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Recipe Detail Page
Curry-Roasted Turkey with Tikka Masala-Style Gravy
Holiday 2012
Boost the flavour of a classic roasted turkey and gravy with just a handful of Indian spices.
Serves 12 with 3½ to 4½ cups (875 mL to 1.125 L) gravy
TURKEY
10 to 12 lb (4.5 to 5.5 kg) turkey with giblets
3 tbsp (45 mL) butter, at room temperature
1 tsp (5 mL) each ground coriander, ground cumin and ground ginger
½ tsp (2 mL) cayenne pepper
¼ tsp (1 mL) ground cinnamon
Generous pinches of salt
10 cups (2.5 L) Fennel-Garlic Naan Stuffing (recipe follows)
TIKKA MASALA GRAVY
2 tbsp (30 mL) butter
1 onion, chopped
1 tbsp (15 mL) garam masala
1 tsp (5 mL) turmeric
½ tsp (2 mL) ground cumin
½ tsp (2 mL) ground coriander
2 cups (500 mL) chicken broth
1 cup (250 mL) water
1 cup (250 mL) canned crushed tomatoes
¼ cup (60 mL) all-purpose flour
1 cup (250 mL) plain yogurt, at least 2% (optional)
1 Start by preparing turkey. If frozen, defrost following package directions.
2 Preheat oven to 325°F (160°C).
3 In a small bowl, stir butter with turkey spices until evenly mixed.
4 Remove giblets from turkey and set aside. Rinse turkey inside and out. Pat dry with paper towels. Lightly pack with stuffing. (It may expand during roasting.) Bake any remaining stuffing separately (see instructions in Fennel-Garlic Naan Stuffing). Bring neck skin up over back. Tuck wing tips in securing neck flap. Tuck legs under skin flap (if there is one). Sew shut or fasten with skewers. Or cover opening with foil so juices don’t seep in and sog the stuffing. Rub butter mixture under turkey breast skin and all over turkey. Place breast-side up on a rack in a roasting pan. Tent with 2 large pieces of foil. Seal foil tightly to pan. Roast in centre of oven for 2 hours.
5 When turkey has roasted for 2 hours, remove foil. Baste with pan juices. Continue to roast, uncovered, basting occasionally until leg moves easily at joint and a meat thermometer inserted into breast reads 180°F (82°C) and inserted into the thigh reads 165°F (73°C). This will take 1 to 2½ more hours, depending on the size of the turkey. (If an area begins to brown too quickly, cover that area with foil.)Remove bird to a cutting board. Loosely cover with foil. Let stand for at least 15 minutes before carving.
6 Meanwhile, prepare gravy. Heat butter in a medium saucepan over medium-low. Add onion and gravy spices. Cook, stirring often, for 2 minutes or until onions are softened and spices are fragrant. Add broth, water and giblets. Bring to a simmer. Gently simmer for 30 minutes. Strain and save only the liquid. After removing turkey from pan, skim fat from pan juices. Pour pan juices and crushed tomatoes into a saucepan. When it comes to a boil, sift in flour, whisking constantly. Gradually whisk in strained broth mixture. Simmer, stirring often for 5 to 10 minutes or until thickened. Remove from heat. Whisk in yogurt, if desired.
Serves 12 with 3½ to 4½ cups (875 mL to 1.125 L) gravy
FENNEL-GARLIC NAAN STUFFING
This classic stuffing—made with Indian naan bread—is super-flavourful yet a snap to put together.
4 pieces of naan bread, about 2 pkgs, each 240 to 250 g
1 small bulb of fennel
1 onion
5 garlic cloves
1 tbsp (15 mL) vegetable oil
2 tbsp (30 mL) chopped fresh sage
¾ to 1 cup (175 to 250 mL) chicken broth
1 Preheat oven to 325°F (160°C).
2 Cut naan into pieces, about ½ to ¾ inch (1 to 2 cm) wide. This should measure about 10 cups (2.5 L). Spread out over 2 baking sheets. Toast in centre of preheated oven for 10 minutes or until dry and lightly toasted. Meanwhile, cut feathery fronds from fennel and reserve. Cut fennel bulb into quarters, then cut out and discard core. Finely chop fennel and onion. Mince garlic.
3 Heat oil in a large frying pan set over medium heat. Add fennel, onion and garlic. Stir often for 7 to 10 minutes or until tender.
4 Place naan cubes in a large bowl. Sprinkle with sage. Add fennel mixture. Toss to evenly mix. Drizzle with just enough broth to moisten. Stuff into turkey. Or, if baking stuffing separately, turn into a baking dish. Loosely cover with foil. Bake for 15 minutes, and then remove foil. Continue baking for 10 to 15 more minutes or until lightly golden on top. Serve garnished with chopped fennel fronds, if desired.
Makes 10 cups (2.5 L) stuffing for 12 servings
