Mild Curry Turkey

Turkey and Curry unite for a burst of flavour and colour that's sure to be an instant crowd-pleaser. We've even included the gravy and roasted veggies.

• Preparation Time: 30 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 30 mins
• Calories: 1362 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 4 tablespoons butter, room temperature
• 2 tablespoons chopped fresh cilantro
• ½ lime, juiced
• 1 large sweet potato, peeled and quartered
• 3 sprigs fresh rosemary
• 2 cloves garlic, peeled
• Freshly ground black pepper, to taste
• 1 lemon, cut into 4 wedges
• 1 (14 pound) fresh turkey
• 3 tablespoons Patak's Mild Curry Paste
• 1 long, thin red chilli, seeded if desired, finely chopped
• Olive oil, for rubbing
• Sea salt, to taste
• 3 carrots, peeled and cut into 2-inch chunks
• 2 small red onions, peeled and quartered

Recipe Instructions

Step 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.

Step 2

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

Step 3

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

Step 4

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

Step 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.

Step 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.

Step 7

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

Step 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.)

Step 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.

Step 10

Carve turkey as desired. Serve gravy and vegetables alongside.