Gurinder Chadha's tandoori turkey with spicy gravy
Gurinder Chadha's tandoori turkey with spicy gravy
Rating: (1 rated)
Recipe Yield: Active work time: 20 minutes | Total preparation time: 3 1/2 hours plus 8 hours marinating | Serves 8
1 (14-pound) turkey Juice of 3 lemons Salt 4 cups plain yogurt 1/4 cup oil 2 tablespoons ginger-garlic paste 1 tablespoon ground red chile or cayenne pepper 1 tablespoon paprika 4 teaspoons ground coriander 4 teaspoons dry mustard 2 teaspoons freshly ground white pepper 4 teaspoons garam masala 2 tablespoons melted butter Sliced onions, for garnish Lemon wedges, for garnish

Step 1 Make gashes diagonally across grain of turkey flesh. Rub with lemon juice and salt and set aside.

Step 2 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.

Step 3Stuff turkey as desired. 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.

Step 4Remove to platter and serve hot, garnished with onions and lemon wedges. (Make gravy, if desired, using roasting juices, adding ground red chile to taste.)

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