Best Indian Spiced Turkey Breast With Creamy Red Lentils Recipes

TANDOORI TURKEY

Steps:

• For tandoori masala:
• Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
• For garam masala:
• Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. Sift through a medium-mesh strainer into a small bowl; stir to combine. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
• For turkey:
• Pat turkey dry with paper towels. Rub inside and out with salt; transfer to roasting bag. Stuff turkey with cardamom pods and cumin seeds, then onion, celery, and garlic.
• For marinade:
• Purée all ingredients in a blender. Pour marinade into roasting bag. Smear all over turkey. Tie bag and arrange turkey, breast side down, in a large heavy roasting pan. Refrigerate overnight.
• Let turkey stand in bag at room temperature for 1 hour. Turn breast side up. Create steam holes in bag if required by manufacturer's instructions.
• Preheat oven to 400°F. Roast turkey for 30 minutes. Reduce heat to 350°F. Roast until an instant-read thermometer inserted into thickest part of thigh (puncturing bag with thermometer) registers 160°, about 1 1/2 hours longer. Cut top of bag open, being careful of steam and juices, and pull back over turkey. Roast turkey until breast is deeply browned but not burned and a thermometer inserted into thigh registers 165°F, 15-30 minutes longer.
• Transfer to a platter. Let rest for at least 20 minutes before carving.
• Meanwhile, strain juices into a large saucepan. Spoon fat from surface. Simmer over medium heat until sauce is reduced to 3 1/2 cups, about 20 minutes.
• Carve turkey. Serve with accompanying gravy.

SLOW COOKER INDIAN-SPICED TURKEY BREAST

Steps:

• Coat slow cooker bowl with nonstick cooking spray.
• Place turkey in bottom and pour broth over top.
• Mix together curry powder, cayenne pepper and salt; sprinkle over turkey.
• Scatter onion, ginger and cilantro leaves over turkey.
• Cover and cook on low for 6 hours.
• Add chickpeas during last 30 minutes of cooking.
• Remove turkey to a cutting board and cover.
• Gradually whisk yogurt into slow cooker bowl; stir in chopped cilantro.
• Allow sauce to heat through.
• Slice turkey and serve with cooked rice and the yogurt and chickpea sauce.

INDIAN-SPICED TURKEY BREAST WITH CREAMY RED LENTILS

Steps:

• Rinse the turkey breasts and pat dry. Pour the lemon juice over the turkey and sprinkle it lightly with salt. Let it sit for about 10 minutes. Combine the lemon zest, yogurt, chile, olive oil, spices, ginger, and garlic in a shallow bowl. Turn the turkey over in the marinade and let it sit at room temperature for at least 1/2 hour, or chill overnight.
• Preheat the oven to 475°F or turn on the broiler.
• Place an oiled baking sheet in the preheated oven for about 5 minutes.
• Remove the turkey from the marinade and strip off the excess marinade with your fingers. Place the turkey on the hot baking sheet and cook for about 5 minutes, then use a spatula to flip it and cook another 5 minutes, or until just cooked through. Remove it from the oven and allow to rest before slicing. If you're using the broiler, broil the turkey 8-10 minutes, turning once.
• To serve, place a generous spoonful of the lentils on the plate, then place a few slices of the turkey alongside. Garnish with a sprinkling of chopped cilantro and a wedge of lemon.
• Creamy Red Lentils
• Heat the oil in a 2-quart saucepan over medium-low heat. Add the onion, garlic, and ginger and cook for about 5 minutes. Add the lentils and pour in 3 1/2 cups water, then add the cilantro bundle and cumin and bring to a simmer. Lower the heat and cook gently for about 45 minutes, adding a little more water if necessary.
• When the lentils are tender and ready to serve, remove the cilantro stems and season with salt.