- 1 (14 pound) fresh turkey
- 4 tablespoons butter, room temperature
- 3 tablespoons Patak's Mild Curry Paste
- 2 cloves garlic, minced
- 2 cloves garlic, peeled
- 1 long, thin red chilli, seeded if desired, finely chopped
- 2 tablespoons chopped fresh cilantro
- 1/2 lime, juiced
- 1 lemon, cut into 4 wedges
- Olive oil, for rubbing
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 large sweet potato, peeled and quartered
- 3 carrots, peeled and cut into 2-inch chunks
- 2 small red onions, peeled and quartered
- 3 sprigs fresh rosemary
- 2 tablespoons all-purpose flour
- Remove neck and giblets from turkey's body and neck cavities. Reserve for another use. Drain turkey of any juices; pat dry. Turn wings back to hold neck skin against back of turkey.
- In bowl, mash together butter, Patak's Mild Curry Paste, minced garlic, chilli, cilantro, and lime juice.
- Carefully work fingers under skin on breast of turkey. Place butter mixture under breast area.
- Stuff cavity with lemon wedges. Return legs to tucked position.
- Place turkey, breast side up, on flat rack in shallow roasting pan. Rub lightly with oil. Sprinkle with salt and pepper. Insert oven-safe meat thermometer in deepest part of thigh.
- Roast in preheated 450 degrees F (230 degrees C) oven for 30 minutes. Reduce heat to 325 degrees F (160 degrees C). Add whole garlic cloves, sweet potatoes, carrots, onions, and rosemary. Cook until internal temperature reaches 180 degrees F (82 degrees C), legs move easily when twisted and juices run clear, about 2 to 2 1/2 hours.
- Remove turkey from oven; transfer to platter. Discard lemons. Let turkey stand, covered with foil, 15 minutes.
- To make gravy, strain vegetables, discarding rosemary. Reserve sweet potatoes, carrots and onions in bowl; Cover to keep warm. Pour pan juices into measuring cup, leaving brown bits in pan. Let fat rise to the top; remove 2 tbsp and place in roasting pan. Skim remaining fat and discard. Reserve remaining pan juices. (Should be about 2 1/2 cups.)
- Place pan on stove over low heat. Whisk in flour; cook until lightly browned and bubbly. Stir in reserved juices. Cook, whisking and scraping up browned bits in pan, until smooth and slightly thickened. Taste; adjust salt and pepper if desired. Transfer to gravy boat.
- Carve turkey as desired. Serve gravy and vegetables alongside.
05/09/2018
recipepes.com
Mild Curry Turkey, recipe
PT15M
PT1H
5
455 calories
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