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Ghee roast turkey with crispy curry leaves

Golden ghee-roasted turkey with crackly, crispy curry leaves.
Deep smoky-spiced sauce hugs every bite, sweet-tart and bold.
Serve it hot and watch everyone ask for seconds.

dinner ⏱ 155 min 420 kcal / portion 18.0 g carbs / portion (estimated) gluten 🔗 Original source

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Ghee roast turkey with crispy curry leaves
v6 · rb0e705f985 20260727Z1751 202 g ghee 25 g curry leaf 2 tbsp plain flour salt to taste 1.74 l water soften dried chillies for 30 seconds all sides 🍳 ⏱ 1-2 min fry curry leaves in ghee until crispy 🍳 ⏱ 15 min cook onions, bashed garlic and curry leaves until softened and golden 🍳 ⏱ 2-2 min toast cumin, coriander and fenugreek seeds for 1 1/ until fragrant 🌀 stir in Kashmiri chilli powder, sugar, tamarind and salt to combine blitz marinade with water until completely smooth ⏳ ⏱ 1 h refrigerate marinade until set 🌀 rub turkey with ghee, salt and black pepper 🌀 insert marinade under skin and onto cavity then coat turkey all over 🍳 ⏱ 1 h refrigerate overnight or marinate at room temperature before cooking 🔥 preheat oven to 180°C add lemon halves into turkey cavity and place giblets with half bulb of garlic in tray 🔥 ⏱ 1 h cover turkey with foil and add water then roast undisturbed ⏱ 30 min remove and baste turkey, then return covered 🍳 ⏱ 15 min remove and baste turkey, then discard foil and cook 🍳 ⏱ 15 min baste once more, rotate tray and cook for a final ⏳ ⏱ 1 h rest turkey covered loosely with foil scrape marinade from cavity into tray and discard lemon halves 🍳 ⏱ 2-3 min sieve tray juices into saucepan and cook with flour and ghee until nutty 🍳 ⏱ 3-4 min pour in sieved juices and cook until hot then stir in remaining 3 teaspoons tamarind 🍽 crumble curry leaves on top and serve gravy on the side Ghee Roast Turkey 🎉 20 g ancho chilli 10 g chipotle chilli 460 g onion 11 pieces garlic clove 4 tsp cumin seed 4 tsp coriander seed 1½ tsp fenugreek seed 4 tsp kashmiri chilli powder 20 g demerara sugar 240 g tamarind paste 1 piece turkey black pepper to taste 2 pieces lemon giblet to taste ancho chilli, chipotle chilli onion, garlic clove cumin seed, coriander seed, fenugreek seed kashmiri chilli powder, demerara sugar, tamarind paste salt 240 ml water turkey, black pepper lemon, giblet 1.5 l water plain flour
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Preparation steps

  1. soften dried chillies for 30 seconds all sides
  2. fry curry leaves in ghee for 1-2 minutes until crispy
  3. cook onions, bashed garlic and curry leaves for 15 minutes until softened and golden
  4. toast cumin, coriander and fenugreek seeds for 1 1/2 to 2 minutes until fragrant
  5. stir in Kashmiri chilli powder, sugar, tamarind and salt to combine
  6. blitz marinade with water until completely smooth
  7. refrigerate marinade for at least 1 hour until set
  8. rub turkey with ghee, salt and black pepper
  9. insert marinade under skin and onto cavity then coat turkey all over
  10. refrigerate overnight or marinate at room temperature for at least 1 hour before cooking
  11. preheat oven to 180°C
  12. add lemon halves into turkey cavity and place giblets with half bulb of garlic in tray
  13. cover turkey with foil and add water then roast for 1 hour undisturbed
  14. remove and baste turkey, then return covered for another 30 minutes
  15. remove and baste turkey, then discard foil and cook for another 15 minutes
  16. baste once more, rotate tray and cook for a final 15 minutes
  17. rest turkey covered loosely with foil for 1 hour
  18. scrape marinade from cavity into tray and discard lemon halves
  19. sieve tray juices into saucepan and cook with flour and ghee for 2-3 minutes until nutty
  20. pour in sieved juices and cook for 3-4 minutes until hot then stir in remaining 3 teaspoons tamarind
  21. crumble curry leaves on top and serve gravy on the side

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