Curried Roast Turkey with Braised Cilantro Butter
INGREDIENTS
TURKEY BRINE
• 3 kgs Turkey
• 3 ltrs Water
• 3 ltrs Orange juice
• 20 gms Black pepper
• 20 gms Coriander seeds
• 100 gms Brown sugar
• 10 pcs Bay leaves
• 100 gms Salt
• 200 gms Apple
• 300 gms Orange
STUFFING AND COATING
• 20 gms Butter
• 50 gms Garlic
• 10 gms Chilli flakes
• 100 gms Apple
• 90 gms Lemon
• 210 gms Onion
VEGETABLES AT THE BASE OF
TURKEY WHILE ROASTING
• 250 gms Onion
• 150 gms Carrots
• 100 gms Baby potatoes
• 40 gms Lemon, cut into half
• 20 gms Garlic
TURKEY AND CRANBERRY
SAUCE
• 150 ml Chicken stock
• 40 gms Cranberry sauce
• 10 gms Rosemary
• 10 gms Butter
• Salt to taste
• 5 gms Pepper
TURKEY AND BACON CRUMBLE
• 120 gms Bacon
• 200 gms Green peas
• 20 gms Butter
• 100 gms Bread, cut into small cubes
• 1 tbsp Tomato concasse
SWEET POTATO MASH
• 500 gms Sweet potato
• 40 gms Butter
• 100 ml Milk
• 5 gms Nutmeg
• Salt to taste
DIRECTIONS
TURKEY COOKING
1. Take a stock pot large enough to accommodate whole turkey.
2. Make brine solution by adding all the mentioned ingredients, check the seasoning and add more salt if required, the solution should taste slightly saltier.
3. Put the turkey into the brine solution and keep refrigerated for at least 24 hours.
4. After 24 hours take the turkey, dab dry and apply butter,garlic and chilli flakes mixture all over the turkey.
5. Cut the vegetables to be placed under the turkey into a roasting pan and keep the turkey in the roasting pan along with the vegetables.
6. Cook for 10 minutes in a preheated oven at 200°C.
7. Take out the turkey, baste with butter and oil mixture and cover with silver foil.
8. Taking ½ hour for each ½ kg of turkey, calculate the timing with the weight of the bird.
9. Cook at 180°C. Once done, take out and keep aside.
TURKEY JUS
1. Remove all the vegetables from the roasting pan and pour out excess fat.
2. Add a tablespoon of flour to the pan and cook along with the bites of scraping left over in the pan.
3. Add the vegetables, turkey winglets, turkey neck (which was roasted along with the bird) and sauté.
4. Add a tablespoon of tomato concasse and chicken stock into the pan and cook along with other ingredients.
