Mild Curry Turkey Recipe

Name: Mild Curry Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 pound) fresh turkey; 4 tablespoons butter, room temperature; 3 tablespoons Patak's Mild Curry Paste; 2 cloves garlic, minced; 2 cloves garlic, peeled; 1 long, thin red chilli, seeded if desired, finely chopped; 2 tablespoons chopped fresh cilantro; 1/2 lime, juiced; 1 lemon, cut into 4 wedges; Olive oil, for rubbing; Sea salt, to taste; Freshly ground black pepper, to taste; 1 large sweet potato, peeled and quartered; 3 carrots, peeled and cut into 2-inch chunks; 2 small red onions, peeled and quartered; 3 sprigs fresh rosemary; 2 tablespoons all-purpose flour

Servings: persons

1 (14 pound) fresh turkey
4 tablespoons butter, room temperature
3 tablespoons Patak's Mild Curry Paste
2 cloves garlic, minced
2 cloves garlic, peeled
1 long, thin red chilli, seeded if desired, finely chopped
2 tablespoons chopped fresh cilantro
1/2 lime, juiced
1 lemon, cut into 4 wedges
Olive oil, for rubbing
Sea salt, to taste
Freshly ground black pepper, to taste
1 large sweet potato, peeled and quartered
3 carrots, peeled and cut into 2-inch chunks
2 small red onions, peeled and quartered
3 sprigs fresh rosemary
2 tablespoons all-purpose flour

1
Remove neck and giblets from turkey's body and neck cavities. Reserve for another use. Drain turkey of any juices; pat dry. Turn wings back to hold neck skin against back of turkey.
2
In bowl, mash together butter, Patak's Mild Curry Paste, minced garlic, chilli, cilantro, and lime juice.
3
Carefully work fingers under skin on breast of turkey. Place butter mixture under breast area.
4
Stuff cavity with lemon wedges. Return legs to tucked position.
5
Place turkey, breast side up, on flat rack in shallow roasting pan. Rub lightly with oil. Sprinkle with salt and pepper. Insert oven-safe meat thermometer in deepest part of thigh.
6
Roast in preheated 450 degrees F (230 degrees C) oven for 30 minutes. Reduce heat to 325 degrees F (160 degrees C). Add whole garlic cloves, sweet potatoes, carrots, onions, and rosemary. Cook until internal temperature reaches 180 degrees F (82 degrees C), legs move easily when twisted and juices run clear, about 2 to 2 1/2 hours.
7
Remove turkey from oven; transfer to platter. Discard lemons. Let turkey stand, covered with foil, 15 minutes.
8
To make gravy, strain vegetables, discarding rosemary. Reserve sweet potatoes, carrots and onions in bowl; Cover to keep warm. Pour pan juices into measuring cup, leaving brown bits in pan. Let fat rise to the top; remove 2 tbsp and place in roasting pan. Skim remaining fat and discard. Reserve remaining pan juices. (Should be about 2 1/2 cups.)
9
Place pan on stove over low heat. Whisk in flour; cook until lightly browned and bubbly. Stir in reserved juices. Cook, whisking and scraping up browned bits in pan, until smooth and slightly thickened. Taste; adjust salt and pepper if desired. Transfer to gravy boat.
10
Carve turkey as desired. Serve gravy and vegetables alongside.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (14 pound) fresh turkey, 4 tablespoons butter, room temperature, 3 tablespoons Patak's Mild Curry Paste, 2 cloves garlic, minced, and more.

Yes, Mild Curry Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mild Curry Turkey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions