Without a doubt, beautifully roasted turkey is the showstopper at every Thanksgiving celebration. And yes, there are dozens of roast turkey recipes out there. Again, roasting turkey is a time consuming process. So, here’s my step by step guide to making the best moist, juicy and flavorful turkey. But, with an Indian twist. To roast the most flavorful turkey, you don’t need a culinary degree or high-tech kitchen gadgets. All you need is patience, your beautiful oven and of course, the best recipe.
The ultimate tandoori turkey recipe to make Thanksgiving dinner prep a breeze
First, brine the turkey. Basically, it’s a simple process of soaking the whole bird in a mixture of salt, spices and herbs. I highly recommend brining as it makes the turkey more flavorful and juicy. Just because we want to bite into flavorful slices. Start with boiling vegetable stock, salt, sugar and few dried spices in a saucepan. Cool this mixture before you add it to a large pot. It’s very important that you use a very large pot or even a clean bucket depending on the size of the turkey. Place the turkey in the pot and pour in the salt mixture. Add plenty of water. Make sure turkey is fully submerged in water. I’ve also add a couple of rosemary sprigs for extra flavor. Next, the actual roasting process involved in making this tandoori turkey. Turkey is marinated with my favorite homemade tandoori paste to create the Indian twist. I like to rub a little paste between the skin and flesh. I know that it’s time consuming, but trust me, it’s really worth the effort. It’s the best way to add more flavor. More flavor means extra deliciousness. Once the turkey is covered in homemade tandoori paste, transfer it to the rack on the roasting rack. You’ll also need to add in some diced onions and carrots to the bottom of the pan. The idea is to catch all the juicy drippings from the turkey and use it in the homemade gravy. How delicious is that? And finally, the lip-smacking, highly flavorful homemade gravy. A simple mixture of juices from the roasting pan, cumin seeds, bay leaves and chicken stock. I’ve also added a little cornflour to thicken the gravy. Simmer for a few minutes. And done. Trust me, this gravy is totally delicious. And the perfect accompaniment to this tandoori turkey.
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