Category Archives: Entrées
This was voted the best turkey we have ever made. I cooked this delicious turkey breast the same way I have been for the last few years. I like to make a compound butter for under the skin; I like to add bacon on top and I like to stuff the cavity with some citrus. I made the compound butter with garlic, lemon zest, garam masala and cilantro to keep with the Indian theme. It made the turkey super flavorful and delicious!
- 1 8-9 pound turkey breast
- ½ stick butter, room temperature
- 2 large garlic cloves, grated
- Zest of two lemons, save the lemons for the cavity
- 2 teaspoons salt
- 1-2 teaspoons garam masala
- ½ cup cilantro, chopped
- 3 to 4 bacon strips
- 1 cup baby carrots
- 1 large onion, cut into quarters
- 4 to 5 garlic cloves, skins on
- 1 to 2 cups homemade turkey stock
Preheat oven to 350 degrees F (preferably convection)
Mix the butter with the garlic, lemon zest, salt, garam masala and cilantro. Loosen the skin of the turkey breast and carefully spread the butter under the skin. Salt and pepper inside and outside of the turkey breast. Stuff the cavity with the lemon pieces. Place the bacon strips on top of the turkey breast and place on the stand.
Add the carrots, onion and garlic to the bottom of the roasting pan. Add the stock. Place the stand into the roasting pan. Let turkey sit for 2 to 3 hours before roasting in oven.
Roast in the oven till the internal temperature is 160 degrees F. Half way through the roasting process, take the bacon (when bacon is well done) off and continue cooking. Take out of oven onto a cutting board and cover with aluminum foil for 20 minutes. In the meantime strain the juices out of the roasting pan. Separate the fat and add the juices to the gravy pan.
Slice the turkey and serve with hot gravy.
- 1 tablespoon orange zest
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons ground coriander
- 1 teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- Mix the spices, divide in half and keep aside.
- 4 tablespoons butter, softened
- ½ of the spice rub
- 1 tablespoon honey
Mix all the ingredients in a small bowl and keep aside.
- 1 7 to 10 pound turkey breast
- 1 orange, cut into eight pieces
- 1 lemon, cut into eight pieces
- 1 cup turkey or chicken broth
- ½ cup orange juice
- ½ cup dry sherry
- 1 medium onion, chopped roughly
- 2 carrots, chopped roughly
- 2 celery stalks, chopped roughly
Have your gravy ready either the day before or the morning of. Transfer it to a large saucepan and keep aside.
Preheat convection oven to 325 degreed F.
Place the turkey onto a rack in a roasting pan. Turn the turkey over and place the cut up orange and lemon inside the cavity. Sprinkle salt and pepper liberally and turn it breast side facing up. Loosen the skin and carefully spread half the compound butter. Spread the rest all over the skin. Sprinkle the spice rub all over the top. Pour the broth, juice and sherry to the bottom of the roasting pan. Add the onion, carrots and celery. Keep aside.
Roast till internal temperature reaches 158 to 160 degrees F. Take out of the oven and place onto a platter and cover with foil to rest for at least 20 minutes. While the turkey is resting, take the drippings from the bottom of the pan and pour them into a small glass bowl. Let the fat separate, remove from top and pour the liquid into the prepared gravy and bring to a boil. Check for seasonings and heat the gravy through. Serve with the turkey.
If you are looking for a super flavorful turkey this Thanksgiving- this is the recipe for you. It has a bit of Latin flair to it and it is delicious!!
- 2 cups chicken broth
- 2 cups orange juice
- 1 tablespoon tamarind concentrate
- 2 tablespoons orange zest
- ½ cup brown sugar
- 1 teaspoon salt
- 1 teaspoon smoked paprika
Add the broth, orange juice, tamarind concentrate, orange zest, brown sugar, salt and smoked paprika to a medium saucepan and bring to a boil. Simmer for 20 to 25 minutes till it is reduced to 1 cup and thick and syrupy.
- 1 stick unsalted butter, room temperature
- 2 teaspoons salt
- 5 garlic cloves, minced
- Zest of 2 navel oranges
Mix the butter, salt, garlic, zest and pepper in a small bowl until everything is incorporated well.
- 2 to 3 cups chicken stock
- 2 5 to 6 pounds turkey breasts
- 12 carrots
Preheat oven to 350 degrees F.
Place the carrots at the bottom of a roasting pan. Add the chicken stock and place the rack into the pan. Place the turkey on to the rack. Salt and pepper the cavity and stuff with leftover oranges. Spread the compound butter under the skin, spreading it well all over. Salt and pepper the outside generously and spread the glaze all over the bird. Roast till the temperature inside the bird reaches 165 degrees F. Take out and place onto the cutting board and cover with foil. Take the carrots out and pour the juices into a measuring cup. Skim the fat off the top and pour the liquid to the prepared gravy. Taste for seasonings. Slice the turkey and serve with hot gravy.
Make Ahead Gravy
- 4 cups homemade or store bought turkey stock
- 1 large shallot, chopped
- 2 garlic cloves, chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
In a large frying pan, heat the butter and add the shallot and garlic. Saute for a minute over medium heat. Add the flour and turn the heat to medium high heat, stirring constantly. Cook the flour for at least 10 minutes or till it turns chocolate brown. Slowly add the stock, whisking vigorously at the same time. Bring to a boil and check for seasonings. Add salt and pepper accordingly. Once the turkey is done, add the drippings to the gravy and reheat.
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh thyme, chopped
- 5 ounces Cremini mushrooms, chopped
- 1 pound ground turkey meat
- ½ cup panko bread crumbs soaked in 1/3 cup of milk
- ½ cup burrata cheese, torn into chunks
- ½ cup grated Parmigiano Reggiano cheese
- 1 egg, beaten
- 4 cups store bought or homemade marinara sauce
Heat a medium frying pan with the olive oil. Add the mushrooms and sauté on a medium high heat for 5 to 6 minutes, stirring constantly. Add the onion, garlic and thyme and a sprinkle of salt. Continue to sauté for another 4 to 5 minutes. Turn heat off and cool completely.
Add the turkey meat to a medium bowl, add the cooled mushroom mixture, both the cheeses, egg, 1 to 2 teaspoons salt and the soaked breadcrumbs. Mix well and keep the mixture aside for about an hour in the fridge for the flavors to marinate.
Heat the marinara sauce in a large saucepan. Form medium sized balls from the turkey meat and gently drop into the simmering tomato sauce. Once all the meat used up, bring the sauce and meatballs to a gentle boil, reduce the heat, cover with lid and cook for 20 minutes. Serve with spaghetti!
- 1 pound jumbo shrimp, tails taken off
- 2 tablespoons extra virgin olive oil
- ½ cup chimichurri sauce
- 1 cup coconut milk
- 1 cup chicken broth
- 1 cup rice
- 1 cup frozen petit peas, thawed
- Juice of one lemon
- ½ cup cilantro, chopped
Heat a large saucepan with the olive oil. Add the shrimp and sauté for a minute. Take them out on a platter and sprinkle some salt. Cut the shrimp in half and keep aside.
Add the chimichurri sauce into the pan and saute for a minute. Add the coconut milk and chicken broth. Bring to a boil. Add the rice and bring to a boil. Lower the heat as holes begin to appear on the surface. Cover the pan and cook for 15 minutes. Add the peas and shrimp on top and cover with lid.
Cook for another 10 minutes or till the shrimp is fully cooked. Mix well and add salt, lemon juice and cilantro. Mix well and serve hot.
- 10 ounces frozen chopped okra, thawed or fresh if you can find it
- 2 tablespoon olive oil
- 2 serrano chilies, cut and split in half
- 1 large onion, sliced thin
- 2 teaspoon salt
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- ½ teaspoon cayenne pepper
- 1 teaspoon lemon juice or 1 teaspoon aamchoor
Line a large plate with a sheet of paper towel. Place the okra in one layer and microwave for 3 minutes. The reason for this step is to remove the wet slimy texture frozen okra has.
In a cast iron or non-stick frying pan heat the olive oil. Add the onions, serrano chilies and sauté over high heat. Add the okra. Stir constantly careful not to burn but brown evenly. Once the okra and the onions are dark brown and well sautéed, add the salt, turmeric, garam masala and cayenne pepper. Take off heat and add the lemon juice. Adjust seasoning and serve.
- ¼ cup fish sauce
- ¼ cup sweet soy sauce
- 2 tablespoons oyster sauce
- 3 tablespoons chili garlic sauce
- 2 teaspoons corn starch
Mix all the ingredients into a small bowl with the corn starch. Keep aside.
- 8 ounces big flat rice noodles cooked according to package direction and separated, once separated, drizzle some oil into the noodles and massage through with fingers to avoid sticking together
- 2 tablespoons peanut oil
- ½ pound medium shrimp, cleaned and deveined
- 4 garlic cloves, minced
- 1 serrano chili, sliced, optional
- 1 large yellow onion, sliced
- 1 cup grape tomatoes, sliced in half
- 1 cup Thai basil, leaves only, chopped
- 2 packs of baby bok choy, trimmed and sliced in half
- 2 eggs, room temperature
Heat a wok like pan with the peanut oil. Add the onion, garlic and chili. Saute on high heat for 2 to 3 minutes. Add the grape tomatoes and the bok choy and sauté for another 2 to 3 minutes. Add the noodles and sauce. Bring to a boil and add the shrimp. Cook for 2 minutes and add the 2 eggs. Mix really well until the eggs are incorporated and the dish becomes creamy. Add the basil, mix well and check for seasonings. Serve warm.