Tamarind-Glazed & Spiced Turkey (Caribbean-Inspired Holiday Roast)
If you want a holiday turkey that actually tastes like something, this is the one.
Whether you’re hosting Thanksgiving, Christmas, or a cozy family Sunday dinner, this Tamarind-Glazed & Spiced Turkey brings bold Caribbean flavor to the table. Think sweet tang from tamarind, warm spices, and a glossy glaze that turns the bird into the star of the feast—no butter bath needed.
This isn’t your typical plain-Jane, lightly-seasoned bird. Oh no, we’re taking the scenic island route today.
And just like I always say: whether it’s an open-faced burger or a regular burger, the taste is the same—so don’t overthink your turkey. Season it well, treat it right, and it will love you back.
Why This Turkey Works
Turkey is naturally lean, which means it needs help staying juicy and flavorful. That’s where brining comes in. A good brine seasons the meat from the inside out and gives the bird the moisture it needs to roast beautifully.
After brining comes the real fun: a sweet-tangy tamarind glaze mixed with garlic, honey, warm spices, and your favorite Caribbean-style hot sauce (use a clean, no-preservative sauce for best flavor). No pale turkey here—this glaze gives you that rich brown, camera-ready finish.
Why Brine Your Turkey?
Brining is your insurance policy against dry turkey. A simple mixture of water, salt, sugar, citrus, and spices gives the bird:
- More moisture
- Better seasoning
- Even cooking
- Golden-brown skin
Once brined, the turkey is ready for any seasoning combo you want—herbs, garlic, olive oil, citrus, or our delicious tamarind glaze.
About the Tamarind Glaze
The glaze is the real showstopper—sweet, tangy, slightly spicy, and glossy.
- Comes in blocks
- Needs a hot-water soak
- Separates easily through a fine sieve
- Delivers that unmistakable Caribbean tang
We combine the tamarind with honey, garlic, and a good hot sauce alternative (try a clean, Caribbean–style pepper sauce with herbs). This mixture caramelizes as it roasts, giving the turkey its signature color and flavor.
Key Ingredients for a Unique Flavor
Unlike a traditional butter-rubbed turkey, this recipe relies on two powerhouse ingredients for its distinctive taste and stunning color:
- Tamarind Pulp: Provides a delightful, tangy-sweet fruit note that pairs beautifully with the spices.
- Noubess Hot and Spicy Sauce (or Substitute): Adds a layer of heat and herbaceous complexity. Since the original may be hard to find, a comparable Caribbean or quality pepper sauce with vinegar, herbs, and a medium heat level will work as an excellent substitute (e.g., a scotch bonnet-based sauce or a vibrant pepper sauce like Grace Scotch Bonnet Pepper Sauce).
Ingredient Descriptions
- Turkey (12–15 lbs): a medium-sized bird perfect for feeding a crowd. Fresh or fully thawed works best.
- Water, sugar & salt: the brine base that seasons the turkey from within and helps retain moisture.
- Citrus (lemons or limes): adds brightness and helps tenderize the meat as it soaks.
- Cinnamon sticks & cloves: warm, aromatic spices that give the brine a subtle island-inspired flavor.
- Bay leaves: classic seasoning for poultry, especially in Caribbean cooking.
- Tamarind pulp: sweet-sour and naturally tangy. Look for block-style tamarind in Caribbean, Latin, or Asian grocery stores.
- Honey: balances the tang of the tamarind and helps the glaze caramelize beautifully.
- Garlic: adds bold, savory flavor that pairs perfectly with the glaze.
- Caribbean-style hot sauce: ahoose an herb-forward pepper sauce for heat and depth. (Alternative for discontinued Noubess Hot & Spicy.)
- Olive oil, salt & pepper: basic essential seasonings that help the glaze cling to the turkey.
Tools Needed
- Large stockpot or brining bucket
- Large roasting pan or electric roaster
- Crockpot (optional cooking method)
- Turkey baster
- Measuring spoons & cups
- Fine-mesh sieve (for tamarind)
- Sharp knife & cutting board
- Aluminum foil
- Kitchen thermometer
Serving Suggestions
Serve your Tamarind-Glazed and Spiced Turkey with:
- Crispy Oven Sweet Potato Fries
- Roasted Root Vegetables
- Caribbean Rice and Beans
- Haitian Macaroni au Gratin
- Mashed Plantains or Boiled Green Bananas
- A fresh herb salad or cucumber-tomato mix
And if you want to keep the Caribbean vibe going, drizzle a little extra tamarind glaze or pan sauce over each slice. The sweet-sour + herb heat combo is magic.
Serving This Turkey with Plantains
Tamarind and plantains are best friends. Serve this turkey with fried or boiled plantains for a sweet-savory Caribbean holiday plate. Fried plantains bring caramelized sweetness, while boiled plantains give you a clean, earthy balance. Either way, the glaze ties everything together beautifully.
Prep Frozen Turkey:
- Allow 2 to 3 days for a frozen turkey to fully defrost in the refrigerator.
- No Flipping: There is no need to flip the bird during cooking. Consistent basting will add both flavor and color.
- Don’t Overcook: The brining helps prevent dryness, but the most important factor is to pull the bird out when the internal temperature reaches 160°F in the thickest part of the thigh (it will continue to cook to a safe 165°F while resting).
If you’ve been searching for a holiday turkey that actually delivers flavor—real flavor—this Tamarind-Glazed and Spiced Turkey is your answer. It’s juicy, glossy, tangy, and beautifully Caribbean without being complicated or intimidating. A little brine, a bold glaze, and a good baste go a long way.
Whether you’re hosting a big Thanksgiving dinner or keeping things simple for Christmas, this turkey brings that extra “wow” factor to the table. It’s the kind of dish people ask about before they finish their first bite.
Give it a try this season, make it your own, and enjoy a holiday meal that feels comforting, festive, and full of island warmth. And when that turkey hits the table—trust me—you’ll be proud to carve it.
Tamarind-Glazed and Spiced Turkey
Equipment
- Large stockpot or brining container
- Roaster or roasting pan
- Crockpot (optional)
- Fine-mesh sieve
Ingredients
Turkey
- 1 whole turkey 12–15 lbs
Brine
- 2 gallons water
- 1 cup sugar
- 1 cup kosher salt or seasoned salt
- 2 lemons or limes sliced
- 4 bay leaves
- 3 cinnamon sticks
- Small handful of whole cloves
Tamarind Glaze & Seasoning
- 8 oz tamarind pulp roughly chopped
- ¾ cup honey
- 2 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 2 tbsp Caribbean-style herb hot sauce or a clean pepper sauce alternative
- Kosher salt & black pepper
- Optional herbs: thyme oregano, parsley
Instructions
Brine the Turkey
- Clean the turkey to your preference.
- Combine all brine ingredients in a large container. Stir until salt and sugar dissolve.
- Submerge the turkey fully, cover, and refrigerate 6 hours or overnight.
Prepare the Tamarind Glaze
- Place tamarind pulp in a bowl and add ½ cup boiling water.
- Let it soften for 10 minutes, then break apart with your fingers and rest another 5 minutes.
- Press through a fine sieve, then discard the solids.
- Stir in honey, garlic, olive oil, hot sauce, salt, and pepper until smooth.
Cooking Options
Crockpot Method
- Add carrots or celery to the bottom of the crockpot.
- Place the turkey on top.
- Season inside and out; baste with glaze.
- Cook on HIGH for 2 hours, then LOW until done, basting often.
Electric Roaster
- Preheat to 450°F.
- Place the turkey on the roasting rack.
- Season, glaze, and cook for 2 hours.
- Reduce the heat to 350°F and continue cooking, basting often until fully cooked.
Oven Roasting
- Preheat to 450°F.
- Place the turkey on a rack in a large roasting pan.
- Season inside and out; brush with tamarind glaze. Roast for about 1 hour and 45 minutes to 2 hours.
- Reduce heat to 350°F, cover with foil, and roast 1 hour.
- Uncover and continue roasting, basting every 10 minutes, until thigh reaches 160°F (about 30-45 minutes more).
Make the Pan Sauce
- Transfer turkey to a platter and rest 20 minutes.
- Pour pan drippings into a saucepan.
- Add sliced onions and extra seasoning.
- Simmer 5–7 minutes.
- Add hot water or red wine if you need more liquid.
Notes
- Prep and cook time depend on your chosen method.
- Adapted and modernized from Saveur’s tamarind turkey recipe.
- Substitute for Noubess sauce: use a clean Caribbean pepper sauce with herbs (no preservatives for best flavor).
- Prep Frozen Turkey: Allow 2 to 3 days for a frozen turkey to defrost thoroughly in the refrigerator.
- No Flipping: There is no need to flip the bird during cooking. Consistent basting will add both flavor and color.
- Don’t Overcook: The brining helps prevent dryness, but the most critical factor is pulling the bird out when the internal temperature reaches 160°F in the thickest part of the thigh (it will continue to cook to a safe 165°F while resting).
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
First published, November 18, 2018, updated October 13, 2019.
