If you are like us, this is your favorite time of the year. Beautiful fall vegetables adorn the markets, your cupboard smells wonderful with freshly stocked spices and mouth-watering recipes fill your inbox. Tis the cooking season and nothing starts the season off better than a perfect Thanksgiving turkey!
But what if you aren’t really into frying or roasting a whole bird. If you are hosting a smaller affair, whether it’s a last minute Friendsgiving or an impromptu dinner party, you will need a more appropriate sized main dish. The split turkey breast is your answer. The bone-in cut takes only 40 minutes to cook and gives you plenty of juicy white meat and crispy skin. Now, while you are perusing your books and websites for a one of a kind recipe to impress your family and friends, consider taking a bolder approach.
The Tandoori Turkey Breast: smoky and aromatic spices like cumin, coriander, paprika and cardamom are whisked into yogurt to create a delicious and tenderizing marinade for the turkey breast. The bright color and the juicy texture of the final roasted bird will impress for sure! Our recipe uses only 5 ingredients including one of our favorites, organic Tandoori Masala. Trust us, once you try this…turkey will never be the same again!
Tandoori Turkey Breast
Active cook time: 1 hour
- 1 split turkey breast (half breast, bone-in)
- 4 tablespoons Tandoori Masala
- 1 cup yogurt
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- Salt to taste
Garam Masala Roasted Sweet Potatoes
Active cook time: 25 minutes
- 4 medium sweet potatoes- peeled and cut into 1-inch cubes
- 1 tablespoon Garam Masala
- 2 tablespoon Superghee
Preheat oven to 400 degrees. Toss sweet potatoes with superghee, garam masala, and salt to taste. Spread across a oven proof pan. Roast in oven for 15-20 minutes until cooked. Remove from heat and serve.
Cumin and Ginger Spinach
Active cook time: 5 minutes
In a large skillet over medium high heat add the superghee and cumin seeds. Toast for a minute. Add the spinach. Turn the heat off and allow the spinach to wilt into the cumin infused ghee. Season with salt and serve.