Ingredients
- 1 Size 48 Ingham Whole Turkey
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon cumin seeds
- 3 teaspoons sea salt flakes
- 2 teaspoons garam marsala
- 1 teaspoon ground cardamom
- 1 tablespoon vegetable oil
- Pappadums, to serve
- Saffron Rice
- 1 tablespoon vegetable oil
- 20g butter
- 1⁄2 teaspoon saffron threads
- 1 1⁄2 cups basmati rice
- 3 cups chicken stock
- Butter Bean, Green Bean and Fennel Salad
- 1⁄4 cup lemon juice, (1 lemon)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon brown sugar
- Salt and pepper
- 150g butter beans
- 150g green beans
- 2 small fennel, trimmed, shaved
Instructions
Using poultry shears or a sharp knife, remove the spine from turkey and discard. Open turkey out flat, tucking wings under turkey. Put turkey into a large roasting pan. Combine ground coriander, ground cumin, cumin seeds, salt, garam masala and cardamom in a bowl. Rub oil into turkey skin. Sprinkle liberally with spice mixture. Cook turkey in barbecue oven at 180°C or medium heat for 1 ¼-1 ¾ hours or until turkey is cooked through.
To make rice, heat oil and butter in a saucepan over medium heat. When sizzling add saffron threads and rice. Stir until rice is coated in oil mixture. Add stock to rice and bring to the boil. Reduce heat to medium. Simmer rice, uncovered, for 10 minutes or until craters form in the rice and almost all liquid has evaporated. Turn off heat and cover rice. Stand for 10-15 minutes or until rice is tender.
To make salad, put lemon juice, oil, sugar and salt and pepper into a screw top jar. Secure lid and shake until well combined. Place beans into a large bowl. Cover beans with boiling water and stand for 2 minutes or until beans turn bright green and are just tender. Drain and rinse under cold water. Return to bowl. Add shaved fennel. Toss until well combined. Add dressing to salad just before serving. Serve turkey with saffron rice, bean and fennel salad and pappadums.
