indian-turkey.jpg

I can't seem to get enough roast turkey this time of year, but some nights -- even for me -- it can become monotonous. When I really want to serve something different and unique, I try to spice things up....literally. Between all my experimenting adding extra flavor to Chloe's baby food as well as whipping up dish after dish for Thanksgiving, I've been in my spice drawer non-stop lately. And that's where I got the inspiration for this dish.

There are so many ways to change up regular roast turkey. You can go for barbecue, make sandwiches, maybe even make a turkey salad. But why not try an Indian spin? It sounds exotic, but it's really easy to do and the flavor is amazing! I love using garam masala and since it contains cinnamon, it has a real kid-friendly flavor. Instead of the traditional Cranber-Wee Sauce I usually serve with my turkey, I quickly cooked up this Apricot Apple Puree, the perfect sweet accompaniment with this juicy turkey breast.

I promise this is a taste no one will get tired of in your house.

Apricot Apple Chutney (Makes 1 1/2 Cups)

1 Apple, cored, peeled and cubed
1/2 Cup Dried Apricots (preferably unsulphered)
1/2 Cup Raisins
1 Tbsp Lemon Juice
1/2 Cup Water
1/2 Tsp Curry Powder

1. Place all the ingredients in a small pot and cook over low to medium heat for 10 minutes.
2. Puree in a food processor.
3. Serve.

[amd-recipeseo-recipe:340]

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Indian Turkey (Serves 6)

Prep Time: 5 mins Cook Time: 120 mins

egg free

nut free

dairy free

gluten free

Ingredients

  • 1 3-4 pound turkey breast, boneless, skin-on and tied
  • 1 Tsp garam masala
  • 1 Tsp kosher salt, divided
  • 1 Tsp oil

Preparation

1. Preheat oven to 425 degrees.
2. Rub the turkey breast with oil and sprinkle with garam masala and salt all over.
3. Place the turkey on a sheet pan covered with foil.
4. Bake for 30 minutes and then reduce the oven temperature to 325 degrees.
5. Bake for an additional 50 or until an instant read thermometer in the thickest part of the breast registers 160 degrees.
6. Remove turkey breast from the oven and allow to rest for 15 minutes.
7. Slice and serve.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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2 comments

  • kdaft2003

    Is it 1/2 cup of water for the chutney?

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    • Catherine

      Sorry for the confusion, it is cup :)

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