**I just wanted to repost this turkey recipe. If you're a bit daring and like to "spice" things up, this is the recipe for you! Enjoy!**
Well, since my search for recipes was inspired by the "All-American" (or Canadian) turkey dinners, I thought I it would make sense to post "My Desi Turkey" as the first post on this page. "Desi" loosely means anything from the Indo-Pak subcontinent.
Please note, the recipe below is written for every 2 lbs of meat. So, if you have a 14 lbs turkey, multiply this recipe 7 times. You don't necessarily have to "multiply" it using a calculator but repeat it 7 times while you are adding the spices to your bowl. I just found it most convenient keeping the recipe this way.
All of these spices can easily be found in your local Indian/Pakistani grocery shop or even in the international section of your main grocery store. The soy sauce and chili garlic sauce is not actually "desi" but its from oriental cooking. You can find it in your main grocery store. The oven bag is a wonderful little thing. It works wonders and reduces your cooking time to just about 2 hours! I can't live without this. The turkey comes out juicy on the inside and crispy on the out. Just find it in the grocery section where you they carry foils, plastic wraps, etc.
Be prepared, this is loaded with spices and is not your conventional recipe.... :) You can tone down the red chili powder to your liking or just omit it all together. Enjoy!
1 1/2 tsp garlic powder, granulated
1 tsp ginger powder
1 tsp black pepper, ground
1/2 tsp salt
1/4 tsp turmeric powder
1/2 tsp red chili powder (optional)
2 tsp lemon juice
2 tsp soy sauce
1 tsp chili garlic sauce
1 oven bag
1 roasting pan or large foil pan
- Clean your turkey and remove any excess fat. Loosen the skin from the meat using a wooden spoon and carefully make deep cuts in the breast, thighs and legs. (This will allow the spices to get into the meat really well).
- Mix all of the above ingredients in a bowl except for water. Slowly add water until all spices become a uniformed, thick paste.
- Using your hands, apply the paste under the skin and into the slits and cuts. Rub the paste on the skin as well. Rub it in well.
- Cover and place into the refrigderator overnight.
- When you are ready to cook the turkey, remove it from the refridgerator and let sit.
- Preheat oven to 350 F.
- Prepare your pan and place an oven bag in the centre. Carefully open the bag and slide the turkey into the oven bag. Follow manufacturer's directions and seal closed with the provided tie. You will have to cut a few tiny slits on the top of the oven bag for steam to escape.
- Place in the oven and roast according to the manufacturer's directions. (Note: it usually takes a 14 pounder to roast to perfection in about 1.5 to 2 hrs, HONEST!).
- Place the roasted turkey in a nice pan, cover and place on the side.
- Remove the excess turkey juice from the roasting pan, discard the fat drippings and place in a sauce pan. Let simmer on stove on medium.
- In a small bowl, add some cornstarch with cold water. Mix until uniform.
- While stirring, add the cornstarch paste into the sauce pan. Cook until the gravy becomes thick and dark. Serve with your turkey!