Tandoori-Style Spiced Turkey Breast by Chef Stefan Jarausch ( The Madison, a Loews Hotel)
Ingredients:
3-4 pound turkey breast, raw with skin (skin can be removed if desired)
1 ounce ginger, peeled and chopped
5 cloves garlic, peeled and chopped
1 medium-sized onion, peeled and chopped
2 cloves
1 inch cinnamon stick
Salt to taste
Juice of 1 lemon
4 ounces plain yogurt
2 teaspoons red chili, ground
2 teaspoons cumin, ground
1 teaspoon black pepper, ground
2 teaspoons coriander, ground
½ teaspoon turmeric, ground
½ teaspoon nutmeg, ground
2 teaspoons paprika, ground
Yield: 6-8 servings
Preparation:
Prepare the marinade: blend ginger, garlic, onion, cloves, cinnamon and
salt into a smooth wet paste.
Mix all dry spices and toast them briefly (20-30 seconds) in a hot pan on
the stove, while constantly stirring.
Combine the wet paste, dry spices, yogurt and lemon juice. Rub this mix
all over the turkey breast. Cover and let marinate overnight in the
refrigerator.
Preheat oven to 350º F (convection oven to 325º F). Place turkey breast
into a cast iron or other solid baking dish. Roast for 30 minutes before
turning the piece over and roast another 30 minutes. The total cooking
time will depend on the thickness of your turkey breast. A meat
thermometer is necessary for reliable results. When the thermometer,
inserted into the thickest part reads 160º F, the turkey breast can be
removed and should rest for about 15-20 minutes before slicing.
Serve family-style over a relish of caramelized pineapples and red lentils
on a platter. Traditional garnishes include sliced onions, tomatoes, lemon
wedges, cilantro and raita – a dip made with yogurt, cucumbers, garlic,
lemon, cilantro and spicy peppers, available in a specialty stores.
