September 18, 2015
Fabulous Friday Flavour: Biryani & Chipotle Pepper Roast Turkey
A roast can be a great meal! And, since I’m feeling a little adventurous this week, I thought that I should mess with the good ole roast recipe and add a little kick with spices for something different. I settled on turkey for meat.
While scouring through my spice rack, I realised I still have an unopened bottle of biryani spice. Surely, some sort of “curried” roast would not taste so bad, right? But then I thought, why stop there? I still have a pack of chipotle spices I could use, along with the real chipotle peppers to boot. I live for experiment – this could either be an epic flop or it could be one of the best roasts I have ever made.
How about let’s just see (and pray!) that this roast turkey would turn out good? So mote it shall be!
The perfect roast is when you get that juicy, tender and succulent meat that just falls apart when you gently slice them up. The mixture of biryani spices and chipotle turned out to be oh-so-heavenly. It’s a perfect weekend family meal!
- Half a kilo turkey breast
- 3 tbsp biryani spices
- 1.5 tbsp chipotle seasoning
- 1 piece dried chipotle pepper, sliced
- 1 yellow onions, sliced
- 1 bay leaf
- sprigs of pandan leaves (optional)
- Defrost and rinse the turkey. Pat dry
- Score the top-side lightly with a knife slant-wise
- Mix the biryani powder with chipotle pepper seasoning. Don't over-season with chipotle seasoning as it is usually quite salty
- Rub the mixed powder all over the turkey and leave it for about half hour to marinade
- In a large roasting tin, place two long lengths of kitchen foil, one widthways and the other lengthways (forming a rather large “cross”). Place the marinated turkey on top of the foil.
- Spread the sliced onions over the turkey
- Top it up with bay leaf and pandan leaves
- Now fold the closest piece upwards and form a pleat where the ends meet above the breast. Then fold the other piece of foil upwards and crimp and fold to create a loose parcel that allows air to circulate around the breast.
- Roast in the oven for about 45 minutes in 180 degrees celcius oven
- Then, open up the aluminium foil and let it roast for another 10-15 minutes. Make sure you check that the top doesn't burn, but enough to make it a little crispy
- Then crimp up the aluminium foil. Reduce the oven to about 120 degree celcius and slow roast it for 2-3 hours, until you are ready to serve!
- Making a separate gravy for this is optional. The turkey would be so moist that it would leave a layer of drizzle in the foil as light gravy.
#FoodieFriDIYs #HomeMatters #Howwerollthur #ThursdayBlogHop
Turkey! Yummmm.
Almost Thanksgiving…
Good meat! 😀 your are right! I wasn’t even thinking of thanksgiving…hehheeehe!
I had to look up biryani. Combined with the chipotle and other seasonings it sounds like a delicious way to make a turkey.
Thanks for sharing on the #HomeMattersParty. I hope you will join us next week too.
Glad you think so. Biryani here is more of the spices used to make the rice, rather than the rice itself. Taste so good! 🙂 Thanks for stopping by, Audrey! 🙂