Tandoori Masala Turkey Breast

By JDARK

Ingredients

• 4 dried Guajilo chilies
• 1 tsp Fenugreek seeds
• 1 tsp fennel seeds
• 2 tsps coriander seeds
• 10 whole cloves
• 4 green cardamom pods
• 1/2 tsp ground cinnamon
• 1/2 tsp paprika
• 1/2 tsp ground turmeric
• 2 sticks unsalted butter, softened
• 2 tsp ginger-garlic paste
• 1 lime, zested and juiced
• 1 tsp honey
• 1 boneless turkey breast, skin on

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Toast chiles until darkened and a little puffy. Remove to a plate. Toast remaining whole spices until fragrant. Remove to plate and let cool.

Step 2

Rip chiles into smaller pieces. Pour chiles and whole spice into a coffee grinder and grind until a fine ground powder. Pour into a bowl, and stir in cinnamon, paprika and turmeric. Reserve 2 tbsp for the gravy. Add butter, lime juice, honey and a generous few pinches of salt to the remainder. Stir together.

Step 3

Carefully pull sin away from the turkey flesh. Scoop a little butter into the pockets and level it out. Rub butter all over the skin and underneath. Place a cooling rack on the top of a half baking sheet and set it aside. Tie the turkey with kitchen twine and then place it on the cooling rack and pop into the oven. Pour 2 cups of water into the pan.

Step 4

Roast turkey for 45-55 minutes or until meat temp is 15-155 degrees F. Remove from oven, cover and allow to rest.