How to cook an Exotic Turkey Dinner for the Holidays

Over the years, I have tried different recipes until one year, I made a turkey with tandoori flavors and served it with my cranberry chutney. There's been no turning back! Try this exotic turkey dish for your Thanksgiving dinner

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 (14- to 16- pound) fresh turkey, washed and patted dry
• 20 to 25 raw cashew nuts
• 12 quarter-size slices peeled fresh ginger
• 10 large fresh garlic cloves, peeled
• 3 to 5 fresh green chili peppers, such as serrano, stemmed
• 1 cup coarsely chopped fresh cilantro, including soft stems
• 1/2 cup fresh mint leaves
• 1 1/4 cups nonfat plain yogurt, whisked until smooth
• 1/3 cup fresh lemon or lime juice
• 1 1/2 salt, or to taste
• 2 to 3 tablespoons OLIVE OIL extra virgin
• 1 tablespoon ground dried fenugreek leaves
• 1 tablespoon garam masala (ask for this at the Indian stores – sold in a small packet)
• 1 tablespoon ground paprika
• 1/2 teaspoon freshly ground nutmeg
• 1/4 teaspoon freshly ground mace
• 3 to 4 cups canned chicken broth, reduced fat, low-sodium preferred
• 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, lemon juice, and salt, and process to make a smooth paste. Transfer to a bowl.

3. Heat the olive 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 (or one hour) minutes until the turkey is well-browned and a meat thermometer reads 180°F, 4 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.

[Cherst1031]

on 12/24/2007 I tried this today and it was very good. The marinade kept the turkey nice and moist and it smelled wonderful cooking!