Spicy Turkey Ghee Roast
Canadian, Indian, International
A whole turkey breast with some (most) of the skin removed - usually 3 1/2 - 4 lbs
For the Marinade Sauce
3 - 4
Kashmiri Red Chillies
Other Ingredients for Marinade Sauce
Ghee + 1 tsp
Potatoes, cut any way you see fit. I chop them in rustic chunks
Wash Turkey breast and put it aside in a comfortably sized bowl that will fit in your fridge.
Heat a pan on the stove with a tsp of ghee.
Add whole coriander seeds, fennel, and cumin. Roast, stirring constantly, until fragrant. This will take 5 minutes.
Add in the rest of the whole spices for another min. Keep the mixture moving to prevent burning.
For the Spicy Marinade Paste
Add all the ingredients for the paste in a blender (or a small food processor) EXCEPT GHEE - all including roasted spices, tamarind pulp juice, turmeric, sugar, 1/2 tsp salt etc. and grind to a paste.
For the Turkey
Heat ghee for a few seconds in the microwave. Mix with the spice paste and onions.
Coat the turkey breast generously with this paste. Cover and refrigerate overnight.
The following day, place chunks of potatoes on the bottom of the dish These will cook under the turkey breast and can be served separately or together.
The spicy turkey dish goes in the oven for 35 mins at 350 deg c. Flip if you can at 20 mins.
Use the thermometer to check if it's cooked.
Turn the grill to hot and broil for 10 min to get the colour on top.
Serve hot with salad, rice or bread.
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