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Spatchcock Tikka Butter Turkey 

  • Whole
  • Whole Turkey
  • Lunch
  • Dinner
  • Eid

I’ve never cooked turkey before, but I wanted to experiment with a new recipe that’s Eid-friendly—and this spatchcocked tikka butter turkey turned out so juicy and flavourful!

Start the night before – this needs to marinate overnight or for minimum 6 hours.

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

Print Recipe

Ingredients

  • 13 lb (6kg) whole Ontario 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

Instructions

  • Spatchcock the turkey (remove backbone & flatten for even cooking).
  • Marinate the turkey overnight or at least 6 hours for deep flavor.
  • 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
  • Cover loosely with foil and roast for 2 hours at 375F
  • Remove foil, baste with drippings, and increase temp to 425°F, roast uncovered for 30-40 minutes until skin is golden
  • Temp check: Turkey is done when a meat thermometer inserted in the thickest part of the thigh reads 170F
  • Rest for 20 minutes before carving to lock in juices.

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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