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Woolworths Tandoori Spiced Turkey

Woolworths Tandoori Spiced Turkey

(image source: https://www.texasmonthly.com/)

Woolworths Tandoori Spiced Turkey

Recipe by Prue Leith’s Chef Academy / Woolworths Website 
 
INGREDIENTS
a pinch salt
4 cm fresh ginger, finely chopped
4 garlic cloves, finely chopped
2 tbsp tomato paste
30 ml canola oil
30 ml lemon, juiced
1 tsp ground turmeric
15 ml ground cumin
5 ml hot chili powder
10 g paprika
7 ml garam masala
200 ml low fat plain yoghurt
2-3 kg whole turkey
500ml chicken stock
 
METHOD
1.Combine all the ingredients for the marinade thoroughly in a mixing bowl and taste.  If you prefer it spicier, add more chili.
2.Remove the neck and giblets from the turkey and rinse thoroughly under cold water.  Gently dry with kitchen paper.
3.Place the turkey in a flat glass dish; fold the wingtips underneath the body of the turkey in order to stabilize it.
4.If you are up for a little more work, carefully remove the wishbone close to the neck by scraping the bone with a small knife and pulling it out with your fingers.  The bone is situated in a V-shape around the neck of the turkey (it makes it easier to slice the turkey elegantly when serving).
5.Baste the entire turkey thoroughly with the marinade. The marinade should be brushed on generously and add a spoon full into the carcass.
6.Bring the two legs of the turkey together and tie it tight with some string.  This will ensure that the turkey holds its shape and that it will cook evenly.
7.Cover the turkey with cling wrap and let it marinate overnight.
8.Take the turkey out of the fridge about an hour before cooking. Preheat your oven to 220 degrees Celsius. 
9.Turkey is at its best when it is cooked slowly, so make sure not to chase the turkeys cooking progress – extra time at a lower temperature will be worth the wait. 
10. Place your turkey in a roasting tray, and add the chicken stock. Place turkey in the oven, and drop the temperature to 180 degrees Celsius. The cooking time is roughly 25 minutes per kilogram of turkey, so in the case of a 4kg turkey, you are looking at a cooking time of roughly an hour and a half. 
11. Baste the turkey with the juices in the tray consistently, making sure to cover the whole bird. Do this out of the oven, to avoid leaving the door open and losing all your heat. 
12. Once cooked, remove from the oven, and rest for 30 minutes until serving.


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