Turkey may not be the most sought after bird for South Asians, but it’s the bird of choice for my family on Thanksgiving. Normally we have Thanksgiving dinner at my parents home, but this year we’re all going to my aunt’s home. Last week Kashif and I decided to host our first Friendsgiving. Since it was the middle of the week, we opted for a potluck and invited some close friends. I got to use my moms recipe and technique to make my big bad desi turkey! It got a tad bit over cooked so the flank area caved in a bit. I took advantage of that and added my turkey stock sautéed vegetables into the cavity. While this attempt didn’t result in the prettiest birdie, it was delicious and our tummies were happy!
Fully Marinated
The next afternoon
Ingredients:
Turkey – skinned and cleaned. We’re desi…I can’t bring myself to eat a turkey with skin and South Asian seasoning. I love roasted chicken and turkey with skin, but if I am using South Asian spices, I go without skin.
Spice Mix– to taste. I used a little over ½ cup on a 19 pound turkey.
Yogurt – 1 cup
Butter – 1 stick or less if you’re leaving fat and skin on the turkey. While I took the skin off, some fat came off as well. When making a turkey without skin, remember; it’s already dry. It needs butter to help make it moist.
Turkey Bag – I used Reynolds brand bags. This goes perfect with a skinless turkey as it helps retain moisture.
Instructions:
One day prior…
1. Skin the turkey. Optional to make lengthwise cuts to help marinade absorb better. I personally don’t think it’s necessary.
2. Mix yogurt and Spice Mix together and apply all over turkey; inside and out.
3. Cover and put in fridge to marinate overnight.
On day of…
1. Preheat oven to 350 degrees Fahrenheit
2. Put turkey into turkey bag and follow instructions on Reynolds box; seal bag, cut slits on top, put in 2 inch deep roasting pan. Put in oven and bake depending on weight of bird. Our turkey was 19 pounds, so I cooked it for approximately 3 hours.
3. Remove from oven, carefully remove the bag and discard.
4. Drain the stock and save
5. Return turkey to oven and broil for 5 to 7 minutes
6. Remove and serve.
7. Stock can be used to make gravy. I also used the stock to sauté vegetables. I freeze the rest and use it when making daal.
Enjoy!