Bombay Blaze BBQ Dust: Asado Spatchcock Turkey
Bombay Blaze BBQ Dust: Asado Spatchcock Turkey + Mint Yoghurt + Charred Lemon Onions
If you want a showpiece BBQ that still feels doable, this is it. Bombay Blaze BBQ Dust gives you a curry-house warmth with a proper kick—perfect for turkey over live fire.
What you’ll cook
- Style: Spatchcock turkey on an asado cross (or any live-fire setup)
- Serves: 10–16
- Target temps: 74–75°C breast, 82–90°C thighs
Ingredients
Turkey
- 1 spatchcock turkey (~5kg)
- Bombay Blaze BBQ Dust: 35–60g (dusting amount)
- 2 tbsp oil or melted butter/ghee (helps it stick and colours the skin)
Mint yoghurt (cooling dip)
- 300g Greek yoghurt
- Big handful mint, chopped
- Juice of 1 lemon
- Optional: grated cucumber (turns it into a raita-style side)
Charred lemon onions
- 3 large onions, sliced into thick rings
- 1 tbsp oil
- 1 lemon, halved
- Optional: 1 tsp Bombay Blaze (very light)
Method
- Dry + oil: Pat the turkey dry, then rub all over with oil/ghee.
- Season (dust, don’t cake): Sprinkle Bombay Blaze evenly over both sides. You want a visible coat, not a thick crust.
- Cook over live fire: Start the bird further from the heat to cook through gently. Adjust distance/angle as needed so it cooks evenly.
- Finish for colour: Move closer for the last 15–25 minutes to crisp the skin.
- Rest: Rest 20–30 minutes before carving.
Sides & accompaniments
Mint yoghurt
Mix everything and chill.
Charred lemon onions
Grill onion rings until softened and charred. Char the lemon cut-side down, then squeeze over the onions to finish.
Serving ideas
- Flatbreads warmed on the grill
- Cucumber salad (cucumber + salt + lemon)
- Crispy potatoes cooked near the fire
Pro tips
- If you’re unsure, season lighter first—you can always add a pinch more Bombay Blaze at the table.
- Turkey skin colours best when the surface is dry and lightly oiled.