Tandoori Spiced Turkey With Cracked Pepper Gravy Recipes

TANDOORI TURKEY

Steps:

• For tandoori masala:
• Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
• For garam masala:
• Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. Sift through a medium-mesh strainer into a small bowl; stir to combine. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
• For turkey:
• Pat turkey dry with paper towels. Rub inside and out with salt; transfer to roasting bag. Stuff turkey with cardamom pods and cumin seeds, then onion, celery, and garlic.
• For marinade:
• Purée all ingredients in a blender. Pour marinade into roasting bag. Smear all over turkey. Tie bag and arrange turkey, breast side down, in a large heavy roasting pan. Refrigerate overnight.
• Let turkey stand in bag at room temperature for 1 hour. Turn breast side up. Create steam holes in bag if required by manufacturer's instructions.
• Preheat oven to 400°F. Roast turkey for 30 minutes. Reduce heat to 350°F. Roast until an instant-read thermometer inserted into thickest part of thigh (puncturing bag with thermometer) registers 160°, about 1 1/2 hours longer. Cut top of bag open, being careful of steam and juices, and pull back over turkey. Roast turkey until breast is deeply browned but not burned and a thermometer inserted into thigh registers 165°F, 15-30 minutes longer.
• Transfer to a platter. Let rest for at least 20 minutes before carving.
• Meanwhile, strain juices into a large saucepan. Spoon fat from surface. Simmer over medium heat until sauce is reduced to 3 1/2 cups, about 20 minutes.
• Carve turkey. Serve with accompanying gravy.

SPICY CAJUN TURKEY GRAVY

Steps:

• Skim fat from turkey pan juices, reserving 3 Tbsp. of the fat. Measure pan juices; add enough turkey/or preferred broth to equal 2 cups in roasting pan over medium-high heat bring pan juice mixture to a boil, scraping up any browned bits from bottom of pan; remove from heat. In pot heat reserved turkey fat over medium heat. Add jalapeno and garlic; cook until softened, 2 minutes. Stir in flour; cook, stirring 2 minutes. Add lime juice, salt, pepper and reserved pan-juice mixture. Increase heat to high; bring to a boil. Cook, stirring, until mixture thickens slightly, 3 minutes. Remove from heat; stir in cilantro.

TANDOORI-SPICED TURKEY WITH CRACKED PEPPER GRAVY

Steps:

• 1. In a small saucepan, melt the ghee with the garlic, 4 t. garam masala, the ginger, paprika, and 1 t. salt over medium-low heat. Let cool. (can be made up to 2 days ahead; cover and refrigerate.) 2. Preheat the oven to 400. Carefully slide your fingers between the skin and the breast meat of the turkey. Spread as much of the ghee mixture under the skin as you can. Spread any remaining ghee mixture on the outside of the turkey. Using kitchen twine, tie the legs together at their ends. Tuck the wings behind th back of the turkey, if desired. Place the turkey, breast side up, on a rack, in a roasting pan. 3) Roast the turkey for 1 hour. Baste, then lower the oven temperature to 350 and continue roasting, basting every 20 minutes. Roast until the skin is browned and an instant-read thermometer inserted into the thigh registers 155, 1 hour to 1 hour and 20 minutes more. tent the turkey with foil and let rest for 30 minutes. 4) Meanwhile, make the gravy. In a large saucepan, cook the shallot in the butter over medium heat until soft, 3 to 4 minutes. Stir in 1 t. pepper and the remaining 1 t. garam masala. Cook, stirring constantly, for 1 minute, Stir in the flour; cook, stirring, until the mixture turns light brown, about 2 minutes. 5) Whisk in 1/2 c. broth, stirring quickly to create a paste. Slowly pour in the remaining 2 cups broth, whisking constantly to keep the gravy smooth. Increase the heat and bring to a boil, then lower the heat and simmer, stirring often, until thickened, about 5 minutes; season with salt and pepper. Serve the gravy with the turkey.