The kitchen has become our go-to-place in these days of self-isolation and social distancing, triggered by the COVID-19 crisis. As many of us are spending more time honing our culinary skills, we are also learning about the journey of our local milk, meat, fish and produce to our plates. To help you along your epicurean adventure, Alooatta.com has partnered with the BC Dairy Association to bring you this delicious series of South Asian recipes.

Tandoori Turkey with Mashed Yams

Yield: 8 servings + leftovers

Prep Time: 20 minutes

Cook Time: 2 hours 50 minutes

Total Time: 3 hours 10 minutes (+ 8 hours marinating time)

Equipment:

• roasting pan

• saucepan

• masher

• aluminum foil

Ingredients:

Tandoori Turkey:

• 2/3 cup (150 mL) tandoori paste

• 1/2 cup (125 mL) 2% plain yogurt

• 2 tbsp (30 mL) lemon juice

• 2 tbsp (30 mL) minced fresh ginger

• 2 tbsp (30 mL) canola oil

• 4 cloves garlic, minced

• 2 tsp (10 mL) each salt and pepper, divided

• 12 lb (5.4 kg) fresh or frozen turkey, thawed

• 1 stalk celery, chopped

• 1 onion, chopped

• 3 cloves garlic

• 6 cardamom pods

• 2 tsp (10 mL) cumin seeds

Mashed Yams:

• 3 lb (1.4 kg) yams, peeled and cut into chunks

• 4 cloves garlic

• 1/2 cup (125 mL) milk, divided

• 1/4 cup (60 mL) butter

• 1 tsp (5 mL) ground cumin

• 1/2 tsp (2 mL) each salt and pepper

• 4 green onions, thinly sliced

For serving:

• 8 cups (2 L) milk

Instructions:

1. Tandoori Turkey: Stir together tandoori paste, yogurt, lemon juice, ginger, oil, garlic, and half of the salt and pepper. Pat turkey dry with a paper towel. Remove giblets and neck. Rub the tandoori marinade all over the turkey, including under the skin and inside the cavity. Cover and refrigerate for 8 to 10 hours.

2. Preheat oven to 400°F (200°C). Drain any excess marinade from turkey. Season with remaining salt and pepper all over. Place celery, onion, garlic, cardamom and cumin seeds inside the turkey cavity.

3. Tie legs together with kitchen string and tuck wing tips underneath the back. Place turkey, breast side up, in roasting pan fitted with a rack. Roast in the lower third of the oven for 30 minutes. Reduce temperature to 325°F; cook for 1 1/2 to 2 hours or until a meat thermometer inserted into the thickest part of the inner thigh registers 185°F (85°C). Transfer turkey to a serving platter. Tent with foil and let stand for 20 minutes before slicing.

4. Mashed Yams: In a large saucepan of boiling salted water, cook yams and garlic for 15 to 20 minutes or until tender; drain well and return to pan over low heat. Add 1/2 cup (125 mL) milk, butter, cumin, salt and pepper. Mash until smooth; stir in green onions.

5. Slice turkey; serve with mashed yams and a glass of milk.

Tips:

• Serve with prepared mango chutney or cranberry sauce if desired.

• If desired, marinate the turkey in a turkey bag and then place it in a roasting pan.