|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Roasted Turkey with Indian Flavors |
|
Serves: 10 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Roasted Turkey with Indian Flavors recipe on the web!!(India ki Turkey) Category: Grilled and Dry-Cooked Chicken and Turkey Dishes Makes 10 to 12 servings Nobody in India makes turkey. Yet in America, Thanksgiving turkey has become a yearly ritual for most Indian families. Over the years, my husband Pradeep and I have tried different recipes until one year, we made a turkey with tandoori flavors and served it with my cranberry chutney. There's been no turning back. As a standard rule for roasting a turkey without stuffing, allow 15 minutes per pound; for a stuffed turkey, increase the cooking time to 18 minutes per pound. __ to 16 pounds fresh turkey (1 whole), washed and patted dry __ to 25 raw cashew nuts __ quarter-size slices peeled fresh ginger __ cloves fresh garlic (large), peeled _ to 5 fresh green chili peppers, such as serrano, stemmed _ cup coarsely chopped fresh cilantro, including soft stems ___ cup fresh mint leaves _ 1/4 cups nonfat plain yogurt, whisked until smooth ___ cup heavy cream ___ cup fresh lemon juice or lime juice _ 1/2 salt, or to taste _ to 3 tablespoons vegetable oil _ tablespoon ground dried fenugreek leaves _ tablespoon Garam Masala _ tablespoon ground paprika ___ teaspoon freshly ground nutmeg ___ teaspoon freshly ground mace _ to 4 cups canned chicken broth, reduced fat, low-sodium preferred _ tablespoons all-purpose flour Salt and ground black pepper, to taste 1. Remove the neck and giblets from the turkey. Making sure the skin does not tear, run your fingers gently between the skin and the flesh of the turkey, starting at the neck cavity and moving towards the breast, tail and drumsticks. The idea is to loosen the skin and create a pocket. 2. In a food processor, process together the cashews, ginger, garlic, green chili peppers, cilantro, and mint leaves until minced. Add the yogurt, cream, lemon juice, and salt, and process to make a smooth paste. Transfer to a bowl. 3. Heat the oil in a small saucepan over medium-high heat and cook the fenugreek leaves, garam masala, paprika, nutmeg, and mace, stirring, about 30 seconds, then mix the spices and oil into the bowl with the yogurt mixture. 4. Remove 1/4 cup of the marinade to a bowl and cover and refrigerate for the gravy. Divide the remaining marinade into 3 portions. Rub one portion under the loosened turkey skin and rub the second portion over the skin and inside the cavity. Reserve the remaining portion in the refrigerator for basting the turkey as it cooks. Fold the wings across the back and tie them together with heavy kitchen string, then tie the ends of the drumsticks together and insert an instant-read meat thermometer into the thickest part of the thigh, making sure it does not touch the bone. Cover the turkey securely with plastic wrap and refrigerate at least 12 and up to 36 hours. 5. Preheat the oven to 325°F. Place the turkey, breast side up, in a large roasting pan. Baste once with the reserved marinade and roast, uncovered, basting every 35 to 45 minutes until the turkey is well-browned and a meat thermometer reads 180°F, 4 1/2 to 5 hours. (If the skin browns too fast, cover it with a piece of oil-basted muslin or tent loosely with heavy-duty aluminum foil.) Remove from the oven and allow the turkey to stand about 15 minutes before carving. 6. Meanwhile, make the gravy. Pour the pan juices through a fine-mesh strainer into a medium bowl and then, with a spoon, skim off all the extra fat that floats to the top. Put about 2 tablespoons of the fat into a medium nonstick saucepan. 7. Add about 1 cup chicken broth to the roasting pan and bring to a gentle simmer over low heat, stirring and scraping any browned bits. Pass through a fine-mesh strainer into the bowl with the pan juices. 8. Mix the flour into the reserved turkey fat and cook, stirring, over medium heat until very fragrant and golden, about 3 minutes. Mix in the reserved marinade and cook until it is completely incorporated, about 1 minute. Add the remaining broth and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the gravy is thick, about 5 minutes. Add salt and black pepper to taste. Transfer to a bowl and serve with the turkey. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Shrimp Curry with Chayote Naina's Crab Curry Sohini's Fast and Easy Indian Tuna Vinegar-Poached Fish with Fresh Curry Leaves Grilled Sea Bass Broiled Indian Swordfish Steaks Basic Southern Indian Fried Fish Pan-Fried Whole Fish with Tomatoes and Kokum Butter Chicken Curry Cashew and Poppy Seed Chicken Curry Chicken Curry with Chopped Onions and Tomatoes Chicken Curry with Dry-Roasted Spices Chicken Tenders with Sautéed Spinach Chicken in Fried Masala Curry Chickpea Masala Chicken Cilantro Chicken Drumsticks in a Wok Coriander and Apple Chicken Diced Chicken with Cumin and Red Bell Peppers Ginger Chicken with Citrus Juices Goan Egg-Drop Curry with Coconut and Tamarind Griddle-Fried Chicken Skewers with Mango-Ginger Sauce Grilled Tandoori Chicken Ground Meat Omelet Filling Hyderabadi Fenugreek Chicken Mashed Potato Omlet Kerala Egg and Potato Curry with Coconut Milk Mint-Cilantro Chicken Oven-Roasted Vegetable Omelet Filling Oven-Roasted Yogurt-Marinated Chicken Pan-Cooked Chili-Chicken Thighs Pan-Cooked Onion Chicken Parsi Omlet with Tamarind Parsi Scrambled Eggs with Corn Peach and Tomato Chicken Punjabi Fenugreek Chicken Roasted Turkey with Indian Flavors Savory Indian-Style French Toast Scrambled Eggs with Crumbled Paneer Cheese Scrambled Eggs with Onions Spicy Green Chutney Omelet Filling Spicy Omelet with Ground Masala Steamed Green Basmati Rice Stuffed Green Chutney French Toast Stuffed Omeletes Tamarind Chicken Tomato and Paneer Cheese Omelet Filling Traditional Indian Chicken with Spinach Yogurt- Braised Meat Balls Yogurt Chicken Curry with Caramelized Onions Tangy Shrimp with Fresh Mint Leaves Sunil's Kashmiri Pot-Roasted Lamb with Dried Ginger Stuffed Rolled Lamb Strips in Spicy Cream Sauce * Non-Vegetarian Fare Spicy North Indian Egg Curry Spicy Green Masala Chicken Basic Chicken Curry Saffron Chicken Curry with Dry-Roasted Almonds South Indian Coconut Chicken Curry Almond Chicken in Coconut Milk Sauce Grilled Chicken in Spicy Sauce Chicken and Cracked-Wheat Curry Goan-Style Spicy Chicken Curry Fragrant Chicken Curry with Coconut and Sesame Seeds Hyderabadi Chicken Curry Baked Yogurt-Mint Chicken Curry Chicken Tenders in Creamy White Sauce Parsi Peanut Chicken Nirmala's Sindhi Chicken Curry Soft-Cooked Ground Chicken with Cardamom Seeds Diced Chicken with Pomegranate Seeds Chicken Kofta Balls in Kashmiri Cashew-Saffron Sauce Basic Pan-Roasted Lamb Curry Classic Marinated Lamb Curry Pan-Fried Shrimp Curried Lamb with Whole Spices Lamb Curry with Pickling Spices Marinated Lamb Shanks Curry with Potatoes Rita's Mutton Curry Mughlai Lamb Curry with Cashews and Coconut Milk Mughlai Pot-Roasted Lamb with Almonds and Poppy Seeds Parsi Lamb Curry Punjabi Split Chickpeas and Lamb Curry Hyderabadi Mashed Lamb and Cracked-Wheat Hyderabadi Lamb with Mixed Legumes Fragrant Lamb Chops in Yogurt Curry Mughlai Lamb Chop Curry with Almond and Poppy Seeds Parsi Lamb Chops Curry Milk-Simmered Rib Chops Milk-Simmered, Batter-Fried Lamb Rib Chops Citrus-Glazed Lamb Loin Chops Pan-Sautéed Lamb Chops with Rosemary Sautéed Lamb Cutlets with Fenugreek Pot-Roasted Leg of Lamb Hyderabadi Spicy Leg of Lamb Raan with Screwpine Essence Spinach-Stuffed Honey-Roasted Boneless Leg of Lamb Grilled Butterflied Leg of Lamb Spicy Rack of Baby Lamb My California-Style Rack of Baby Lamb Ground Meat with Potato Wedges Ground Meat with Red Lentils Ground Meat with Spinach and Coconut Milk Ground Meat with Nuts and Raisins Spicy Meat Balls Stuffed Meat Balls in Yogurt-Cream Sauce Egg-Stuffed Meat Balls in Yogurt-Cream Sauce Kashmiri Hand-Pressed Meat Rolls in Curry Sauce Ground Meat Rolls in Spicy Buttermilk Sauce Kashmiri Meat Balls in Red Paprika Sauce Kerala Lamb Chile-Fry with Vinegar Kerala Lamb Curry with Coconut Milk Coorgi Pork Curry Spicy Goa-Style Lamb Curry Spicy Goa-Style Pork Curry Rosita's Goan Pork Curry Goan Beef Curry Kashmiri Slow-Cooked Spicy Lamb Curry Kashmiri Lamb Curry with Saffron Kashmiri Lamb Curry with Turnips Flattened Lamb Strips in Fragrant Yogurt Curry Meat Broth Lamb Curry Spicy Grilled Shrimp Cochin Coconut Shrimp with Tomatoes Marinated Shrimp with Green Mangoes and Bell Peppers Kerala Shrimp Chile-Fry Butterflied Sesame Shrimp Coconut Chutney Shrimp Pan-Fried Fish Fillets with Ajwain Seeds Pan-Fried Sea Bass with Cilantro-Yogurt Sauce Blackened Garam Masala Fish Basic Fish Curry Pan-Fried Halibut in Yogurt-Cashew Curry Fish with Bengali 5-Spices Fish with Ground Mustard Seeds Cochin Masala Fish with Pearl Onions Sohini's Fish Curry with Dried Coconut Malabar Fish Curry with Kokum and Coconut Milk Spicy Fish Curry with Coconut Sauce Goan Fish Curry with Coconut Milk and Tamarind Hyderabadi Fish Curry with Sesame Seeds and Tamarind Fish with Bell Peppers and Onions |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
