Tandoori-Inspired Marinade (for one Canadian Turkey Roast)
1cupGreek yoghurt
1tbspgarlic clovegrated
ttbspgingergrated
2tspsmoked paprika
½tspcrushed black pepper
3tspground coriander
1tspground cumin
1tspsalt
½tspturmeric powder
2tbsplemon juice
3tbspneutral vegetable oil
Mint and Cilantro Chutney
1bunchmintleaves picked and finely sliced
1bunchcilantrofinely sliced
1garlic clovefinely grated
1knobgingerfinely grated
3-4tbspolive oil
lime juicefrom 2 limes
½ - 1tspsugar
salt to taste
Instructions
Defrost your Canadian Turkey Roast in the fridge for two days.
Use a pairing knife to prick holes all over your turkey roast (to let the marinade absorb).
To make the marinade, mix all the ingredients together. Lather the marinade all over your turkey roast. Let marinate for at least 2 hours before cooking or, ideally, over night.
When ready to cook, preheat your oven to 325F. Place your turkey on a roasting tray and roast until internal temperature is 74C, about 2 ¼ hours. Let rest for 30 minutes before carving. Slice and serve with your desired sides.
To make the mint and cilantro sauce, mix all ingredients together and adjust for seasoning to your liking. When the Turkey has rested, slice into thick slices and serve with mint sauce on the side.
Notes
Serve your roast with a mint chutney for a pop of bright flavour.