Grilled Thanksgiving Turkey

Preparation info

  • Serves up to


    • Difficulty


Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

  • About

It took me at least three years in the United States before I realized that turkey did not have to taste woolly if I made it myself. For years, I played around with various Indian approaches, starting with the Parsi universal meat massage, ginger and garlic. One year, I salted and steamed it Chinese style, which I thought was terrific but which dismayed the traditionalists at the table like my mother-in-law. (This experiment did add something to the technique we now use, however.)