Turkey Mussalam recipe


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Chef Crystal Mendonce, Peninsula Grand Hotel shows you how to make it.

1 big turkey
4 medium onions
8 green cardamoms
5 cinnamon sticks
8 black cardamoms
10 cloves
3 bay leaves
2 litres clear chicken stock
40 gms butter

For marinating
250 gms yoghurt
60 gms garlic paste
60 gms ginger Paste
15 gms red chilly powder
15 gms salt

The filling
500 gms chicken mince
5 gms black cardamom powder (coarsely ground)
50 gms clarified butter
16 flakes garlic
15gms ginger
2 gms green chilly
2 gms red chilly (fresh)
20 gms roasted pistachio
20 gms almonds
10 gms royal or black cumin seeds
5 gms black pepper powder
5 gms green cardamom powder
5 gms mace powder
10 gms salt

The gravy
75 gms clarified butter
30 gms garlic paste
20 gms ginger paste
250 gms yoghurt
6 gms coriander powder
3 gms red chilly powder
3 gms turmeric powder
10 gms salt
60 gms almond paste
30 gms char magaz/ Melon Seed Paste
60 gms fried onion paste
1.5 gms green cardamom powder
1 gm mace powder
1gm saffron
10 ml rose water

The garnish
3 Eggs, boiled and shelled.
12 Toasted pistachios
12 Cashewnut (halves)
16 Toasted almonds
0.25 gm Saffron

Serves: 4


The turkey: Clean, remove the neck and the skin. Make small gashes on the entire surface.

The marination: Whisk yoghurt in a bowl, add the remaining ingredients, mix well. Evenly rub the turkey with this marinade and set aside for at least an hour ( preferably overnight).

The filling: Wash green and red chillies. Slit, deseed and finely chop. Heat ghee in a kadhai/wok; add the garlic and ginger pastes and bhunno/stir-fry over medium heat until the moisture evaporates. Add the mince and saute for 2-3 minutes. Remove, cool, add the remaining ingredients, mix well.

The stuffing: Stuff the abdominal cavity of the turkey with the filling and the eggs from the tail end, then double up the legs, ensuring that drumsticks cover the opening through which the filling was stuffed and tie firmly with string. Gently twist the winglet bones to make the bird more stable when placed on its back.

The mire poix: Peel, wash and slice onions.

The gravy: Whisk yoghurt in a bowl, add coriander, red chillies and turmeric and salt, mix well and keep aside. Crush the saffron threads with a pestle or the back of a spoon, soak in rosewater and then make a paste.

The garnish: Dissolve saffron flakes in lukewarm water and when the water turns saffron, put almond flakes to enable them to acquire a saffron hue.

The oven: Pre-heat to 375oF.

Spread the onions in a large handi/pot. Sprinkle both the cardamoms, cinnamon, cloves and bay leaves, arrange the stuffed turkey on top. Pour the chicken stock. Bring to a boil, reduce to low heat. Cover and simmer for 50 minutes. Remove and arrange the turkey on a greased roasting tray and reserve the jus for the gravy.

To prepare the gravy, heat ghee in a handi/pan, add the garlic and ginger pastes, bhunno/stir-fry until the moisture evaporates. Remove handi/pan from heat, stir-in the yoghurt mixture, return handi/pan to heat, bhunno/stir-fry over medium heat until specs of fat leaves the sides. Then add the almond and char magaz pastes, bhunno/stir-fry until the fat leaves the sides, add the fried onion paste and bhunno/stir-fry until the fat leaves the sides. Add the reserved jus. Bring to a boil, reduce to low heat and simmer, stirring occasionally, for 4-5 minutes. Remove and pass the gravy through a fine-mesh soup strainer into a separate handi/pan. Return gravy to heat, bring to a boil, reduce to low heat and simmer until of sauce consistency. Sprinkle the cardamom and mace powders, stir, add the saffron, stir, remove and adjust the seasoning.

Pour the gravy over the turkey arranged in the roasting tray and cook in the pre-heated oven, basting with butter at regular intervals for 20-25 minutes or until the turkey is fully cooked and the gravy becomes brown. Remove, untie the turkey and reserve the gravy.

Carve the turkey on a clean chopping board. Scoop a dollop of the stuffing on a plate and arrange 2-3 slices of the turkey on the stuffing. Pour some gravy on the top. Garnish with egg slices, pistachio, cashew nuts, toasted almonds and saffron threads and serve with pulao rice or any bread of your choice.-Time of India

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