(substitute with a good curry powder)
2 tspns ground cardamom
1 tspn ground coriander seed
1 tspn ground mustard seed
1 tspn ground fennel seed
1 tspn ground ginger
1 tspn turmeric
1 tspn ground cinnamon
1 tspn ground ginger
1 tspn chili flakes
1 tspn ground pepper
1 tspn salt
1 double turkey breats still on bone
1/2 lb naan bread
3 cloves garlic
juice 1 lemon
2 oz butter
1/2 cup raisins
fresh coriander / cilantro
time: 15 minutes active
baking: up to 2 hours
you will need:
Bollywood Turkey Breast with apple and naan stuffing
Succulent, spicy and unexpected. I made this spice rub for a turkey breast and used a litte in the stuffing too.
Sometimes a whole turkey is just too much. Cooking a breast is so much easier. It cooks faster and there is not an ocean of leftovers to wade through all weekend long.
You can simplify this by using few teaspoons of a good curry powder. I have all these spices in my drawer, so I was able to keep adding to the pestle and mortar. The turmeric, cardamom and cinnamon are my favourite ingredients here.
Rub some soft butter all over the turkey breasts. Use a stick (4oz) , then sprinkle half of the curry powder over the top of the turkey.
As for the naan stuffing, I used supermarket bought naan and I didn't even bother to peel the apples. Slice the cheeks off the apple and chop them into cubes. Do the same with the peeled onion. Put everything in a mixing bowl, squeeze the lemon juice over them. Chop the naan into cubes, add to the bowl. Sprinkle about 3 tspns of curry powder on top. Drizzle with melted butter. Add the raisins and good fistful of chopped clitantro. Mound this in the middle of a baking tray which has been lined with foil. Place the turkey breasts on top of the stuffing; they will 'tent' the stuffing whilst it cooks.
The stuffing gets crunchy on the sides and stays appley-gooey in the middle. Something for everyone.
Bake at 400f for 30 mins, then lower the heat to 350f, cover the turkey with foil and bake another hour. Check the temperature. It needs to register between 165-180f on a meat thermometer. Stick the thermometer into the thickest part of the breast. Roast a little longer, uncovered until the turkey is cooked.
I wanted the turmeric hues to go through the meal, so I peeled & quarteredsome baby carrots and young tender parsnips, sliced swedes (rutabagas) added golden beets (left unpeeled). Par-boiled the lot for about 10-15 minutes. Then I peeled the beets and sliced them. Everything got tossed into a bag with some salt, pepper, semolina, cornstarch and paprika (1 tspn each), then out into a tray which had a splash of olive oil and some garlic cloves in it. Finished off in a hot oven for 30 mins whilst the turkey rested.
Put it all together in a nice large bowl.
Some steamed green beans and broccoli.