Recipe provided by Neff.
INGREDIENTS
Whole Turkey/Turkey crown
Marinade
4 tbsp Ginger, garlic paste
4 tbsp cumin and coriander powder
2 tsp turmeric
2 tsp garam masala
2 tsp tandoori masala
Seeds from 5 cardamom pods, crushed
1 tsp dried fenugreek leaves
3 tbsp Greek yoghurt
2 fresh lemons
Salt and pepper
Squeeze of runny honey
Olive oil
For lining the tray
Cinnamon stick & bay leaf
2 medium white onions
Stuffing: (optional)
50/50 lamb mince and turkey mince
Garlic/ginger
Ajwain seeds
Fresh coriander
Coriander and cumin powder
Turmeric
Garlic and chaat crispy roast potatoes
Maris piper potatoes, cut in quarters
Garlic
Rosemary
Chaat masala
Salt and pepper
Olive oil and butter
Coconut brussel sprout thoran
Brussels sprouts, shredded
Coconut
Curry leaves
Mustard seeds
Turmeric
Grated ginger
Desiccated coconut
PREPARATION
1. In a large baking tray place chunky slices of onion in the middle. The turkey will rest on here. Add the cinnamon stick and bay leaf to the tray.
2. Mix all the marinade ingredients together, place turkey on top of onions and pour over the marinade reserving about a third of the mixture for the gravy. Leave to marinade for at least 6 hours or overnight.
3. Mix together all the stuffing ingredients, then either place under the skin or make stuffing balls for around the turkey to decorate.
4. Pre-heat oven and cook turkey covered in foil according to its weight.
5. Once cooked, leave to rest for at least 30 minutes before carving with a damp tea towel.
Garlic and chaat crispy roast potatoes
1. In a baking tray put olive oil, butter with rosemary sprigs and garlic cloves (skin on). Put in the oven for 10-12 minutes to infuse the oil with flavour.
2. Par boil the potatoes for 8 mins. Drain and shake off excess water. Add the potatoes to the oil carefully, ensuring they’re not too cramped. Season with lots of salt and pepper. Cook for an hour, shaking halfway through cooking and ensuring they are golden brown.
3. Once cooked, sprinkle over chaat masala.
Honey and cumin Roasted Carrots and Parsnips
Cut carrots and parsnips into long wedges, making sure they are even. Coat them in runny honey, salt, pepper, olive oil, cumin seeds and the juice of one clementine. Roast for 45 minutes.
Coconut brussel sprout thoran
In a pan with coconut oil, s tir fry some mustard seeds with onion and ginger.Add the sprouts, desiccated coconut, turmeric, salt and lemon. Cook for 5 minutes and garnish with coriander.
Cranberry and mango chutney
1. Simmer cranberry sauce with Geeta’s mango chutney for an Indian spiced addition.
Green beans with flaked almonds
1. Steam beans, season with salt, pepper and almond flak es.
2. Yorkshire puddings and pigs in blanket to decorate.
Makhani gravy
1. Put the juices from the turkey and the onions in a pan with fr esh tomatoes and the reserved marinade. Simmer for 20 mins. Blitz with hand blender until smooth, add water if necessary and finish with cream and butter.
2. Serve the turkey with a sprinkle of coriander, squeeze of lemon with the trimmings, chutneys and gravy.
