We are counting down the days until it's Turkey Time here at our house. I have all my shopping done and now it's just about getting down to starting some of the cooking. I think I will start tomorrow by making my Spicy and Quick Cranberry Pineapple Chutney first since it's quick and easy. Then the prep work for the rest of my Thanksgiving dishes will have to happen on Wednesday as well as my baking. Finally Thursday morning will be a mad dash to get everything else done before lunch time.
What time do you have your meal? We usually eat around 2pm. That gives us plenty of time to digest all the food we gobbled up and make room to eat dessert around 5pm.
My sister is making the turkey this year. She makes a really good turkey. So I thought I would play around and try making a non-traditional Asian style turkey. This time I went with Indian flavors and tandoori spices. I have to admit that it's not the prettiest of turkeys, but it's full of flavor.
You can also try this year around on a regular roasting chicken, but reduced the quantities for the marinade by half (depending on the size of your chicken). This turkey will make excellent leftover sandwiches or turkey salad the next day (if there are any leftovers). It will also go well with yellow rice, cucumber raita and and a green salad.
Prep Time: 24 hours
Cook Time: 3-4 hours
- 1 10-12lb thawed turkey
- 2-3 cups plain yogurt
- 2 Tbs grated fresh ginger
- 2 Tbs grated fresh garlic
- 2-3 Tbs garam masala powder
- 2 tsp turmeric powder
- 1 Tbs red chili powder (or to taste)
- juice of one lemon
- salt and black pepper to taste
- pandan leaves (optional)
- 2 stalks lemon grass (optimal)
- one onion cut into large wedges
1. Prepare marinade by mixing together the yogurt, ginger, garlic, salt, black pepper, red chili powder, garam masala powder, turmeric and lemon juice together.
2. Apply on turkey under the skin, on top of skin and in the cavity. Marinate in for up to 24 hours.
3. Place marinated turkey in roasting pan and add onion wedges, pandan leaves and lemongrass into the cavity.
4. Fill pan with 3 cups of chicken stock. Bake turkey at 425 degree for 30 minutes. Take turkey out of oven and it with foil. Lower temperature to 325 degree and bake 15 minutes for every pound of turkey (example: a 12lb turkey will take about 3hours). Bake uncovered for last half hour.
5. Bake until you have a cooking temp of 165 degree when you insert a meat thermometer in the thickest part between the thigh and the breast. Remember it's important to let your turkey sit for 30 minutes at minimum after pulling it out of the oven before you carve it. Tent it with some aluminum foil to keep it warm. Carve and enjoy.
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