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  • Shannon Crocker MSc RD

Sheet Pan Garam Masala Turkey

I created this recipe with Gay Lea Foods and am sharing it here for you to enjoy too! As always, opinions are my own. I only share the love for products that fit with my food philosophy and that I would feed my own family anyway.

Sheet pan suppers have been on my radar for a while now. Anything that helps you get dinner on the table simply with little clean up is a winner in my books!

So I was excited to be asked by Gay Lea Foods to create a sheet pan supper featuring their new Smooth Dill Ranch Dip. It's over on their site -- -- too!

The dip is made with smooth cottage cheese (no lumps here friends) and so it's got the same protein goodness as cottage cheese. It's a dip that does double duty -- tastes great and provides good nutrition too.

One taste and I knew it would make a great raita style dip with just a few added ingredients. It's super tasty --- it's delish with this garam masala turkey and makes a tasty dip for fresh cut veggies.

The marinade and the shorter, high heat cooking makes the turkey super juicy -- even the leftovers the next day are moist.

All the flavours come together perfectly in this dish. I love it. Hope you will too.

P.S. How about that photo? My pal Irene Matys styled and photgraphed it. Makes my heart smile to see my recipe come to life in her lens. xo

Vibrantly Yours,


Sheet Pan Garam Masala Turkey

Serves: 4 Prep Time: 25 minutes

Chilling Time: 1 hour or up to 4 hours


Garam Masala Turkey:

¾ cup (175 mL) Plain Nordica Smooth Cottage Cheese

3 Tbsp (45 ml) olive oil

2 Tbsp (30 mL) garam masala

2 Tbsp (30 mL) fresh lime juice

2 cloves garlic, minced

1 skin- on, bone-in turkey breast (about 2 lb/1 kg)


1 container (250 g) Nordica Smooth Dill Ranch Dip

½ cup (125 mL) grated English cucumber

1 tsp (5 ml) diced jalapeno pepper

1 clove garlic, pressed


1 large head cauliflower, cut into bite-size florets (about 6 cups/ 1.5 L)

1 pound (500 grams) mini potatoes (assorted colours) cut in half

3 Tbsp (45 mL) olive oil

¼ tsp (1 mL) salt

Optional Garnishes:

Flat-leaf parsley, roughly chopped

Jalapeno pepper, cut into rings

Garam Masala Turkey: In large dish, combine Nordica Smooth Cottage Cheese, olive oil, garam masala, lime juice and garlic. Add turkey and toss to coat, using your hands to get under the skin. Cover and refrigerate for at least one hour and up to four hours.

Raita: In small bowl, whisk together Nordica Smooth Dill Ranch Dip, grated cucumber, jalapeno pepper and garlic. Cover and refrigerate until ready to serve.

Vegetables: Preheat oven to 450°F (230°C). Line a large rimmed baking sheet (18-inch X 13-inch) with parchment paper. Add cauliflower and potatoes to the baking sheet; drizzle with olive oil and sprinkle with salt. Toss to coat and spread into single layer, making room in the centre of the pan for the turkey breast.

Remove turkey from marinade and discard extra marinade. Place turkey, skin side up, among the vegetables.

Roast until turkey is cooked through and an instant-read meat thermometer inserted into the thickest part of the turkey registers 165°F (74°C), about 40 minutes. Let rest for 10 minutes before slicing.

To serve, sprinkle with optional garnishes and serve with raita.


Make ahead: cut the vegetables, prepare the marinade and make the raita one day ahead and refrigerate. When you’re ready to cook, marinate the turkey, take the vegetables out of the fridge, toss them in oil, put everything on the pan and have a delicious dinner ready in no time!

Use leftover raita as a dip for your favourte raw or roasted veggies.

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