FOOD: RECIPE OF THE WEEK: ROASTED TURKEY, GRAZED WITH ORANGE AND CRANBERRY SAUCE

BY CHEF SABYASACHI NAG,

EXECUTIVE CHEF

HOLIDAY INN KOLKATA AIRPORT,

A IHG PROPERTY

A must try preparation , traditionally made , overnight marinated Turkey oven roasted with vegetables and Cranberry orange glaze .

INGREDIENTS FOR FIRST MARINATION 12 HOURS:

Turkey Medium size – 4 kg

Bay leaf

Peppercorn

Star Anise

Thyme

Rosemary

Cinnamon Stick

Cranberry Juice

Red wine

Salt

WC sauce

Crushed Garlic .

INGREDIENTS FOR 2 ND MARINATION 6 HOURS :

Drain off from the 1 st marination and applied the 2 nd marination through under the skin , rub well above the skin also.

Butter – soften ,

chopped parsley ,

Garlic paste with pepper , and salt

INGREDIENTS FOR STUFFING :

Pistachio , Almond chopped , Minced Chicken , sauté Onion and peppers , olives , egg , boiled egg white chopped , chopped parsley , seasoning , red wine , WC sauce

.Mix all together and stuffed inside the turkey and tie up all wholes ,

INGREDIENTS FOR ROASTING , 3 HOURS MINIMUM :

Roughly cut of Carrot , Onion , Celery stem , Bay leaf , Garlic , Rosemary , Thyme , Oil

Place the 2 nd marinated Turkey in mix of this in a baking tray , knot the skin with hole .

INGREDIENTS FOR SAUCE: :

Orange Juice , Cranberry Juice

Thyme , Rosemary , Red wine

Salt , Sugar ,Chopped Parsley , Chopped Celery , Golden syrup , Chopped Garlic

WC Sauce, Demi glaze

METHOD :

Pre heat the oven , placed the turkey and cooked with a foil covered , keep the tray rotating for evenly roasting , check and cook further . open the foil , glaze and cook till golden brown color .

For the sauce : take a pan add olive oil , saute the garlic and vegetables, add the juice , cook for while , add demi glaze , stir it nice , season it and add other ingredients , cook well and make a pouring sauce , Pour the sauce and glaze while roasting .