable recipe card and ingredient measurements
How to Make Instant Pot Tandoori Turkey Breast
Here are the step-by-step instructions and pictures for making this delicious dish in an Instant Pot.
Marinate Turkey
- Prepare marinade: In a medium bowl, combine oil, lime juice, ginger, garlic, yogurt, and all the spices, and mix well. Keep aside (Pics 1 & 2).
- Pat turkey dry: Using paper towels, wipe and pat dry the turkey breast. At this point, you can remove the skin if you like.
- Marinate turkey: Place the turkey in a gallon size ziplock bag (for easy clean-up). Pour the marinade in the bag, then close the zip. Ensure the bag is sealed, then massage the turkey breast with the marinade so it coats it well. Let it marinate in the refrigerator overnight, or at least for 8 hours (Pics 3 & 4).
Pressure Cook
- Add aromatics: Turn on the Instant Pot and add chicken broth, butter, chopped onion, and garlic. Give it a stir (Pic 5). (Note: If not making gravy, you can skip the butter).
- Place turkey in the pot: Place a trivet with handles in the Instant Pot. Place the turkey breast on the trivet (Pic 6).
- Pressure cook: Close the lid and set the valve to the sealing position. Select manual or pressure cook and set 18 mins (follow 6 minutes per pound).
- Release pressure: Once cooking is done, wait for the pressure to release naturally for 10 minutes, after which release the remaining pressure manually. Open the lid after the pin drops (Pic 7).
- Check for doneness: To ensure that the turkey breast is fully cooked, insert a meat thermometer at the thickest part of the breast without touching the bone. Turkey is cooked if the temperature reads 165°F or higher. If not, pressure cook for another 3-5 minutes.
Use a tall trivet: For even cooking, ensure that the trivet is tall enough so the turkey doesn't touch the liquid This ensures even cooking.
Turkey Cooking Time & Temperature: Account for 6 minutes of pressure cooking for every 1-pound of turkey. Turkey is fully cooked when an instant-read thermometer registers 165°F.
Make Gravy & Crisp the Skin
- To Make Gravy: Remove turkey from the pressure cooker. Turn on saute to make gravy. In a small bowl, stir together cornstarch and heavy whipping cream, and whisk until smooth. Add this mixture in slowly, while stirring the gravy. Continue to simmer for a few minutes until the gravy thickens. Check for taste, then cancel saute and transfer to a gravy boat for serving (Pics 9 & 10).
- Crisp skin in oven: Place the cooked turkey breast on a lined baking tray, breast side up. Adjust the top rack of the oven such that the turkey breast is about 3-4 inches under the broiler plates. Brush oil over the turkey and broil on high for about 5 minutes, until most of the skin is browned (Pic 11).
Alternative Method: Oven Roasted Turkey Breast & Stovetop Gravy
- Marinate turkey: Marinate turkey as per instructions above. Preheat oven to 400°F. Pull out the turkey breast from the ziplock bag, shaking off excess marinade. Place it meat-side up on a wire rack placed in an aluminum-lined baking sheet (for easy clean-up).
- Bake turkey: Roast turkey for about 1 hour in the oven, or until a meat thermometer inserted in the thickest part reads 165°F or higher. Remove from the oven and rest for 10 minutes before slicing.
- Make stovetop gravy: While the turkey is resting, saute the onions and garlic in butter over medium heat for 5 minutes. Add the chicken stock and simmer. In a small bowl, stir together cornstarch and heavy whipping cream, and whisk until smooth.
- Simmer and thicken the gravy: Add the mixture slowly while stirring. Continue to simmer for a few minutes until the sauce thickens. Check for taste and transfer to a gravy boat for serving.
Make Cilantro Lime Crema
This is an optional sauce, but I love serving it as an alternative to gravy. In my gatherings, half the people enjoy it with gravy, and the other half prefer the zesty crema with the tandoori spices.
To make cilantro crema, combine all ingredients in a powder blender jar, then blend until smooth. Adjust salt and sugar to taste.
How to Slice Turkey
Secure the cooked turkey with a carving fork on one end and hold a sharp carving knife at a 45° angle in the other hand. Slice the turkey breast into ½-inch thick slices.
Serving Suggestions for Thanksgiving & the Holidays
Let's check out what to serve with Tandoori turkey breast. This Indian turkey deserves a generous pour of the accompanying gravy and cilantro lime crema. Make it a complete Indian-themed holiday meal with cranberry chutney, spicy Bombay potatoes, roasted Tandoori cauliflower, and green beans.
For a keto-friendly meal, make a batch of mashed cauliflower.
Storing and Reheating
Leftover turkey will keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
To reheat, thaw in the fridge overnight if frozen, then warm in a 325°F oven for 20-25 minutes, or until warmed through.
Recipe Tips & Notes
- Remove or keep skin: This is a personal preference, so pick whatever you like.
- Marinate: Marination helps develop flavors and infuse the turkey. I recommend marinating for at least 6 hours, or up to overnight. Don't skip this step.
- Spread marinade under the skin: If you like a more prominent tandoori flavor, loosen the skin and spread the marinade under.
- Use a tall trivet: Ensure that the trivet is tall enough so the turkey doesn't touch the liquid This ensures even cooking.
- Crisp skin: For crispy skin, broil the turkey in the oven for 3-5 minutes.
- Check for doneness: Turkey is done when the temperature in the thickest part, not touching the bone, reads >165°F.
- Color: Homemade tandoori meat never turns out 'red'. If you want that picture-perfect color, simply add 2-3 drops of red food coloring to this marinade.
- Adjust spice level: Replace Kashmiri red chili powder with regular paprika for a mild taste.
FAQ
Look for a well-rounded breast without any flat spots, which indicates the meat has been thawed and refrozen.
A split turkey breast is a cut of the meat in which the whole breast (two large sides) is cut vertically down the center of the breast bone, resulting in two halves.
Tandoori turkey breast develops a crispy skin and caramelized bits when placed under the broiler or 'grill' for 5-7 minutes after cooking.
Lean turkey breast recipes are notorious for drying out. Cooking the turkey in the gentle heat of the pressure cooker with the gravy keeps this piece of meat moist and juicy.
Turkey breast is cooked through when the internal temperature reaches 165 degrees F. Make sure to insert the instant-read thermometer into the thickest part of the breast without touching the bone.
This recipe for Tandoori Turkey is medium-spicy. Feel free to tone down the heat by replacing the Kashmiri chili with sweet paprika.
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Tandoori Turkey Breast- Juicy & Crisp
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Video
Equipment
Ingredients
- 3 pounds bone-in, turkey breast half
Marinade
- 2 tablespoons olive oil + 1 tablespoon for brushing later
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- ½ cup plain yogurt
- 2 teaspoons salt
- 1 teaspoon turmeric powder
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1½ tablespoons garam masala
- 1 tablespoon Kashmiri red chili powder (or paprika for mild)
For the Gravy
- 1¼ cups chicken stock
- 1 tablespoon butter
- 1 medium onion, chopped
- 3-4 cloves garlic, minced or grated
- 2 teaspoons corn starch
- ¼ cup heavy whipping cream or coconut cream
Instructions
Marinate Turkey
- Prepare marinade: In a medium bowl, combine oil, lime juice, ginger, garlic, yogurt, and all the spices, and mix well. Keep aside.
- Pat turkey dry: Using paper towels, wipe and pat dry the turkey breast. At this point, you can remove the skin if you like.
- Marinate turkey: Place the turkey in a gallon size ziplock bag (for easy clean-up). Pour the marinade in the bag, then close the zip. Ensure the bag is sealed, then massage the turkey breast with the marinade so it coats it well. Let it marinate in the refrigerator overnight, or at least for 8 hours.
Cooking Method 1: Pressure Cook in Instant Pot
- Add aromatics: Turn on the Instant Pot and add chicken broth, butter, chopped onion, and garlic. Give it a stir. (Note: If not making gravy, you can skip the butter).
- Place turkey in the pot: Place a trivet with handles in the Instant pot. Place the turkey breast on the trivet.
- Pressure cook: Close the lid and set the valve to the sealing position. Select manual or pressure cook and set 18 mins (follow 6 minutes per pound).
- Release pressure: Once cooking is done, wait for the pressure to release naturally for 10 minutes, after which release the remaining pressure manually. Open the lid after the pin drops.
- Check for doneness: To ensure that the turkey breast is fully cooked, insert a meat thermometer at the thickest part of the breast without touching the bone. Turkey is cooked if the temperature reads 165°F or higher. If not, pressure cook for another 3-5 minutes.
- To Make Gravy: Remove turkey from the pressure cooker. Turn on saute to make gravy. In a small bowl, stir together cornstarch and heavy whipping cream, and whisk until smooth. Add this mixture in slowly, while stirring the gravy. Continue to simmer for a few minutes until the gravy thickens. Check for taste, then cancel saute and transfer to a gravy boat for serving.
- Crisp skin in oven: Place the cooked turkey breast on a lined baking tray, breast side up. Adjust the top rack of the oven such that the turkey breast is about 3-4 inches under the broiler plates. Brush oil over the turkey and broil on high for about 5 minutes, until most of the skin is browned.
Cooking Method 2: Roast in Oven
- Marinate turkey: Marinate turkey as per instructions above. Preheat oven to 400°F. Pull out the turkey breast from the ziplock bag, shaking off excess marinade. Place it meat-side up on a wire rack placed in an aluminum-lined baking sheet (for easy clean-up).
- Bake turkey: Roast turkey for about 1 hour in the oven or until a meat thermometer inserted in the thickest part reads 165°F or higher. Remove from the oven and rest for 10 minutes before slicing.
- Make stovetop gravy: While the turkey is resting, make stovetop gravy by sauteing the onions and garlic in butter over medium heat for 5 minutes. Add the chicken stock and bring to a simmer. In a small bowl, stir together cornstarch and heavy whipping cream, and whisk until smooth. Add this mixture in slowly, while stirring the gravy. Continue to simmer for a few minutes until the gravy thickens. Check for taste and transfer to a gravy boat for serving.
How to Slice Turkey
- Slice turkey: Pinning down the cooked turkey with a fork on one end, hold the knife at a 45° angle, and slice turkey breast into ½-inch thick slices. Serve with sides of your choice.
Cilantro Lime Crema
- Blend ingredients: In a powder blender jar, combine all ingredients for cilantro crema and blend until smooth. Adjust salt and sugar to taste.
Notes
- Remove or keep skin: This is a personal preference, so pick whatever you like.
- Marinate: Marination helps develop flavors and infuse the turkey. I recommend marinating for at least 6 hours, or up to overnight. Don't skip this step.
- Spread marinade under the skin: If you like a more prominent tandoori flavor, loosen the skin and spread the marinade under.
- Use a tall trivet: Ensure that the trivet is tall enough so the turkey doesn't touch the liquid This ensures even cooking.
- Crisp skin: For crispy skin, broil the turkey in the oven for 3-5 minutes.
- Check for doneness: Turkey is done when the temperature in the thickest part, not touching the bone, reads >165°F.
- Color: Homemade tandoori meat never turns out 'red'. If you want that picture-perfect color, simply add 2-3 drops of red food coloring to this marinade.
- Adjust spice level: Replace Kashmiri red chili powder with regular paprika for a mild taste.
Liz says
Thank u for sharing your recipes. Tried it for thanksgiving and Christmas. A fan from Toronto.
Aneesha Gupta says
How wonderful! Thank you for sharing that- I'm so glad you enjoyed this tandoori turkey!
Tony says
Hello! I am wondering if you deboned the breast before cooking it.
Aneesha Gupta says
Hi Tony, You certainly can, but I find that to be very cumbersome. Besides, cooking with the bone keeps the meat juicy.
Shannon says
The recipe looks delicious, I can't wait to cook! What size instant pot did you use for the Turkey breast?
Aneesha Gupta says
Hi Shannon, I used a 6qt, and this will also fit in an 8qt. I hope you love it!
Marcia Rue Harrison Whittaker says
Can I use my 4 quart instant pot to make a 4 lb tandoori turkey breast?
Aneesha Gupta says
Hi Marcia, I use my 6 qt for a 4lb turkey breast- I don't own a 4-qt so can't say for sure. But the general rule I follow – as long as it fits with a clearance of 1 inch all around, and not exceeding the max line in height. Hope this helps!