Gurinder Chadha's Tandoori Turkey with Spicy Gravy Keys: Main Dish
Poultry Thanksgiving Indian India Asian Hot Yield: 8
Ingredients:
1 x turkey - (abt 14 lbs)
Juice of 3 lemons
Salt to taste
4 cup plain yogurt
1/4 cup oil
2 tbl ginger-garlic paste see * Note
1 tbl ground red chile or cayenne pepper
1 tbl paprika
4 tsp ground coriander
4 tsp dry mustard
2 tsp freshly-ground white pepper
4 tsp garam masala
2 tbl melted butter
Sliced onions for garnish
Lemon wedges for garnish
Method:
* Note: Make the ginger-garlic paste by pureeing chopped garlic and
ginger root. Look for the spice mixture garam masala at Indian markets.
Make gashes diagonally across grain of turkey flesh. Rub with lemon
juice and salt and set aside. Place yogurt in large bowl and whisk in
oil, ginger-garlic paste, ground chile, paprika, coriander, mustard,
pepper, garam masala and salt to taste. Coat turkey generously with
yogurt mixture, making sure all parts are coated. Marinate overnight in
refrigerator.
Stuff turkey as desired. (Chadha prefers a sage-onion-sausage stuffing
to which she adds lots of finely chopped serrano chiles, but you can use
any favorite stuffing.) Place in roasting pan and cover loosely with
foil. Roast at 325 degrees until meat thermometer inserted in thigh
registers 140 degrees, 3 hours. Remove foil, brush with butter and roast
uncovered until thermometer reaches 165 degrees, about 20 minutes.
Remove to platter and serve hot, garnished with onions and lemon wedges.
(Make gravy, if desired, using roasting juices, adding ground red chile
to taste.)
This recipe yields 8 servings.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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