Imperial Turkey with Curry Gravy

Name: Imperial Turkey with Curry Gravy
Prep time: 10 h
Cook time: 10 h
Total time: 10 h
Yield: 12
Cuisine: Indian, Asian
Ingredients: 2 Tbsps chopped cilantro; 59 milliliters Madras curry powder; 118 milliliters all-purpose flour; 12 servings Kosher salt; 1 Tbsp fresh lime juice; 158 milliliters extra-virgin olive oil; 3 larges shallots, minced; 7 kilograms fresh turkey; 1 liters Rich Turkey Stock; 15 Tbsps unsalted butter; 473 milliliters fruity white wine, such as Vouvray

The recipe Imperial Turkey with Curry Gravy could satisfy your Indian craving in about 10 hours. For $2.94 per serving, you get a main course that serves 12. One serving contains 907 calories, 91g of protein, and 51g of fat. A mixture of cilantro, turkey, lime juice, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

In a small saucepan, combine 2/3 cup of the olive oil with 1 tablespoon of the curry powder and when the oil shimmers, cook over moderately low heat for 3 minutes.

Ingredients you will need

Curry Powder

Olive Oil

Cooking Oil

Equipment you will use

Sauce Pan

Transfer to a bowl and let cool.

Equipment you will use

Bowl

Using a turkey injector, inject the bird, with the curry oil as follows: 2 tablespoons into each thigh, 1 tablespoon into each drumstick and 2 1/2 tablespoons into each breast.

Ingredients you will need

Chicken Drumsticks

Whole Turkey

Curry Powder

Cooking Oil

Let the turkey stand at room temperature for 2 hours. Alternatively, refrigerate the bird overnight and bring to room temperature before roasting.

Ingredients you will need

Whole Turkey

Preheat the oven to 35

Equipment you will use

Oven

Set the turkey in a roasting pan. In a medium saucepan, melt 12 tablespoons of the butter.

Ingredients you will need

Butter

Whole Turkey

Equipment you will use

Roasting Pan

Sauce Pan

Add 2 tablespoons of the curry powder, 1 tablespoon of salt and the remaining 2 tablespoons of olive oil.

Ingredients you will need

Curry Powder

Olive Oil

Salt

Brush some of the mixture on the turkey.

Ingredients you will need

Whole Turkey

Roast the turkey for 2 hours, basting every 30 minutes with the curry butter and turning the roasting pan for even browning. Increase the oven temperature to 400 and roast for 30 minutes longer, or until the skin is golden brown and an instant-read thermometer inserted in an inner thigh registers 17

Ingredients you will need

Butter

Whole Turkey

Curry Powder

Equipment you will use

Roasting Pan

Kitchen Thermometer

Oven

If the turkey browns too quickly, cover it loosely with foil.

Ingredients you will need

Whole Turkey

Equipment you will use

Aluminum Foil

Transfer the turkey to a carving board and let rest for at least 30 minutes or for up to 1 hour.

Ingredients you will need

Whole Turkey

Pour the pan juices into a bowl; skim off the fat.

Equipment you will use

Bowl

Frying Pan

Place the roasting pan over 2 burners.

Equipment you will use

Roasting Pan

Add the wine and shallots and cook over moderate heat, scraping up any browned bits from the bottom of the pan, until the wine is almost evaporated, about 8 minutes.

Ingredients you will need

Shallot

Wine

Equipment you will use

Frying Pan

Add the reserved pan juices and the Rich Turkey Stockand bring to a simmer.

Ingredients you will need

Whole Turkey

Equipment you will use

Frying Pan

Meanwhile, in a medium saucepan, melt the remaining 3 tablespoons of butter.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the remaining 1 tablespoon of curry powder; cook over moderately low heat, stirring, for 3 minutes. Stir in the flour, then gradually whisk in the stock mixture; bring to a simmer. Cook over moderately low heat, whisking, until the gravy is thickened, 5 minutes. Stir in the lime juice. Season with salt. Strain the gravy, transfer to a warmed gravy boat and add the cilantro. Carve the turkey and serve with the gravy.

Ingredients you will need

Curry Powder

Lime Juice

Cilantro

Whole Turkey

All Purpose Flour

Gravy

Stock

Salt

Equipment you will use

Whisk

Gravy Boat

Equipment

Ingredients

Servings:

2Tbsps

chopped cilantro 59milliliters

Madras curry powder 118milliliters

all-purpose flour 12servings

Kosher salt 1Tbsp

fresh lime juice 158milliliters

extra-virgin olive oil 3larges

shallots, minced 7kilograms

fresh turkey 1liters

Rich Turkey Stock 15Tbsps

unsalted butter 473milliliters

fruity white wine, such as Vouvray

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Field Recordings Chenin Blanc. It has 4.1 out of 5 stars and a bottle costs about 19 dollars.