Christmas Spiced Turkey

Christmas Spiced Turkey

Made With Our Classic Butter Chicken -
2 SERVES
SERVES 6-8
prep
60 MINS PREP
20 MINS COOK
90 MINS COOK
Add a spice twist to your traditional Christmas menu with our easy-to-follow turkey recipe. The meat is succulent and so full of interesting flavours.
Anjum Signature

Ingredients
  • 1 pack of The Spice Tailor Classic Butter Chicken
  • 1 Whole Turkey - 4.3kg
  • 2 tbsp of Softened Butter
  • 2 tbsp of Greek Yoghurt
  • 10g of Butter
  • 10g of Plain Flour
  • 350ml of Chicken Stock
  • 1½ tsp of Garam Masala (optional)
Method

Cooking Your Turkey

  1. Preheat the oven to 200°C (Fan 1800C/Gas Mark 6).
  2. Place the turkey into a large roasting tin. Loosen the skin from the neck end and smear the butter onto the breast underneath the loosened skin.
  3. Mix 3 tbsp of the Classic Butter Chicken sauce with 250ml of stock and pour into the roasting tin around the turkey.
  4. Place into the hot oven and cook for 45-60 minutes until the skin colours to a light golden brown.
  5. Reduce the oven temperature to 180°C(Fan160°/Gas Mark 4) and cover the turkey loosely with tin foil and continue to cook for a further 30 minutes.
  6. Remove the tin foil and brush the turkey all over with the reserved marinade and continue cooking.
  7. After 30 minutes, brush the other half of the paste and continue cooking for another hour approximately. Add any extra paste into the stock.
  8. Continuously keep basting the turkey with its juices and ensure you get an even glaze.
  9. If the turkey is getting too dark, cover loosely with tin foil, uncovering 10 minutes towards the end of its cooking time.
  10. Ensure the turkey is thoroughly cooked and has an internal temperature of 82°C/180°F when probed with a meat thermometer into the thick part of the thigh.
  11. Alternatively, check to see if the juices from the thickest part of the turkey run clear.
  12. Remove from the oven and leave to rest for 20 minutes. Place the turkey onto a plate and keep warm.

Cooking Your Gravy

  1. To make the gravy, skim off the fat from the roasting tin and strain the juices into a jug.
  2. Heat the roasting tin on the hob and melt the butter and add the plain flour making a roux.
  3. Cook for 1-2 minutes.
  4. Add the turkey juices and the extra stock in slowly, stirring constantly to make a smooth gravy.
  5. Add the garam masala and simmer for another few minutes or until lightly thickened.
  6. Serve with the turkey.
  • 1 pack of The Spice Tailor Classic Butter Chicken
  • 1 Whole Turkey - 4.3kg
  • 2 tbsp of Softened Butter
  • 2 tbsp of Greek Yoghurt
  • 10g of Butter
  • 10g of Plain Flour
  • 350ml of Chicken Stock
  • 1½ tsp of Garam Masala (optional)

Cooking Your Turkey

  1. Preheat the oven to 200°C (Fan 1800C/Gas Mark 6).
  2. Place the turkey into a large roasting tin. Loosen the skin from the neck end and smear the butter onto the breast underneath the loosened skin.
  3. Mix 3 tbsp of the Classic Butter Chicken sauce with 250ml of stock and pour into the roasting tin around the turkey.
  4. Place into the hot oven and cook for 45-60 minutes until the skin colours to a light golden brown.
  5. Reduce the oven temperature to 180°C(Fan160°/Gas Mark 4) and cover the turkey loosely with tin foil and continue to cook for a further 30 minutes.
  6. Remove the tin foil and brush the turkey all over with the reserved marinade and continue cooking.
  7. After 30 minutes, brush the other half of the paste and continue cooking for another hour approximately. Add any extra paste into the stock.
  8. Continuously keep basting the turkey with its juices and ensure you get an even glaze.
  9. If the turkey is getting too dark, cover loosely with tin foil, uncovering 10 minutes towards the end of its cooking time.
  10. Ensure the turkey is thoroughly cooked and has an internal temperature of 82°C/180°F when probed with a meat thermometer into the thick part of the thigh.
  11. Alternatively, check to see if the juices from the thickest part of the turkey run clear.
  12. Remove from the oven and leave to rest for 20 minutes. Place the turkey onto a plate and keep warm.

Cooking Your Gravy

  1. To make the gravy, skim off the fat from the roasting tin and strain the juices into a jug.
  2. Heat the roasting tin on the hob and melt the butter and add the plain flour making a roux.
  3. Cook for 1-2 minutes.
  4. Add the turkey juices and the extra stock in slowly, stirring constantly to make a smooth gravy.
  5. Add the garam masala and simmer for another few minutes or until lightly thickened.
  6. Serve with the turkey.
MADE WITH OUR DELICIOUS
Classic Butter Chicken
India’s favourite curry is intensely flavoured and velvety with a mildly spiced, but full-flavoured tomato-based sauce. Perfect with chicken, seafood lamb, paneer and many vegetables.
£3.00
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