turkey – Men Can Make Homes

Ingredients of Turkey in Piri Piri Sauce

Marinated Turkey

Preparation of Turkey in Piri Piri Sauce

Turkey in Piri Piri Sauce

….need to know (food details)

….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.
Piri piri spice chili mix, 2 teaspoon : Generally piri piri spice mix is a mix of something sour and red ground chilies and some pepper. Kids absolutely love this since the heat is under control and is well balanced with the citrus essence.
Lemon juice, 2 to 3 medium lemons : Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.
Dried red chilies, 4 to 5 : Dried red chilies have a sharper, earthier essence then the fresh green ones. They are a good source of Vitamin C, A and E hence beneficial for skin and hair.
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 the piri piri spice with half a teaspoon of molten butter (half) and squeeze all the lemon juice in it.
Now poke the turkey in several place for the juice to seep in well. Marinate the turkey pieces with this sour chili mix for an hour or so. Whatever mix drips off should be carefully layered inside the turkey by carefully lifting the skin up with a spoon or a fork.
Take a pan and melt remaining butter in it on medium heat.
Layer the pan with crudely chopped onions and the red dried chilies. I also added some green chilies to add a veggie essence.
Saute the same for 15 minutes on medium flame.
Now add the turkey pieces to the pan and any surplus butter, lime juice, piri piri mix that is left over.
Cook well and covered for 45 minutes straight so as to reach the texture and softness as per your suitability.
Serve hot with your favorite ketchups or chutneys and enjoy the sumptuous treat.

Storage : Can refrigerate wrapped, but will tend to harden the texture.

Missing Something ? : Dress it up with some freshly chopped rosemary !!

Ingredients of Honey Glazed Turkey

Honey Glazed Turkey Platter

….need to know (food details)

….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 !!