Name: Ghee roast turkey with crispy curry leaves
Ingredients: 20g ancho chillies; 10g chipotle chillies; 200g ghee, plus 2 tbsp extra; 25g fresh curry leaves; 2-3 onions (460g), roughly cut in 2-3 cm dice; 10 garlic cloves, peeled and bashed with the flat side of a knife, plus 1 whole bulb cut in half; 4 tsp cumin seeds; 4 tsp coriander seeds; 1 ½ tsp fenugreek seeds; 4 tsp Kashmiri chilli powder; 20g demerara sugar; 180g tamarind paste, plus 3 tsp extra (we use Thai taste or supermarket own brands); 1 whole 5kg turkey (ours came from Copas); 1 lemon, cut in half; 2 tbsp plain flour; salt and black pepper

Ghee roast turkey with crispy curry leaves

New

Main Christmas

Serves 6-8

Prep 20 min

Cook 2 hr 15 min

Marinate Overnight or at least 1 hr

This marinade takes its inspiration from a Mangalorean ghee roast—a dish known for its fiery richness, aromatic spices and tangy, comforting warmth. It's a perfect match for tender roasted turkey but works just as beautifully with a turkey crown or even a whole chicken (use ½ of the marinade for a 1.7kg bird). We’ve included ancho and chipotle chillies, which add a lovely smokiness alongside the heat. If you like to get ahead, you can whip up the marinade up to three days in advance—just pop it in the fridge until you're ready to use it.

Ingredients

20g	ancho chillies
10g	chipotle chillies
200g	ghee, plus 2 tbsp extra
25g	fresh curry leaves
2-3	onions (460g), roughly cut in 2-3 cm dice
10	garlic cloves, peeled and bashed with the flat side of a knife, plus 1 whole bulb cut in half
4 tsp	cumin seeds
4 tsp	coriander seeds
1 ½ tsp	fenugreek seeds
4 tsp	Kashmiri chilli powder
20g	demerara sugar
180g	tamarind paste, plus 3 tsp extra (we use Thai taste or supermarket own brands)
1	whole 5kg turkey (ours came from Copas)
1	lemon, cut in half
2 tbsp	plain flour
	salt and black pepper

Method

Place a medium saute pan on medium high heat, and once hot, add the dried chillies. Heat for 30 seconds on all sides until softened. Tear the chillies open and remove and discard the seeds and stalks.
Add the 200g of ghee to the pan, and once hot, add in 10g of the curry leaves and fry for 1-2 minutes until crispy. Remove with a slotted spoon and drain on kitchen paper. Add in the onions, bashed garlic cloves and remaining 15 grams of curry leaves. Cook, stirring occasionally for 15 minutes until the onions have softened and turned slightly golden. Stir in the cumin, coriander and fenugreek seeds. Cook for 1 ½ to 2 minutes until fragrant and take off the heat. Immediately stir in the Kashmiri chilli, sugar, 180g of the tamarind and 1 teaspoon of salt. Allow to cool slightly then carefully transfer to a blender with 240ml of water. Blitz until completely smooth. Transfer to a bowl and refrigerate for at least one hour until set.
Rub the turkey with the remaining 2 tablespoons of ghee, 2 teaspoons of salt and a good grind of pepper.
Using your fingers, loosen the skin on the breasts and legs. Push the marinade under the skin of the breasts and legs and into the cavity and finish with a thin layer all over the skin of the turkey. Place on a rack in a high sided baking tray and refrigerate overnight ( just make sure to remove from the oven at least 1 hour before cooking), or if cooking on the same day, set aside to marinate for at least 1 hour at room temperature.
Preheat the oven to 180C.
Add the lemon halves into the turkey cavity and place any giblets, if you have them, in the bottom of the tray with the half bulb of garlic.
Cover the turkey, but not the entire tray, tightly with foil and place in the middle of the oven. Pour 1 ½ litres of water in the tray. Cook undisturbed for one hour, then remove and baste the turkey. Return to the oven, still covered, with the foil for another 30 minutes, baste one more time, discard the foil and cook for another 15 minutes. Baste the turkey once more, rotate the tray and cook for a final 15 minutes. Remove from the oven and cover loosely with foil. Set aside to rest for one hour.
Once rested, remove and discard the lemon halves, set aside the garlic and using a spoon scrape out any marinade from the cavity into the tray. Place the turkey, still covered, on a serving platter and set aside. Sieve the juices from the tray and discard the giblets.
Place a medium saucepan on medium-high heat with the remaining 2 tablespoons of ghee and the flour. Stir well and cook for 2–3 minutes until lightly brown and starting to smell nutty. Pour in the sieved juices and cook for 3–4 minutes until hot then stir in the remaining 3 teaspoons of tamarind.
Serve with the curry leaves crumbled on top and the gravy on the side.