Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Masala-Spiced Turkey
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- Level: Easy
- Total: 2 hr 25 min (plus 1 hr refrigerating)
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1549
- Total Fat
- 118 g
- Saturated Fat
- 63 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 114 g
- Cholesterol
- 607 mg
- Sodium
- 1959 mg
Roasting turkey parts, as opposed to a whole bird, is a great way to ensure each part of the turkey is roasted just the way you like it. For this spice-rubbed version, we put together an aromatic spice blend including garam masala, ginger, cardamom, paprika and cumin with ghee, or clarified butter, and brush it all over the turkey parts. The result after roasting is a deeply browned, crisp and assertively sweet, spiced bird.
- Level: Easy
- Total: 2 hr 25 min (plus 1 hr refrigerating)
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1549
- Total Fat
- 118 g
- Saturated Fat
- 63 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 114 g
- Cholesterol
- 607 mg
- Sodium
- 1959 mg
Ingredients
Clarified Butter
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Directions
- Separate the turkey leg quarters and wings from the breast. Using kitchen shears, remove the backbone. Place a rack on each of 2 rimmed baking sheets. Put the turkey breast and wings skin-side up on one pan; put the leg quarters skin-side up on the second pan.
- Warm the clarified butter in a small saucepan over low heat. In a medium bowl, mix together the paprika, garam masala, cumin, ginger, cinnamon, cardamom, garlic powder, cayenne, 1 tablespoon salt and 1 teaspoon black pepper. Brush the turkey parts with some of the clarified butter and rub with the spice mixture. Refrigerate at least 1 hour or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Put one baking sheet on each rack and roast the turkey parts, brushing with more clarified butter every 20 minutes, until golden brown and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 1 to 1 1/2 hours. Let rest 30 minutes before carving.
Clarified Butter
Yield:
about 1 1/2 cups
- Put the butter in a saucepan. Melt slowly over medium heat and cook, spooning off any foam, until the butter is golden, 10 to 15 minutes.
- Line a fine-mesh sieve with cheesecloth and place over a heatproof container. Carefully pour the hot butter through the sieve to strain out the milk solids.
Cook’s Note
Clarifying butter means removing the water and milk solids. The resulting butter has a high smoke point, great for dishes cooked at high temperatures.
