INGREDIENTS

INSTRUCTIONS

add the fried onion paste, and stir-fry until the fat leaves the sides. Add
chilli powder and stir for a minute. Add the reserved cooking extract and
salt, and bring to a boil. Lower the heat and simmer until the gravy
reaches sauce consistency. Remove and pass the gravy through a fine-mesh
soup strainer into a separate pan. Return the gravy to heat, add cardamom
powder, mace powder and saffron. Stir well. Pour the gravy over the turkey
in the roasting tray and cook in the pre-heated oven at 375 F, basting with
butter at regular intervals for five minutes or until the gravy becomes
brown. Remove, untie the turkey, discard the string and reserve the gravy.
Skim off the fat and pour the drippings on the turkey. Place the turkey on
a platter, garnish with the reserved almonds, pistachios and ginger
juliennes. Serve with brussel sprouts and parisiennes of available
vegetables sauteed in butter.
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