Gurinder Chadha's Tandoori Turkey With Spicy Gravy Recipe
Servings: 8
Ingredients
- 1 x turkey - (abt 14 lbs) Juice of 3 lemons Salt to taste
- 4 c. plain yogurt
- 1/4 c. oil
- 2 Tbsp. ginger-garlic paste see * Note
- 1 Tbsp. grnd red chile or possibly cayenne pepper
- 1 Tbsp. paprika
- 4 tsp grnd coriander
- 4 tsp dry mustard
- 2 tsp freshly-grnd white pepper
- 4 tsp garam masala
- 2 Tbsp. melted butter Sliced onions for garnish Lemon wedges for garnish
Directions
- * Note: Make the ginger-garlic paste by pureeing minced garlic and ginger root. Look for the spice mix 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, grnd chile, paprika, coriander, mustard, pepper, garam masala and salt to taste. Coat turkey generously with yogurt mix, making sure all parts are coated. Marinate overnight in refrigerator.
- Stuff turkey as desired. (Chadha prefers a sage-onion-sausage stuffing to that she adds lots of finely minced serrano chiles, but you can use any favorite stuffing.) Place in roasting pan and cover loosely with foil. Roast at 325 degrees till meat thermometer inserted in thigh registers 140 degrees, 3 hrs. Remove foil, brush with butter and roast uncovered till thermometer reaches 165 degrees, about 20 min.
- Remove to platter and serve warm, garnished with onions and lemon wedges. (Make gravy, if you like, using roasting juices, adding grnd red chile to taste.)
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 8 servings | |
| Calories 198 | |
| Calories from Fat 131 | 66% |
| Total Fat 14.88g | 19% |
| Saturated Fat 5.19g | 21% |
| Trans Fat 0.18g | |
| Cholesterol 39mg | 13% |
| Sodium 127mg | 5% |
| Potassium 315mg | 9% |
| Total Carbs 7.38g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 5.91g | 4% |
| Protein 9.87g | 16% |
