Alternative Christmas Day Turkey, with Gymkhana Recipe
by Gymkhana
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20 minutes prep time
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90 minutes cook time
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Easy
A vibrant twist on a Christmas classic - this tandoori-marinated turkey crown,
roasted to bronzed perfection, is paired with garlicky lasooni vegetables and a rich
butter masala gravy. A festive showstopper that brings the warmth of Indian spice to
the winter table with minimal effort.
This recipe was created by our friends at Gymkhana
Ingredients for the turkey Serves: 6
- 1 turkey crown, about 2.2kg
- 2 jars (250g each) Gymkhana Classic Tandoori Marinade
- 2 tbsp vegetable oil or melted ghee
- Juice of ½ lemon
- For the roasted winter vegetables
- 500g carrots, peeled and cut into large chunks
- 400g parsnips, peeled and cut into batons
- 400g baby or heritage potatoes, halved
- 1 jar (250g) Gymkhana Roasted Garlic and Chilli Marinade
Ingredients for the gravy
- 2 jars (250g each) Gymkhana Butter Masala Sauce
Ingredients for the garnish
- Chopped fresh coriander
Method for alternative Christmas Day turkey
- Rub the turkey crown generously with the Gymkhana Classic Tandoori
- Marinade, lemon juice, and oil. Massage well to coat evenly.
- Cover and refrigerate overnight (or at least 6 hours).
- Bring to room temperature before roasting.
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Toss the carrots, parsnips, and potatoes with the Gymkhana Roasted Garlic
and Chilli Marinade until well coated. - Arrange them in a large roasting tray to form a bed for the turkey.
- Preheat the oven to 180°C fan (200°C conventional).
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Place the marinated turkey crown on top of the vegetables. Roast uncovered
for 1 hour 15 minutes, basting halfway with the pan juices. If the skin begins to darken too quickly, loosely tent with foil. The turkey is done when the thickest part of the breast reaches 72°C. - Transfer the turkey crown to a platter and rest for 20 minutes.
- Return the vegetables to the oven for a further 10–15 minutes to caramelise.
- Pour the Gymkhana Butter Masala Sauce into a small saucepan.
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Warm gently for 5–6 minutes, stirring occasionally, until smooth and heated
through. Adjust consistency with a splash of the turkey roasting juices if
desired. -
Carve the turkey and arrange on a platter with the roasted vegetables. Spoon over
the Butter Masala gravy and garnish with chopped coriander.
About the author
Gymkhana is the collective identity of siblings Jyotin, Karam, and Sunaina Sethi, the visionaries behind JKS Restaurants. Raised in London with no hospitality roots, their story is one of passion sparked by childhood trips to India. These visits ignited a deep love for Indian cuisine, inspiring them to create some of the most dynamic and celebrated restaurants in London’s food scene. From humble beginnings, Gymkhana has become synonymous with culinary excellence, bringing the vibrant flavors of India to the forefront of the UK's dining experience. Their journey continues to shape and elevate London’s gastronomic landscape.
