Tandoori Turkey Breast with Roast Veggies (Copy)

Ingredients

1 whole bone-in turkey breast

For the Marinade:

• 2 tablespoons of Mustard Oil

• 1 tablespoon minced garlic (3 cloves)

• 2 inches of grated ginger

• 1 Tbsp of lemon juice

• 2 Tbsp of Maani’s Tandoori Spice Blend

• 1 Tbsp of Harissa or Siracha or any hot sauce

• 1/3 cup yogurt or 2 Tbsp of Mayo

• 1 Tbsp of Honey

• 1 teaspoon chopped fresh thyme leaves

• 1½ teaspoons kosher salt

• ½ teaspoon freshly ground black pepper

Veggies

2 potato’s, 4 carrots, 1 red onion, 1 fennel bulb cut into cubes

1 can of coconut milk

1/2 cup of ch broth

Directions

Preheat oven to 325 degrees F.

1. Place all the marinade ingredients in a bowl and stir together.

2. Cut a few slits with a knife into the breast of the turkey and loosen the skin and smear half of the paste underneath, directly on the meat.

3. Place the marinated turkey breast in a roasting pan and add the fresh thyme on top of the turkey then add the veggies all around the turkey.

4. Add a few tbsp of the mustard oil on the veggies and the rest of the marinade so that each veggie is coated with the marinade.

5. Roast the turkey for 30 min and pour in the ch broth around the turkey onto the veggies and place back in the oven for the remainder of an hour.

6. Check the turkey after another 30 minutes and add the can of coconut milk around the turkey onto the veggies and place back in the oven for another 30 minutes until the skin is golden brown and a meat thermometer inserts into the meatiest area of the breast and reads 165. Total cooking time of the turkey breast should be 1 1/2 hour.

When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice the turkey and serve warm with a spoon of the coconut curry sauce and roasted veggies and Enjoy!