How to Roast a Turkey or Paneer Roast with Indian Spices — A Fusion Thanksgiving Guide

 If you’re ready to wow your Thanksgiving guests this year, this Indian-style turkey or paneer roast is the way to go.

Packed with garam masala, cumin, garlic, and chili, this dish gives your classic roast a flavorful desi twist. Whether you’re cooking for a full feast or a vegetarian celebration, this guide walks you through how to make a perfectly juicy roast fusion-style.

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🍗 Ingredients (for Turkey or Paneer Version)

For the Marinade:

• 3 tbsp plain yogurt

• 2 tbsp ginger-garlic paste

• 2 tsp red chili powder

• 1 tsp turmeric

• 1 tbsp garam masala

• 1 tbsp coriander powder

• 1 tsp cumin powder

• 2 tbsp lemon juice

• 2 tbsp melted butter or ghee

• Salt to taste

• Fresh coriander & mint (for garnish)

For Turkey Roast:

• 1 small turkey (approx. 3–4 kg)

• 2 tbsp butter (for basting)

For Paneer Roast:

• 500g paneer block (cut into thick slices)

• 1 tbsp oil for searing

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🔥 Step-by-Step Instructions

For Turkey Roast:

1. Prepare the turkey: Pat dry and make small slits on the surface.

2. Marinate: Rub the yogurt spice paste thoroughly, inside and outside the turkey.

3. Rest: Cover and refrigerate for 6–8 hours (overnight preferred).

4. Roast: Preheat oven to 190°C (375°F). Place turkey in a roasting tray with a little butter.

5. Bake: Roast for 2½–3 hours, basting every 30 mins with melted butter or juices.

6. Rest: Let it sit for 15 minutes before carving.

For Paneer Roast (Vegetarian Version):

1. Marinate paneer: Coat thick paneer slices in the same yogurt-spice mix.

2. Sear: Lightly pan-sear until golden.

3. Roast: Place on a baking tray and bake at 200°C (390°F) for 15–20 mins.

4. Serve: Garnish with coriander, mint, and lemon wedges.

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💡 Chef Tips & Variations

• Add a pinch of kasuri methi (dried fenugreek) for extra aroma.

• Mix honey + chili powder for a spicy-sweet glaze.

• For vegan options swap paneer for tofu or cauliflower steaks.

• Serve with Tangy Cranberry Chutney (link below 👇).