I want to host a big turkey doinner for my family this holiday. I’ve never made a turkey before but I’ve been reading up on it. However, most recipes I’ve found seem like the bland, gora-type recipes that won’t fly with my family. Has anyone tried this before? Care to share your recipe(s)?
Desi-style Turkey
Try a Cajun Fried Turkey. You can purchase the deep fryer kits for about $35, and its relatively easy to prepare as long you follow the precautions and research thoroughly how to safely set up the deep fryer. Cajun Fried Turkeys call for injecting the bird with a spice blend that appeals to our desi palettes. I had one for my big Thanksgiving party this year and my family loved it, especially the one who don't typically like turkey. With this method of preparation the turkey is incredibleuoist on the inside with a really crispy skin
Re: Desi-style Turkey
Here you go with pictures and recipe:
http://www.paklinks.com/gs/household-affairs-and-cuisine-corner/466062-turkey-desi-style.html#post7872810
and here again:
Re: Desi-style Turkey
Thanks guys!! @khattichic, the cajun fried turkey sounds delicious cut won't it be a bit "heavy" (i.e. oily) or does most of the oil drain away? @Mirch I'm going through those threads right now and they look promising!
Re: Desi-style Turkey
put turkey in saari and cook it.
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One more thing, someone recently mentioned that I might try "injecting" the spices into the bird to make it more falvourful. Anybody ever try that?
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I’m sure all the guests would love that…
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:D
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Finished reading all the threads. And your turkey looks amazing! Only one problem, I don’t have the oil-less frier. Have you tried the same recipe and baked it instead? If so, how did you keep it from getting dry?
Also, how did you “inject” the Cajun Creole Butter seasoning into the turkey? Is there a specific tool for that?
Re: Desi-style Turkey
I do not know where you live. There are flavor injectors sold in the kitchen tools sections in the West. I used to roast turkey in the oven using the same recipe.
The problem with roasting is that you have to baste it frequently to make sure that it does not dry out but trust me still it is not as moist as fried turkey. Frying seals the juices in the turkey.
Injecting the flavor also saves turkey from drying out.
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no, it’s not oily at all, it’s actually quite moist and flavorful. The best way to get a turkey flavorful is to first brine it, then iject it with a spiced compound butter blend, which is the way Cajun Fried Turkeys are prepared. If you’re not comfortable trying this method yourself, do what I did…buy your own Halal turkey and find a caterer or reataraunt that will do it for you
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Next year, I am frying turkey for Thanksgiving!
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do what I did...buy your own Halal turkey and find a caterer or reataraunt that will do it for you
Good idea for those who do not want to go through the trouble.
Next year, I am frying turkey for Thanksgiving!
Be careful it is dangerous to do it the old fashioned way that is frying it in a turkey fryer with lot of hot oil in it. You have to be very careful specially if you are doing it first time. I bought the oil less fryer to eliminate that danger.
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Guys, my turkey was awesome! I would post a pic here, but am not really sure how to.
Anyways, this is how I did it. First, I rubbed it with garlic and ginger paste and left it for just over an hour (this got rid of the smell which my husband really doesn't like). Then I injected it with a mix of Shan chargha masala, butter, olive oil, and lemon juice. After that, I rubbed it with the leftover shan masala and some lemon juice. I baked it in a counter top roaster oven which made the job super easy and really quick. My 13 lb turkey was cooked to perfection in 2.5 hours. Because the oven is basically steaming the turkey, I didn't even need to baste it. I just stuck it into my regular oven at the end for 15-20 min to give it the nice toasty colour on top.
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^ did you bake it covered? also, did you stuff it with anything? :)
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Yup I baked it covered. And I baked the stuffing separately and added it in at the end, which also contributed to the short baking time.