Thanksgiving turkey time-saving recipe so you can focus on celebrating the holiday

Celebrity chef, Restauranteur, and 'Chopped' judge, Maneet Chauhan, offers her one pot tandoori turkey recipe that only takes 30 minutes to cook in a pressure cooker.

The holidays will be different this year, and while people may be downsizing, Chauhan recommends making turkey breast and legs separately in a pressure cooker, rather than going through all the trouble of cooking a whole turkey. Her tandoori turkey recipe skips the brining, the roasting, and everything in between, by marinating the turkey in a flavor packed yogurt marinade.

With these turkey cooking hacks you'll spend less time in the kitchen and more time with the people who matter most, no matter how small the gathering.

Learn more of Chauhan's recipes in her cookbook 'Chaat'.

Video Transcript

[MUSIC PLAYING]

MANEET CHAUHAN: Hey, guys. Maneet Chauhan here. The centerpiece of any Thanksgiving table is a turkey. I'm going to give you the easiest way to make a turkey and this is going to be one of your favorite hacks ever.

This year, it's going to be a little bit different. Not a lot of us will be meeting up with family. So what we're going to do is we're going to make a smaller portion of the turkey. I have a turkey breast over here and some turkey legs. So the white meat and the dark meat right over here.

So what we are going to be making is a feasting pot Tandoori turkey. Oh my God. Not only will you be able to cook it in just 30 minutes, it also will be delicious. I'm going to go ahead and dry it.

I'm going to use a knife and I'm going to score it. And the reason I'm doing that is to make sure that the marinade goes all the way to the bone. So for this recipe, you do not have to brine the turkey, and the reason is because we're going to be using a marinade of yogurt and ginger-garlic paste.

Right over here, I have the yogurt. The yogurt goes in the marinade. This is plain yogurt.

Now for ginger-garlic paste, I just take equal amounts of garlic and ginger. And all I do is just go ahead and make a paste out of it. Now the ginger-garlic paste, which we had all ready gone ahead and used a mortar and pestle. So right over here, I have some turmeric, some garam masala, tandoori masala, fenugreek leaves.

Now I'm going to add some salt. Pepper, it's up to you if you want a little or a lot. Some lemon juice in this, chopped cilantro. All of this going in and smelling so good.

The turkey legs, nicely marinating this right over here. I am going to keep it in the refrigerator for around six to eight hours. If you can leave it overnight, it's even better.

In the Instant Pot, I have gone ahead and set it for the saute setting. And I'm going to put some ghee in this, some onions, chopped onions, some sliced garlic, and we'll saute it till it's translucent. The trivet goes in over here. Chicken broth goes in here. Turkey, right over here.

I'm going to put a little bit of ghee right on top of this. I have this set at the pressure setting. And stopped. Moment of truth.

So this goes over here. I'm going to be putting some flour in this and just letting it reduce. And that's going to be our gravy.

And it's tender, it's moist, it's juicy. What a turkey should be. So 30 minutes in your instant pot and you have the most delicious turkey ever.