Friends, Foes, Smurfs, Umpa Lumpas, Aliens, Everybody!
Hope you all had a wonderful, delightful, tasteful, and inspirational amazingly beautiful Thanksgiving.
I had a memorable time with friends and family.
Thanksgiving is truly a time of not just Thanking God for everything in your life, but also a time for Giving without any expectations in return.
I cooked up a storm and had the following ready for Thanksgiving Dinner: Turkey, Mashed Potato & Gravy, Goat Curry, Leg of Lamb, Chicken Biryani, and A Watermelon Basket (don’t laugh…this was the first time I made one…so what if it’s a little crooked)
- TURKEY (Purchase from store or go Hunt for one – yeah – I prefer to buy)
- Half packet of Lahori Charga Mix OR Tandoori Mix
- 1 Tablespoon of Turmeric, meat tenderizer, salt, red chili pepper, ginger and garlic
- two green chili peppers, half cup coriander, half cup mint
- 1/2 cup ketchup OR 1 can Tomato Paste
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon hot pepper sauce
- half cup oil
Follow the steps below if you want yummy, mouth-watering, tongue twisting, absolutely delicious spicy indian flavored Turkey.
- First and foremost pause and smile. Feel the warmth inside of you (I still get butterflies when I think of all the Turkey dinners I had at my lovely Mothers home). It fills my heart with happiness.
- Defrost Turkey
- Place in COLD water to defrost or Place in refrigerator two days before you marinate
- Once Turkey has defrosted place on tray and start removing the skin (unless you love eating skin…by all means go for it…I’m sure your love handles will have something to show later).
- Add Turmeric/Salt/ Red Chilli Pepper/Black Pepper/Ginger Garlic Paste.
Add green chili peppers, coriander, mint, ketchup or Tomato Paste, Worcestershire sauce, and hot pepper sauce in the blender and mix.
- Pour Lahori Charga spice mix and the mix from the blender all over the Turkey and mix well.
- Pour some into the Flavor Injector and infuse the Turkey with it all over inside and out.
- Pour half oil onto an aluminum tray and pour the rest on top of the Turkey.
- Leave in refrigerator until the next morning.
- Turn the Oven temperature to 325 (the secret for well done juicy Turkey)
- Remove turkey from refrigerator and pour 1 tablespoon meat tenderizer and set outside for 30 minutes to an hour.
- Stuff the turkey with anything you like (vegetables, fruits, lemon, etc.) I used good ‘ol Kraft’s Stove Top.
- Place aluminum foil over the turkey and let cook on low heat for a good 5 to 6 hours.
- After 2-3 hours check on Turkey. Take a baster and squeeze the juice out of the bottom of the tray and pour over Turkey.
- Continue to cook and check back every hour.
- The last hour after the Turkey temp button pops up, go ahead and turn up the temperature to 450 and cook for another 30 minutes.
- Last 15 minutes, remove the aluminum foil on top and cook some more. (The turkey will get darker – compare above pic to below one – to see the difference).
- Place the turkey on a presentable tray. Collect the juices from the bottom and pour over.
- Thank the Lord, Share, and Enjoy!
- Leave a comment and follow my blog. 🙂
- Stay Positive Always – You know why? Trust me. It’s Contagious!