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Indian Spiced Turkey
This Indian Spiced Turkey is one of my favorite ways to switch things up from a traditional roasted turkey. The flavor is incredible!
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Servings:
4
Author:
Catherine McCord
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
20
minutes
minutes
Marinating Time:
1
hour
hour
Total Time
2
hours
hours
30
minutes
minutes
Ingredients
1x
2x
3x
Indian Spiced Turkey:
▢
1
cup
Greek yogurt
▢
juice of 1 lime
▢
3
cloves
garlic
chopped
▢
2
tablespoons
fresh ginger, peeled and grated
about a 2 inch piece
▢
1
tablespoon
garam masala
▢
1
teaspoon
cumin
▢
1
teaspoon
turmeric powder
▢
1/4
teaspoon
cinnamon
▢
2
teaspoons
kosher salt
▢
1
3-4 pound
turkey breast
boneless, skinless and tied
Apple Apricot Chutney:
▢
1
apple
cored, peeled and cubed
▢
1/2
cup
dried apricots
preferably unsulphured
▢
1/2
cup
raisins
▢
1
tablespoon
lemon juice
▢
1/2
cup
water
▢
1/2
teaspoon
curry powder
Instructions
Place the first 9 ingredients in a gallon zipper bag and use your hand on the outside of the bag to thoroughly combine.
Add the turkey breast to the bag and marinade for 1 hour at room temperature or refrigerated overnight.
Preheat oven to 425 degrees.
Place the turkey on a sheet pan or baking dish. Bake for 30 minutes and then reduce the oven temperature to 325 degrees.
Bake for an additional 50 minutes or until an instant read thermometer in the thickest part of the breast registers 160 degrees.
Remove turkey breast from the oven and allow to rest for 15 minutes.
Slice and serve with Apple Apricot Chutney (instructions below).
Apricot Apple Chutney:
Place all the ingredients in a small pot and cook over low to medium heat for 10 minutes
Puree mixture in a food processor.
Serve on top or on the side of turkey.
Nutrition
Calories:
320
kcal
|
Carbohydrates:
13
g
|
Protein:
52
g
|
Fat:
6
g
|
Cholesterol:
130
mg
|
Sodium:
3460
mg
|
Fiber:
2
g
|
Sugar:
11
g
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