Indian Masala Turkey

Two ways of making it just right

CAMILLE BERRY

Gathering around the dinner table with loved ones each Thanksgiving is always such a joy, but serving the same old roasted turkey year in, year out can get a bit dull. Spice things up this year with an Indian-style turkey. Whether you’re roasting a whole bird or serving up a smaller portion of turkey, we have two fabulous recipes for you to try: desi roasted masala turkey and an easy turkey makhani. These simple yet flavorful Indian-style turkey dishes will help make this year’s Thanksgiving dinner one to remember.

DESI ROASTED MASALA TURKEY

Roasted turkey is the main event of any Thanksgiving dinner, but if we’re being honest, it can get a bit dull. The solution? Adding a bit of spice, of course! A delicious marinade featuring classic Indian spices like cumin, garam masala, chili powder, and ginger will take your roasted turkey to the next level – it’ll be anything but boring. For perfectly succulent roasted turkey, be sure to brine it overnight. This will not only infuse the meat with flavor, it’ll also help prevent the meat from drying out, leaving you with juicy, tender turkey meat that’ll have your guests asking for seconds.

FOR THE MARINADE:

• 1 10 to 15 lb turkey, brined • 3 tbsp ginger, minced • 3 tbsp garlic, minced • 1 to 2 tbsp red chili powder, or more to taste • 1 tbsp cumin • 3 tbsp garam masala • 1/4 cup tomato puree • 1 1/2 tbsp freshly squeezed lemon juice • Salt and pepper to taste • 3 to 4 tbsp extra virgin olive oil

FOR ROASTING:

• 2 to 3 large yellow onions, chopped • 2 to 3 carrots, peeled and chopped • Mix all of the ingredients in a bowl. Gently rub the marinade over the skin of the turkey and under the skin of the turkey. • Heat your oven to 400°F. Place the turkey in a roasting pan breast side down. Add the onions and carrots. Roast for 13 minutes per pound. You’ll know it’s done when it reaches an internal temperature of 165°F. • Remove the turkey from the oven, tent with foil, and let it rest for 20 to 30 minutes before carving.

TURKEY MAKHANI

If you’re hosting a smaller group or looking for a way to use up your turkey leftovers after Thanksgiving, turkey makhani is a sensational dish to tempt the taste buds of your guests and bring a bit of desi flair to your dinner table. For ultratender, melt-in-your-mouth turkey, marinate the meat for a few hours up to overnight in a mixture of yogurt and spices. If you’re short on time, you can skip this step and still whip up a delicious curry that will have your Thanksgiving guests praising your culinary skills.

FOR THE MARINADE:

• 1 lb turkey, cut into cubes • 3/4 cup plain yogurt • 2 tbsp garlic, minced • 1 tbsp ginger, grated • 2 tsp garam masala • 1 tsp turmeric • 1 tsp red chili powder • 1 tsp cumin • Salt to taste

FOR THE SPICE BLEND:

• 1 tsp whole coriander seeds • 1/2 tsp whole cumin seeds • 1/2 tsp black peppercorns • 4 cloves • 1 black cardamom pod • 1 to 2 red chilies

FOR THE GRAVY:

• 1 can chopped tomatoes • 1 onion, chopped • 2 whole green chilies • 3 tbsp garlic-ginger paste • 3 green cardamom pods

FOR THE MAKHANI:

• Ghee, as required • 1/2 tsp turmeric • 1/2 to 1 tsp red chili powder, to taste • 1 tsp methi leaves • 1 tsp spice blend • 2 bay leaves • 1 cinnamon stick • 1 cup heavy cream

METHOD

1. Place turkey, yogurt, and spices in a large bowl. Mix well to combine.

Cover with cling film and marinate for at least 3 hours up to overnight. 2. Start by tempering the coriander seeds, cumin, peppercorns, cardamom, and chilis for a few minutes, until fragrant. Grind them with a mortar and pestle or use a spice grinder. Set aside. 3. In a medium-sized saucepan, add the tomatoes, onions, chilies, garlic-

ginger paste, and cardamom over medium heat. Stir, then place the lid on the pan, making sure there’s room for steam to escape. Simmer for half an hour, then remove from the heat and blend. 4. While the gravy is cooking, melt 1 to 2 tbsp of ghee in a skillet. Add the spice blend, bay leaves, cinnamon, turmeric, and chili powder. Stir and cook for 1 to 2 minutes. 5. Season the turkey with salt. Place it in the pan and cook for 8 to 10 minutes. 6. Pour the gravy over the turkey. Stir to combine, then let everything simmer for 1 to 2 minutes. Pour in the milk, and cook over medium for another 5 minutes. 7. Add the methi leaves to the pan, stir, then serve with rice, naan, roti, or parathas. Happy Thanksgiving!