India Spice-Rubbed Turkey with Basmati Rice
1 12 to 20 pound turkey
2 C. cooked basmati rice (cook for only 10 to 11 minutes so rice is still firm, not soggy)
1 T. whole cumin seeds
1 T. whole black peppercorns
10 whole cloves
10 whole cardamom pods, skin on
1 cinnamon stick
2 to 3 whole, dried cayenne peppers, seeds in
1 T. turmeric powder
1 T. ground cayenne pepper
1 T. salt
1 T. sugar
10 to 12 fresh mint leaves
1 C. chopped cilantro
1 C. chopped tomatoes
2 C. thinly sliced onions (red or other onions)
1 C. finely chopped green onions
1 T. peeled and grated fresh ginger
1 T. minced fresh garlic
1 C. malt vinegar
1 C. plain yogurt
juice of one lime
T. clarified butter or ghee (to make your own ghee, simmer 3/4 cup, or
1 1/2sticks, unsalted (not salted) butter on low heat until the milk
solids separate and turn light brown, then strain liquid for use)
Set rack in bottom third of oven and preheat oven to 450°F. In a dry
frying pan over medium heat, toast the dry spices (cumin, black
peppercorns, cloves, cardamom and cinnamon) along with the whole, dried
cayenne peppers, being careful not to let them burn. After three to
four minutes, when you can see a hint of smoke and begin to smell the
spices, remove contents from the pan and set them aside to cool. Once
they are cool, grind them to a powder in a spice grinder or an old
Rinse turkey inside and out, and pat dry completely.
a large pot heat 4 tablespoons of the clarified butter or ghee, and
begin sautéing the thinly sliced red or other onions (not the green
onions) over medium-high heat. Add the sugar and continue sautéing the
onions until they are light brown. Add the garlic, ginger, tomatoes,
green onions, cilantro, mint, turmeric and ground cayenne pepper. Sauté
these ingredients for two to three minutes, stirring, then add the
yogurt, vinegar, salt and lime juice. Continue cooking until the liquid
is almost gone and some oil begins to show. Pour the basmati rice into
the pot. Cook, stirring gently, for about three more minutes, until the
rice and spice-mixture are combined.
the turkey in a roasting pan or pot, and smear the remaining two
tablespoons of clarified butter or ghee all over the turkey, including
the cavity. Next rub the ground dry-roasted spices all over the turkey.
Fill the cavity with as much basmati rice and spice-mixture as you can.
If you haven't already, turn the turkey in the roasting pan so it is
breast-side up, and put any remaining rice all around it.
the turkey into the oven and cook, tightly covered (foil is fine), for
about one hour. Reduce heat to 300°F. and continue cooking for another
hour or more, checking the internal temperature of the turkey
periodically with a meat thermometer. As a general guideline, the
turkey is done when the internal temperature at the thickest part of
the thigh reaches 180°F., and the basmati-rice stuffing reaches about
the turkey is done, remove it from the oven and skim any fat from the
pan juices surrounding it. Serve the turkey with the basmati rice. The
rice will have soaked up most of the pan juices, but spoon any
remaining juices over the rice for extra flavor.
Cranberries 1 Packet or Fresh
Peeled, diced apple 1 Cup.
Orange juice 1 Cup.
Chopped dried apricots 1/2 Cup.
Freshly grated ginger 1/2 Tsp.
Ground cinnamon 1 Tsp.
Ground cloves 1/2 Tsp.
Honey 3-4 Tbsp.
Simmer all the ingredients except the honey in a
deep, heavy saucepan. Cook over low heat,lid slightly
ajar,till liquid is mostly absorbed 20-25 minutes.
Add honey to taste and simmer uncovered for another
5 to 10 minutes until thick. Let the chutney cool to
Store in a sterilized jar, tightly covered, not sealed.
Refrigerate until needed. Before serving,
bring to room temperature.