TANDOORI TURKEY
Unlock the cure for the common roast turkey with New York City chef Heather Carlucci-Rodriguez's ingenious techniques: First, toast and grind whole spices to coax out their essential oils. Next, marinate the turkey with the spices and yogurt in an oven roasting bag overnight. Then roast the turkey in the bag to lock in flavors and keep the meat ultra juicy. You'll have plenty of richly spiced gravy to pass around the table.
Provided by Heather Carlucci-Rodriguez
Categories Ginger turkey Thanksgiving Yogurt Dinner Spice Clove Coriander Cardamom Cumin Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 to 12 servings
Number Of Ingredients 42
Steps:
- For tandoori masala:
- Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
- For garam masala:
- Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. Sift through a medium-mesh strainer into a small bowl; stir to combine. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
- For turkey:
- Pat turkey dry with paper towels. Rub inside and out with salt; transfer to roasting bag. Stuff turkey with cardamom pods and cumin seeds, then onion, celery, and garlic.
- For marinade:
- Purée all ingredients in a blender. Pour marinade into roasting bag. Smear all over turkey. Tie bag and arrange turkey, breast side down, in a large heavy roasting pan. Refrigerate overnight.
- Let turkey stand in bag at room temperature for 1 hour. Turn breast side up. Create steam holes in bag if required by manufacturer's instructions.
- Preheat oven to 400°F. Roast turkey for 30 minutes. Reduce heat to 350°F. Roast until an instant-read thermometer inserted into thickest part of thigh (puncturing bag with thermometer) registers 160°, about 1 1/2 hours longer. Cut top of bag open, being careful of steam and juices, and pull back over turkey. Roast turkey until breast is deeply browned but not burned and a thermometer inserted into thigh registers 165°F, 15-30 minutes longer.
- Transfer to a platter. Let rest for at least 20 minutes before carving.
- Meanwhile, strain juices into a large saucepan. Spoon fat from surface. Simmer over medium heat until sauce is reduced to 3 1/2 cups, about 20 minutes.
- Carve turkey. Serve with accompanying gravy.
INDIAN TURKEY CUTLETS
This is originally a recipe for outside grilling from Good Housekeeping July 2003. It works just as well inside in my broiler. Tastes like a Tandoori chicken recipe.
Provided by mandabears
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Grate 1 teaspoon peel from 1 lime and squeeze 1 tablespoon juice.
- Cut remaining lime into wedges.
- Reserve for squeezing juice over cooked cutlets.
- In a large bowl, mix lime peel and juice, yogurt, vegetable oil, ginger, cumin, coriander, garlic and salt.
- Just before cooking add turkey cutlets to the yogurt mixture and stir to cover cutlets.
- Do not let cutlets marinate more than 15 minutes or the texture will become mealy.
- Broil 2 1/2 minutes on each side, 5 minutes total.
- Serve with lime wedges and steamed rice.
Nutrition Facts : Calories 44.1, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.5, Sodium 396.8, Carbohydrate 5.5, Fiber 0.8, Sugar 3, Protein 0.9
INDIAN MINCE CUTLETS
Make and share this Indian Mince Cutlets recipe from Food.com.
Provided by Millereg
Categories Lamb/Sheep
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place the ground meat in a pan and add to it the ginger garlic paste, chilli powder, garam masala, coriander powder, turmeric and salt and mix well.
- Add ½ cup of water and cook until the meat is done.
- Let it cool and then place the ground meat in a blender/ grinder and make a fine paste of it.
- The paste should not be too liquid you should be able to make balls of the mixture.
- Add an egg while grinding.
- When done add salt to taste.
- Now make 1-inch round balls from the dough and keep aside.
- Also make 3" balls from the mashed potato mixture and keep aside.
- Now flatten each potato ball into a flat disc.
- Place a ground meatball in the centre and cover it with the mashed potato from the sides.
- Shape them into balls and slightly press them flat shaping them like thick flat circular discs.
- Beat the remaining eggs in a flat dish with salt according to taste.
- Dip each potato cutlet in the egg mixture, then coat with breadcrumbs (shake off the excess) and fry on a hot pan with ghee or oil till it is golden on both sides.
- Serve piping hot.
Nutrition Facts : Calories 546.4, Fat 30, SaturatedFat 12.6, Cholesterol 215, Sodium 131.5, Carbohydrate 41, Fiber 5.3, Sugar 2.1, Protein 27.5
TENDER BREADED TURKEY CUTLETS
I came up with this thinking of a different way to serve the turkey breast. The sour cream seals in the moisture and no one would ever guess that it's in there. A great new way to try turkey. This is my husband's new favorite turkey dish.
Provided by Tanya Belt
Categories Meat and Poultry Recipes Turkey Breasts
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
- Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.
Nutrition Facts : Calories 396.7 calories, Carbohydrate 24.8 g, Cholesterol 133.5 mg, Fat 7.9 g, Fiber 1.5 g, Protein 53.1 g, SaturatedFat 2.3 g, Sodium 749.8 mg, Sugar 4.8 g
TURKEY CUTLETS WITH PAN GRAVY
Using cutlets or any boneless meat speeds up cooking time for this quick entree. You can use thin boneless, skinless chicken breast as well. -Margaret Wilson, Sun City, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Mix poultry seasoning, seasoned salt and 1/8 teaspoon pepper; sprinkle over turkey. In a large skillet, heat oil over medium-high heat. Add cutlets in batches; cook until no longer pink, 2-3 minutes per side. Remove from pan; keep warm., In same pan, melt butter over medium heat; stir in flour until smooth. Gradually stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Sprinkle with remaining pepper. Serve with turkey.
Nutrition Facts : Calories 292 calories, Fat 15g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 772mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
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