Thanksgiving Day Special Archives - RecipeWikki https://recipewikki.com/tag/thanksgiving-day-special/ Wikipedia of Awesome Taste Wed, 24 Jul 2024 22:33:47 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://recipewikki.com/wp-content/uploads/2025/07/icons8-kawaii-rice-64.png Thanksgiving Day Special Archives - RecipeWikki https://recipewikki.com/tag/thanksgiving-day-special/ 32 32 Thanksgiving Day Special Tandoori Turkey Recipe https://recipewikki.com/tandoori-turkey-recipe/ Wed, 24 Jul 2024 22:33:47 +0000 https://recipewikki.com/?p=2144 Tandoori Turkey, a delectable fusion dish, combines the richness of roasted turkey with the fiery spices of Indian cuisine. Marinated in yogurt and a blend of aromatic spices like cumin, coriander, and turmeric, the turkey is then cooked in a traditional clay oven, resulting in succulent meat with a tantalizing smoky flavor. Perfect for festive […]

The post Thanksgiving Day Special Tandoori Turkey Recipe appeared first on RecipeWikki.

]]> Tandoori Turkey, a delectable fusion dish, combines the richness of roasted turkey with the fiery spices of Indian cuisine. Marinated in yogurt and a blend of aromatic spices like cumin, coriander, and turmeric, the turkey is then cooked in a traditional clay oven, resulting in succulent meat with a tantalizing smoky flavor. Perfect for festive occasions, this dish is sure to wow your taste buds.

Also Read: St Patrick’s Day Special Mushroom rarebit with mash & thyme gravy Recipe

Thanksgiving Day Special Tandoori Turkey Recipe
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Thanksgiving Day Special Tandoori Turkey Recipe

Recipe by RecipeWikkiCourse: MainCuisine: Indian, AmericanDifficulty: Medium
Servings

8-10

servings
Prep time

30

minutes
Cooking time

2

hours 

15

minutes
Calories

300

kcal

A toasted blend of more than a dozen spices are ground into a fresh tandoori blend, then mixed with yogurt, ginger, and garlic to create a marinade for our Indian-inspired Thanksgiving turkey. The turkey is stuffed with lemon, garlic, cilantro, and bay leaves for even more flavor, basted with tandoori ghee for a gorgeous exterior, and served with tandoori-spiced gravy and all of your favorite traditional tandoori side dishes!

Ingredients

  • TANDOORI SPICE BLEND

  • 4 cinnamon sticks, broken into 1 in. (2.54 cm) pieces

  • ¼ cup whole coriander (10 g)

  • 3 tablespoons whole cumin seeds

  • 3 whole mace blades

  • 1 ½ tablespoons whole fenugreek seeds

  • 1 tablespoon whole black cardamom pod

  • 1 tablespoon whole green cardamom pods

  • 1 tablespoon whole black peppercorn

  • 1 tablespoon whole clove

  • 3 tablespoons kashmiri chile powder

  • 1 tablespoon ground ginger

  • 1 tablespoon garlic powder

  • 2 teaspoons freshly grated nutmeg

  • YOGURT MARINADE

  • 32 oz plain full-fat greek yogurt (955 g)

  • ¼ cup lemon juice (60 mL)

  • ¼ cup kosher salt (30 g)

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon grated garlic

  • TURKEY

  • 1 turkey, thawed

  • TANDOORI GHEE

  • 1 ½ cups ghee (325 g), clarified butter

  • 2 teaspoons kosher salt

  • FOR ROASTING

  • 2 lemons, quartered

  • 1 head garlic, halved crosswise

  • 4 fresh bay leaves

  • 1 piece fresh ginger, sliced into 1/2 in thick rounds

  • ½ bunch fresh cilantro

  • 3 cups chicken stock (720 mL)

  • GRAVY

  • ¼ cup all purpose flour(25 g), plus 2 tablespoons

  • 3 cups reserved turkey drippings(720 mL), fat separated and discarded, warmed, or chicken stock

  • FOR SERVING

  • fresh cilantro, chopped

  • lime, quartered

  • Traditional Tandoori side dish, such as rice pulao, raita, aaan, kachumber, and/or aloo bhaji

Directions

  • ​​Make the tandoori spice blend: Set a medium skillet over medium-low heat and let the pan warm for a few minutes. Working one spice group at a time, toast the cinnamon sticks, coriander seeds, cumin seeds, mace blades (if using), fenugreek seeds, black and green cardamom pods, black peppercorns, and cloves in the warm skillet until each spice is fragrant and lightly browned, a few minutes per spice. Transfer the toasted spices to a plate or small tray while you toast the remaining spices. Let cool to room temperature.
  • Set a mesh strainer over a medium bowl. Once all of the whole spices have cooled, transfer to a high-powered blender or spice grinder (working in batches, if needed) and grind the spices into a fine powder. Pour the ground spices into the strainer and sift into the bowl below. Return any larger pieces to the blender and re-grind and sift into the bowl.
  • Add the Kashmiri chile powder, ground ginger, garlic powder, and nutmeg to the bowl with the ground spices and mix well to combine (if using ground mace, add here). Transfer the mixture to an airtight container and store in a cool, dry place until ready to use. The spice mixture will keep for up to 2 weeks.
  • Make the yogurt marinade: In a medium bowl, whisk together the yogurt, ¾ cup of the tandoori spice blend, the lemon juice, salt, ginger, and garlic until smooth.
  • Remove the innards from the turkey and discard (or save for another use). Pat the turkey dry all over with paper towels. Place the turkey in a bowl large enough to fit the bird, then pour the yogurt marinade all over the turkey. Use your fingers to gently loosen the turkey skin, starting from the top of the cavity and working your way toward the breasts and down toward the legs, being careful not to tear the skin. Use your hands to work the marinade underneath the skin and all over the entire bird. Once well-coated, cover the bowl with plastic wrap and refrigerate for at least 3 hours, preferably overnight.
  • While the turkey is marinating, make the tandoori ghee: Add the ghee to a small saucepan and cook over medium heat for 2–3 minutes, until hot. Add 2 tablespoons of the tandoori spice blend (it should sizzle lightly once it touches the ghee), then stir to incorporate and remove the pot from the heat. Stir in the salt. Transfer ¼ cup of the ghee to a small bowl and set aside to use for the gravy. Carefully pour the remaining 1¼ cups of ghee into a heat-proof container.
  • After marinating, remove the turkey from the refrigerator and let sit at room temperature for 2–3 hours before cooking.
  • Arrange a rack in the lower-middle section of the oven. Preheat the oven to 450°F (230°C). Set a V-shaped rack inside a roasting pan.
  • Once ready to cook, remove the turkey from the yogurt marinade and wipe off as much as possible. Squeeze out as much marinade as possible from underneath the turkey skin as well.
  • Grab the turkey by the legs and carefully transfer to the prepared roasting pan with the breast side up. With your hands, rub about a third of the tandoori ghee over the bird, then rub another third underneath the skin. Reserve the remaining ghee for basting the turkey.
  • Stuff the cavity with the lemons, garlic, ginger, and cilantro. Tuck the wings underneath the turkey, then tie the legs together with kitchen twine, wrapping around the bird to secure. Pour 3 cups of chicken stock into the bottom of the roasting pan.
  • Roast the turkey for 30 minutes, rotating halfway, until the skin is mostly golden brown. While the turkey roasts, melt the remaining third of tandoori ghee in a small saucepan over low heat, or in a small bowl in the microwave.
  • After roasting for 30 minutes, baste the turkey with the melted ghee. Reduce the oven temperature to 300°F (150°C). If the bottom of the pan looks dry, pour in 1–2 more cups of stock. Continue roasting, basting and rotating the turkey every 30 minutes, until a meat thermometer inserted in the thickest part of the leg reaches 165°F (75°C), 120–150 minutes more. The skin should be shiny, crisp, and golden brown–if the skin begins to get too dark, lightly tend the bird with aluminum foil. Remove the turkey from the oven and baste once more. Let rest for 30–60 minutes. Reserve the drippings, discarding the fat, for making the gravy.
  • Make the tandoori gravy: Add the reserved ¼ cup tandoori ghee to a medium saucepan over medium heat. Add the flour and cook, whisking frequently, for 3–5 minutes, until the roux is darker in color and smells fragrant and toasted. Add 1 tablespoon of the tandoori spice blend and whisk to combine, letting toast for another minute, until fragrant. Gradually whisk in the turkey drippings (adding chicken stock as needed for a total of 3 cups). Bring to a boil, then reduce the heat to medium-low and simmer for 10–15 minutes, until thickened slightly. Remove the gravy from heat.
  • To serve, set the whole turkey in the center of a large platter for a classic presentation, or carve the bird and arrange the cut pieces on the platter and garnish with cilantro and quartered limes. Serve immediately with the hot gravy alongside, as well as any traditional tandoori sides of choice.
  • Enjoy!

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]]> Crispy Roast Duck Recipe https://recipewikki.com/crispy-roast-duck-recipe/ Thu, 27 Jun 2024 17:55:06 +0000 https://recipewikki.com/?p=2639 This Honey Crispy Roast Duck recipe makes a beautiful holiday main dish but is easy enough for any special occasion or Sunday dinner. With crispy skin and tender, juicy meat, this post will show you how to cook duck to get that beautiful roasted look and amazing flavor! This honey Crispy roast duck is perfect […]

The post Crispy Roast Duck Recipe appeared first on RecipeWikki.

]]> This Honey Crispy Roast Duck recipe makes a beautiful holiday main dish but is easy enough for any special occasion or Sunday dinner. With crispy skin and tender, juicy meat, this post will show you how to cook duck to get that beautiful roasted look and amazing flavor!

This honey Crispy roast duck is perfect for any special occasion and is a great idea for a smaller Thanksgiving, or for a Christmas or New Year’s Eve dinner.

Stuffed with onion, garlic, and fresh rosemary, the duck is seasoned with a flavorful dry rub, and glazed with honey and roasting juices.

The honey just helps crisp up the skin and give that beautiful dark color to the finished bird, but the overall flavor was very savory from the garlic and onion that I stuffed inside the duck cavity before roasting.

Also Read: Crab Macaroni and Cheese Recipe

Crispy Roast Duck Recipe
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Crispy Roast Duck Recipe

Recipe by RecipeWikkiCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

2

hours 
Calories

2400

kcal

This Honey Roast Duck recipe makes a beautiful holiday main dish but is easy enough for any special occasion or Sunday dinner. With crispy skin and tender, juicy meat, this post will show you how to cook duck to get that beautiful roasted look and amazing flavor!

Ingredients

  • 2 teaspoons salt

  • 2 teaspoons paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon black pepper

  • ¼ cup honey

  • 5 pounds whole duck

  • ¼ onion

  • Garlic cloves

  • Fresh rosemary sprigs Optional subs: lemon slices or a quartered apple

Directions

  • Completely defrost the duck in the refrigerator for 2-3 days if using a frozen duck, then remove the giblets and the neck. Rinse well, inside and out, with cold water and pat completely dry using paper towels. Let the duck sit out on the counter for 30 minutes to come up in temperature a bit.
  • Use a sharp knife to score the skin on the duck’s breast in a diamond pattern, trying to cut only the skin without reaching the breast meat below. If there are other fatty areas like where the duck legs connect to the body, give those a poke or slash as well.
  • Stuff the cavity of the duck with garlic cloves, a quartered onion, and a couple of sprigs of rosemary. You could also use lemon slices or a quartered apple.
  • Fold the loose skin on both ends of the duck to hold everything inside and tie the duck legs together. Do this with butcher’s twine or string to truss it by tying a loop around one duck leg, then crossing it over the other leg and wrapping the twine around both legs a time or two, then tying it off.
  • In a small bowl, combine the salt, paprika, garlic powder, and pepper, then rub it all over the duck.
  • Place the duck breast-side up on a wire cooling rack over a baking sheet or on the rack of a large roasting pan.
    • Start cooking the duck by roasting it at a high temperature of 425 degrees F for 15 minutes, then decrease the oven temperature to 350 degrees F and roast for 1 hour and 15 minutes. At the 60-minute mark, brush half of the honey over the duck, then cook for 10 minutes before brushing the duck with the remaining honey.
    • If the juices are still running pink after a total of 1½ hours, let it roast another 15 minutes before pulling it out of the oven and tenting it with foil for 15 minutes to let the juices redistribute before carving. The duck will be done when the juice that runs from the thigh after poking it is barely just a rosy pink color.

    Notes

    • Store: Cooked duck leftovers can be kept in the fridge for up to 3 days. Store it in an airtight container, or cover it tightly in plastic wrap.
    • Freeze: Allow the duck to cool completely before freezing it. Put it in a freezer-safe container, a Ziploc bag, or wrap it tightly in plastic wrap and in the freezer for up to 3 months.

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