A festive centerpiece! This Indian-style Turkey Roast features a whole turkey marinated in fragrant spices and yogurt, then roasted to juicy perfection. It's a stunning fusion dish perfect for holidays and special gatherings.
Prep45 min
Cook180 min
Soak480 min
Servings8
Serving size: 1 serving
976cal
128gprotein
9gcarbs
Ingredients
5.5 kg Whole Turkey (About 12 lbs, thawed, giblets and neck removed)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
About Turkey Roast, Steamed Basmati Rice and Vegetable Sambar
Perfectly spiced Turkey Roast with aromatic sambar & rice. A protein-packed, energy-giving lunch!
This chettinad dish is perfect for lunch. With 1569.51 calories and 146.79000000000002g of protein per serving, it's a nutritious choice for your meal plan.
44gfat
0.25 cup Ghee (Melted, for basting)
1 pcs Onion (Small, finely chopped for gravy)
2 tbsp Cornstarch (For thickening the gravy)
2 cup Chicken Broth (For the gravy)
0.5 tsp Black Pepper Powder (Freshly ground, for gravy)
Instructions
1
Prepare the Turkey
Ensure your turkey is completely thawed. Remove the neck and giblets from the cavity and save them for stock or gravy if desired.
Rinse the turkey inside and out with cold water and pat it completely dry with paper towels. A dry surface is essential for crispy skin.
2
Prepare and Apply the Marinade
In a large non-reactive bowl, whisk together the curd, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, lemon juice, and salt to form a smooth paste.
Using your fingers, gently separate the skin from the turkey breast and thighs, creating pockets.
Make a few shallow cuts into the thickest parts of the turkey meat (breast and thighs) to allow the marinade to penetrate deeply.
Generously rub the marinade all over the turkey, ensuring you get it under the skin and inside the cavity.
Place the marinated turkey in a large roasting bag or a deep dish, cover tightly, and refrigerate for at least 8 hours, or ideally overnight (up to 24 hours) for maximum flavor.
3
Prepare for Roasting
Remove the turkey from the refrigerator 60-90 minutes before roasting to allow it to come to room temperature. This promotes even cooking.
Preheat your oven to 165°C (325°F).
Tuck the wing tips under the body and tie the legs together with kitchen twine to ensure it cooks evenly.
Place the turkey on a roasting rack set inside a large roasting pan.
4
Roast the Turkey
Tent the turkey loosely with aluminum foil to prevent the marinade from burning too quickly.
Roast for approximately 3 hours for a 5.5 kg (12 lb) turkey, or about 15 minutes per pound.
Every 45 minutes, remove the turkey from the oven and baste it with melted ghee or the pan drippings.
For the final 45-60 minutes of cooking, remove the aluminum foil to allow the skin to become golden brown and crisp.
The turkey is fully cooked when a meat thermometer inserted into the thickest part of the thigh (not touching the bone) registers 74°C (165°F).
5
Rest and Prepare Gravy
Once cooked, carefully transfer the turkey to a large cutting board. Tent it loosely with foil and let it rest for 20-30 minutes. This crucial step allows the juices to redistribute, ensuring a moist and tender result.
While the turkey rests, make the gravy. Skim off excess fat from the roasting pan, leaving about 2 tablespoons of drippings.
Place the roasting pan over medium heat on the stovetop. Add the finely chopped onion and sauté for 3-4 minutes until softened.
Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to release all the flavorful browned bits (deglazing).
In a small bowl, whisk the cornstarch with 1/4 cup of cold water to create a slurry. Slowly whisk the slurry into the pan.
Bring the gravy to a simmer and cook for 3-5 minutes, stirring constantly, until it has thickened. Season with black pepper and add more salt if needed.
6
Carve and Serve
After resting, carve the turkey.
Serve the sliced turkey warm, accompanied by the hot masala pan gravy.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
