Cooking With Permjit K. Sandhu

 I have very fond and wonderful memories of baking and cooking with my mother. In fact, my love of food was instilled in me at an early age. I took every opportunity to share culinary experiences with those closest to me. Learning new recipes and techniques from my family and friends, each memory sprouted from creating and indulging in delicious meals together. I hope you will be inspired by this non-traditional turkey recipe as it is a flavourful cross-cultural fusion.

This tender, juicy turkey will impress your dinner guests with its glistening crisp skin and beautiful golden brown colour. Seasoning beneath the skin allows the spices and herbs to infuse an abundance of flavour in to the bird. This is where the turkey collides with a buttery spiced rub consisting of the combination of Madras curry powder, lemon, butter, and cilantro.

This curry turkey can be the highlight of your friends/family’s gathering accompanied by a gravy (made with the drippings), mashed potatoes, stuffing, cranberry sauce and roasted vegetables.

Holiday dinners bring people together to share around the table and remind us to be grateful.

Ingredients:

• One 12-14 lb Turkey (thawed if previously frozen)
• One Cup Unsalted Butter (softened)
• 2 Tablespoons Madras Curry Powder
• 1 Lemon (Zested and juiced)
• 4 Cloves of Garlic (minced)
• ¼ Cup Cilantro leaves (chopped)
• 2 Teaspoons Salt
• 2 Teaspoon Paprika
• 1 Teaspoon Chili Flakes/Crushed Red Pepper

Stuffing

• One Onion (cut into quarters)
• One Lemon (cut into quarters)
• One Bulb of Garlic with tops cut off

Directions:

1. Prepare your turkey:

• Remove the giblets from inside the thawed turkey cavity. These can be saved for broth or gravy base.
• Wash and pat dry turkey with paper towel inside and out. This ensures a crispy skin.
• Let the turkey sit out in roasting pan on roasting rack for one hour before cooking.

2. Preheat oven to 350F.
3. In a mixing bowl, combine butter, curry powder, zest and juice of one lemon, minced garlic, cilantro leaves, salt, paprika, and chili flakes until well-combined.
4. Lightly salt and pepper the outside and inside cavity.
5. Insert the quartered onion, lemon and garlic bulb to the inner cavity.
6. Loosen the skin above and below the breasts with your fingers, being careful not to tear or perforate the skin.
7. Roll spiced butter into a ball and gently slide under the skin, also carefully massaging the butter over the outside (breasts, legs, and wings). Be sure the wings are tucked in to prevent burning.
8. Drizzle olive oil over the turkey to prevent the butter from burning.
9. Bake for 3-3.5 hours or until meat thermometer reads 180F in the thigh and 165F in the breast, basting occasionally.
10. Let the turkey rest for at least 15-20 minutes before serving to ensure the moisture is retained.
11. Serve with gravy, mashed potatoes, stuffing, cranberry sauce and roasted vegetables for an unforgettable meal!

There is something triumphant about pulling out that perfectly roasted turkey and serving it to those you love!