The turkey that’s become a Houston holiday tradition at Kiran’s is the focal point of chef Kiran Verma’s “Tandoori and Beyond” feast.
Servings 8people
Ingredients
Turkey:
4bay leaves
2tablespoonswhole coriander seeds
1tablespoondried juniper berries
2tablespoonsblack peppercorns
1tablespoonfennel seeds
1teaspoonblack or brown mustard seeds
1cupkosher or coarse sea salt(not iodized table salt)
1bottle chardonnay
112- to 14-pound turkey, not previously frozen if possible
Yogurt Marinade:
2cupsGreek yogurt
1cupsour cream
4tablespoonslemon juice
1cupcoarsely chopped garlic
½cupcoarsely chopped ginger
4tablespoonsserrano chiles, destemmed(seeds and veins removed, if you prefer less heat)
4tablespoonsgaram masala
2tablespoonsfenugreek
2tablespoonspaprika
2tablespoonspowdered ancho chile
¼cupplus 2 tablespoons kosher salt
Aromatics:
2medium red onions,quartered
10garlic cloves,peeled
1celery stalk,coarsely chopped
1whole poblano chile
2cinnamon sticks
4whole black cardamom pods
1tablespoonwhole cloves
1tablespoonwhole black peppercorns
2carrots,coarsely chopped
4sprigs sage
4sprigs thyme
4bay leaves
½cup(1 stick) unsalted butter, cut into about 4 pieces
Gravy:
reserved marinade and juices from roasting bag,cooled
1cup(2 sticks) unsalted butter
2cupschopped red onion
¼cupflour
¼cupdry white wine
¼cupcognac
½cupheavy cream
Directions
Turkey:
Toast the bay leaves, coriander seeds, juniper berries, peppercorns, and fennel and mustard seeds in a skillet over medium heat until fragrant, 1 to 2 minutes. Remove from pan immediately.
In a large container, make a brine by putting the toasted spices, salt, and chardonnay in 5 quarts of cold water.
Take the giblets out of the turkey and discard; rinse it inside and out. Remove any excess fat and pat dry.
Put the turkey in a brining bag, add the brine, and refrigerate for 12 hours.
Remove turkey, rinse inside and out, and pat dry with paper towels. Discard the brine.
Transfer the turkey to a roasting bag and refrigerate until ready to marinate.
Yogurt Marinade:
Blend all ingredients and pour into the roasting bag, making sure the marinade covers the turkey.
Tie the bag securely and place in a large, heavy pan, breast side down. Refrigerate overnight.
Aromatics:
Assemble ingredients for stuffing turkey. No need to mix beforehand.
Cooking the Turkey:
Take the turkey out of the marinade bag and fill its cavity with Aromatics.
Spray the inside of a fresh roasting bag with nonstick cooking spray. Put the turkey in the bag and let stand at room temperature 1 to 2 hours.
Preheat oven to 400 degrees.
With the turkey breast side up, cut 6 half-inch slits in the top of the bag. Roast the turkey for 40 minutes. Then reduce heat to 375 and continue cooking until a meat thermometer inserted in the thickest part of the thigh reads 160 degrees (about 2½ hours for a 12-pound bird).
Take the turkey out of the oven, cut the bag open, and remove the turkey. Reserve the marinade and juices to make Gravy (recipe follows), but discard the bag and Aromatics.
Put the turkey back in the oven, uncovered, to brown for about 20 minutes at 375 degrees. Then transfer it to a platter and let it rest for about 30 minutes before carving.
Gravy:
Strain reserved marinade and juices into a large saucepan, skim off any fat, and reduce over medium heat until mixture is around 4 cups, about 15 minutes. Set aside.
In a large, heavy skillet, melt the butter and sauté the onion until lightly browned. Sprinkle with flour and cook until browned.
Add the wine and cognac and cook for a couple more minutes. Then stir in the reduced marinade and juices and continue cooking for 2 to 3 minutes. Add the cream and heat through.
Refrigerate gravy if not serving within 1 hour; reheat slowly when ready to serve.