© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 lb Turkey, leg and breast meat, deboned
as needed Salt
2 tbsp Lemon juice
1 tbsp Garam masala
2 tsp (or to taste) Korean chile powder
1 tsp Turmeric
1 tbsp Cumin
2 tsp Coriander
½ tbsp Ground ginger
2 tsp Garlic, finely chopped
3 c Plain yogurt, drained through cheesecloth
Garnish
½ head Lettuce leaves
2 tbsp Vegetable oil
3 ea. Tomatoes, diced
2 ea. Onions, diced
as needed Salt
as needed Ground black pepper
½ c Cilantro, coarsely cut
1 ea. Lemon, cut into wedges
Cut the turkey into 10 pieces of about 3 oz. each. Pat dry. Make crossed hatch slits into the flesh of each piece so that it better absorbs the marinade. Season with salt.
In a large bowl, mix together the yogurt, spices, ginger, garlic and lemon juice. Add the turkey and mix to coat the meat with the marinade.
Allow turkey to marinate for at least two hours or up to one day.
Preheat the oven to 450°F. Place the turkey on a wire rack and bake until cooked through, about 25 to 35 minutes, or until the pieces have reached an internal temperature of 165º.
While the turkey cooks, prepare the garnish. Arrange the lettuce leaves on a platter and set aside.
Heat the oil in a wok or large skillet over medium-high heat. Add the onions and stir-fry until lightly browned. Add the tomatoes and continue to stir fry for another minute. Season with salt and pepper and add the chopped cilantro.
Place the hot onion-tomato mix on the lettuce leaves and top with the roasted turkey.
Serve accompanied with lemon wedges on the side.