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This was my first foray into cooking a turkey dish. Quite tangibly so, I was unaware of the outcome and had my fingers crossed. While being used to the extremes of a soft seafood bite to hard red mutton, turkey was quite a compromise. Roasting it in my oven was a safe bet, but I did manage to conjure up a recipe which was lip smacking and quite a treat for a chilly winter evening. Read on and enjoy the journey to a gourmet delight !!
….need to know (food details)
- Number of people served : 3 to 4.
- Preparation time : 2 1/2 hours.
- Serving size : 2 to 3 chunky roasts are a great treat.
….and we need (ingredients)
- Turkey pieces, 500 grams : Turkey has a thicker and firmer meat than chicken. It stronger flavor and a darker meat. Turkey is rich in proteins, amino acids and minerals like zinc. Not many find connoisseurs in India but can be sought and bought whenever required.
- Salt, 3/4th teaspoon : Use the Himalayan pink salt for authenticity and it’s minerals.
- Butter, 1 tablespoon : Butter is the best grease for a grill. While some oils also do the trick but nothing separates the meat from the bones like butter and gives it a perfect browning.
- Dried Herb Mix, 3 teaspoon (Ground Mustard, Paprika, Pepper Black, Sage, Thyme) : All herbs are a fantastic essence. Dried herbs differ largely from the original harvest by the fact that they are more earthy and the fresh ones are moist and strong.
- Chopped Garlic, 1 teaspoon : Very few of my dishes skip garlic 1. due to its amazing health benefits & 2. because it provides the right amount of pungency with almost every veggie and meat. All hail the ‘King Pungent’ !
- Onion chopped, 1 medium : As in Red Onions for us Indians, strong, acidic and bitter. That’s what a good red onion is supposed to be. They are also good sources of Vitamin C and Iron and are good for hair, skin and help in weight-loss.
….time to cook ‘n roll (preparing instructions)
- Mix all the dried spices well in 1/3rd of the salt. Pound lightly in a mortar and shake to mix well. Do not grind in a mixer. That makes the spices hot and loose their flavor. Classical is the best in this case.
- Now melt the butter and mix with honey. Warmth of butter will easily dissolve the honey at room temperature. Do not use refrigerated honey.
- Apply this butter honey mix well on the turkey. Since turkey is best enjoyed with skin so you need to lift the skin lightly and apply the butter honey mix there too.
- Take the spice mix and sprinkle well on all the turkey pieces. Cover well. Dried spice mix will stick well to the honey butter mix as well.
- Wrap the turkey in an aluminium foil and place it in a baking plate.
- Now pre heat the microwave for 15 minutes at 400 degrees.
- Place your tray inside the microwave at a raised level. This allows for a more uniform roasting.
- Grill the turkey for 2 hours at 400 degrees.
- Serve hot with your favorite ketchups or chutneys as have been listed in the previous menus.
Storage : No way Jose !!!!
Missing Something ? : Only thing that can be added here would be freshly chopped rosemary if available !!