Tag: gram masala
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.
These Brussels sprouts are very similar to the ones I have made in the past. I just changed up the spices a bit. I added garam masala to the mix. Cilantro finished the process and made this dish absolutely delicious!
- 2 pounds Brussels sprouts, trimmed and cut in half
- 2 tablespoons extra virgin olive oil
Preheat oven to 350 degrees F.
Place the sprouts onto a lined cookie sheet. Drizzle with olive oil, salt and pepper. Mix well and roast for 30 to 40 minutes, till the sprouts are golden brown. Take out and keep aside.
- 1 tablespoon extra virgin olive oil
- ½ cup pancetta, chopped
- ½ cup walnuts, chopped
- 1 teaspoon garam masala
- ½ cup half and half
- ½ cup cilantro
Heat a pan with the olive oil. Add the pancetta and cook on medium heat till the fat is rendered. Add the walnuts and garam masala. Cook for 2 to 3 minutes on medium heat. Add half and half and the roasted sprouts. Mix well and add salt if necessary. Garnish with cilantro and serve hot.