Turkey Rajah

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This recipe uses the whole bird, so you better serve it for a special occasion.

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Serving Size / Yield

6-8 servings

Ingredients

  • 1 sm. turkey
  • 1/3 C. oil
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. paprika
  • 1/2 tsp. ground ginger
  • For the rice:
  • 1 C. long grain rice
  • 2 1/2 C. water
  • 2/3 C. crushed pineapple
  • 12 purple grapes, halved and seeded
  • rind 1 orange, cut in matchstick strips
  • Sauce:
  • 1 onion, chopped
  • 1 galric clove, crushed
  • 2 Tbs. oil
  • 2 Tbs. flour
  • 1 tsp. turmeric
  • 1 tsp. coriander
  • 1/2 tsp. dry mustard
  • 1/2 tsp. ginger
  • pinch cinnamon
  • pinch cayenne
  • 6 cardamom seeds
  • 2 1/2 C. chicken stock
  • 1 Tbs. vinegar
  • 1 Tbs. honey
  • 1 Tbs. tomato paste
  • juice 1 orange

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Directions

Preheat the oven to 400 degrees. In a roasting pan, brush the turkey with the oil and rub the salt, pepper, paprika and ginger evenly onto the skin. Roast for 25 minutes per pound, turning the oven to 350 degrees after the first 1/2 hour. Cook the rice in the bboiling salted water until tender. Rinse and drain. Saute the onion and garlic in oil for 4 minutes until soft. Stir the flour and sauté 1 minute. Add the spices, stir to blend and cook 1 minute. Pour in the rest of the sauce ingredients, bring to a boil and simmer for 20 minutes until the sauce is thickened, stirring frequently.

When the turkey is cooked, mix the cooked rice with the pineapple, halved grapes and orange rind. Place the roasted turkey in the middle of a large serving dish and arrange the rice around it. Pour the sauce over the turkey, reserving some in a sauce boat. Serve immediately.

Serve with: Curry and Rice Soup

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