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Paleo Indian Turkey Tikka

recipe-paleoindianturkeytikka

Easy Shopper Packs

Turkey Breast Joint Boned & Rolled - Free Range 1000g (2.205 lb)  x 1
Limes Pack(6) (600g) x 1
Garlic: Provence Large  Item (50g) x 1
Coriander 25g Pack  x 1
Ginger 125g  x 1

Pack Price £21.59

Step By Step - Instructions

First, finely grate the ginger and the garlic using a microplane grater and place in a bowl. Add the rest of the ingredients (except the turkey) and mix until well combined.

Take the defrosted turkey joint out of the fridge and place it on a roasting or baking tray lined with greaseproof paper (you'll thank me later when it comes to washing up). Using your hands, slather over the marinade so it covers the turkey, turning it upside down so it coats the bottom, too.

Wash your hands, and place the turkey in an oven heated to gas mark 4/180C, and leave to roast for an hour.

After the hour's up, the turkey should be a golden yellow colour, and slightly burnished in places from the oven. This is good. Check it's cooked through by inserting a meat thermometer in the centre of the joint, or making a small cut with a sharp knife and checking the juices run completely clear. If there are any pink juices, or if the turkey looks even slightly raw in the centre, put it back in the oven for a few minutes and then check again.

Once the turkey's cooked through, lift it on a clean cutting board and leave to rest for 5-10 minutes. With a sharp knife, cut the turkey into slices and serve, with a crunchy carrot salad and some lemon halves for squeezing over.

Full Ingredients List

1 large clove garlic, peeled
piece of fresh ginger, about thumb-size - peeled
1 heaped teaspoon turmeric powder
2 tbsp plain coconut yoghurt
juice of 1 lime
quarter teaspoon of salt
1 tsp dried coriander leaf
small pinch of ground cloves

Recipe Infomation

Prep Time: 5 Minutes

Cooking Time: 70 Minutes

Temp: Gas mark 4, 180C (355F)

Level: Easy

Serves: 4

Add Individual Farmer's Choice Products From This Pack

Discover more about our Turkey Breast Joint Boned & Rolled - Free Range
Turkey Breast Joint Boned & Rolled - Free Range


Alternative to a whole turkey, easier and more practical to cook. Whole breast of turkey boned and rolled and cut to your required weight.

£1.63 per 100g
Discover more about our Limes
Limes


Acidic limes are used extensively in Indian cooking. The sour mix is ideal for most of your favourite cocktails.

Pack(6) (600g) £2.53
Sold per item
Discover more about our Garlic: Provence Large
Garlic: Provence Large


Grown in Provence, Southern France, these are enormous bulbs which also keep well. The large cloves make for easy peeling and are great roasted whole.

Sold per item
Discover more about our Coriander
Coriander


Also known as cilantro. All parts of the coriander is best used as a garnish as heat diminishes the flavour. Great as a garnish, lovely sprinkled ov

25g Pack (25g) £0.66
Sold per item
Discover more about our Ginger
Ginger


Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen.

125g (125g) £0.51
Sold per item

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