Big Red Turkey
indian, poultry, tnt
1 basmati & lentil stuffing
1 onion chopped
4 cloves garlic minced
2 tablespoon butter
1/2 teaspoon ground cumin
1/2 teaspoon tumeric
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 cup lentils
1 cup basmati rice
3 cup water
1/2 cup raisins
1/2 cup pistachio nuts chopped
1 tandoori turkey
12 lb turkey
1 salt and pepper
3/4 cup bottled tandoori paste
3/4 cup plain yoghurt
1/2 teaspoon ground cumin
1 teaspoon chile powder
4 cloves garlic
Basmati & Lentil Stuffing:
In a skillet, cook onion and garlic in butter until soft. Add cumin, tumeric, coriander and salt. Cook another 5 minutes and set aside.
Cook lentils and rice in water 15 minutes. Add onion/garlic mixture to rice and lentils and cook 10 more minutes. Stir in raisins and pistachios. Set aside to cool. Use to stuff body and neck cavities of bird.
Tandoori Turkey:
Remove neck and giblets from turkey. Wash turkey well, then pat dry and season inside and out with salt and pepper.
Spoon stuffing into turkey neck and body cavities. In a large mixing bowl, combine the tandoori paste, yogurt, cumin, chili powder and garlic until smooth. Spread 1/4 of mixture under turkey skin, then spread remainder over turkey, saving little to baste turkey with.
Place on roasting rack in pan and roast at 325 degrees, basting often, until nicely browned and thermometer inserted into the deepest part of thigh reads 180 degrees, about 15 minutes per pound.
Notes: Invented by the LA Times Test Kitchen to approximate a Tandoori Turkey. Remember to drizzle the finished bird with fresh lime juice and serve with a garlicky raita or yoghurt and cucumbers.
Recipe By: Birds of a Different Feather, LA Times 11.16.95 Serving Size: 14
teresa@lamg.com
Yield: 1 servings