Mild Curry Turkey

Name: Mild Curry Turkey
Ingredients: 1 (14 pound) fresh turkey; 4 tablespoons butter, room temperature; 3 tablespoons Patak's Mild Curry Paste; 2 cloves garlic, minced; 2 cloves garlic, peeled; 1 long, thin red chilli, seeded if desired, finely chopped; 2 tablespoons chopped fresh cilantro; 1/2 lime, juiced; 1 lemon, cut into 4 wedges; Olive oil, for rubbing; Sea salt, to taste; Freshly ground black pepper, to taste; 1 large sweet potato, peeled and quartered; 3 carrots, peeled and cut into 2-inch chunks; 2 small red onions, peeled and quartered; 3 sprigs fresh rosemary; 2 tablespoons all-purpose flour

17 ingredients

10 steps

Ingredients

1 (14 pound) fresh turkey
4 tablespoons butter, room temperature
3 tablespoons Patak's Mild Curry Paste
2 cloves garlic, minced
2 cloves garlic, peeled
1 long, thin red chilli, seeded if desired, finely chopped
2 tablespoons chopped fresh cilantro
1/2 lime, juiced
1 lemon, cut into 4 wedges
Olive oil, for rubbing
Sea salt, to taste
Freshly ground black pepper, to taste
1 large sweet potato, peeled and quartered
3 carrots, peeled and cut into 2-inch chunks
2 small red onions, peeled and quartered
3 sprigs fresh rosemary
2 tablespoons all-purpose flour

Directions

1

Remove neck and giblets from turkey's body and neck cavities. Reserve for another use. Drain turkey of any juices; pat dry. Turn wings back to hold neck skin against back of turkey.
2

In bowl, mash together butter, Patak's Mild Curry Paste, minced garlic, chilli, cilantro, and lime juice.
3

Carefully work fingers under skin on breast of turkey. Place butter mixture under breast area.
4

Stuff cavity with lemon wedges. Return legs to tucked position.
5

Place turkey, breast side up, on flat rack in shallow roasting pan. Rub lightly with oil. Sprinkle with salt and pepper. Insert oven-safe meat thermometer in deepest part of thigh.
6

Roast in preheated 450 degrees F (230 degrees C) oven for 30 minutes. Reduce heat to 325 degrees F (160 degrees C). Add whole garlic cloves, sweet potatoes, carrots, onions, and rosemary. Cook until internal temperature reaches 180 degrees F (82 degrees C), legs move easily when twisted and juices run clear, about 2 to 2 1/2 hours.
7

Remove turkey from oven; transfer to platter. Discard lemons. Let turkey stand, covered with foil, 15 minutes.
8

To make gravy, strain vegetables, discarding rosemary. Reserve sweet potatoes, carrots and onions in bowl; Cover to keep warm. Pour pan juices into measuring cup, leaving brown bits in pan. Let fat rise to the top; remove 2 tbsp and place in roasting pan. Skim remaining fat and discard. Reserve remaining pan juices. (Should be about 2 1/2 cups.)
9

Place pan on stove over low heat. Whisk in flour; cook until lightly browned and bubbly. Stir in reserved juices. Cook, whisking and scraping up browned bits in pan, until smooth and slightly thickened. Taste; adjust salt and pepper if desired. Transfer to gravy boat.
10

Carve turkey as desired. Serve gravy and vegetables alongside.