Barbecued Tandoori Turkey Drumsticks

 MPJ Bbq Tandoori Turkey Drumsticks w Spiced Mushroom medley pilaf TT

Barbecued Tandoori Turkey Drumsticks

Serves 4


Tandoori Turkey Drumsticks:

  • 2 fresh turkey drumsticks, skin-on (approx. 1. 25 lbs/600 g)
  • 2-3 Tbsp (30-45 mL) unscented oil (canola, vegetable, sunflower or grapeseed)
      • Lime wedges, to serve


  • 3 Tbsp (45 mL) tandoori masala spice blend
  • Juice of 1 lemon (about 2-3 Tbsp/30-45 mL))
  • 3 Tbsp (45 mL) plain yogurt
  • 2 cloves garlic, crushed
  • 1 inch (2.5 cm) piece of ginger, grated
  • 2 Tbsp (30 mL) unscented oil
    • Salt to taste


  1. Whisk together the ingredients for the marinade, and season to taste.
  2. Make three deep slits into the turkey drumsticks, then rub the marinade into the turkey.
  3. Place in a sealed Ziploc bag and marinate overnight, or for at least 4-6 hours in a refrigerator.
  4. When ready to grill, bring the marinated turkey drumsticks back to room temperature.
  5. Preheat the barbeque to 450F (230C). Brush the grill with a little oil.
  6. Turn down the barbeque to 400F (205C), and grill the drumsticks for 25-30 minutes (depending on the size of your turkey drumsticks), turning a couple of times, and brushing with oil, until the juices run clear and the turkey is cooked all the way through.
  7. Rest the turkey for a few minutes before shredding the meat off the drumsticks, and serving over the mushroom pilaf and a few lime wedges.

Recipe by Michelle Peters-Jones of The Tiffin Box (