Turkey Mussalum

A recipe derived from a traditional Muslim festive dish. This recipe is a derivation of a traditional Muslim chicken dish that I have had around for years. It is an excellent way to cook a whole bird and can be served with more the traditional English accompaniments such as roast potatoes etc. It is a complex recipe requiring three stages of preparation. The result is worthwhile giving a succulent dish that can be eaten hot or cold. This recipe is for 4 people and is based on 3.5lb (1.5kg) of meat. You can use a turkey breast or a whole bird. It's just as good with chicken. Scale the recipe up or down as required. You will need a casserole big enough to take the whole piece of meat so that may limit the size you can manage. As you will see, it's quite a physical recipe so a long cold drink to refresh you after step 10 is required.

Ingredients

Marinade

• 1 tbsp. Coriander seed
• 1 tbsp. Cumin seed
• 2 Bay leaves
• 4oz (100g) thick plain yoghurt
• 1 medium onion, peeled and chopped
• 3 cloves of garlic, peeled and chopped
• 3 green chillies, chopped.
• 3.5lb (1.5kg) turkey (breast or whole) or chicken, skinned.

Method

1. Gently dry roast marinade spices until bay leaf is dry.
2. Grind spices and liquidise all marinade ingredients together.
3. Make deep slashes in turkey meat and rub in marinade. Leave in cool place for 24 hours.
4. When ready to cook, gently pound the whole spices to break them.
5. Heat ghee in casserole/pan that has a close fitting lid. Turn oven on to preheat to 190C/375F.
6. Gently fry onion, garlic and ginger until soft.
7. Add crushed spices and salt. Stir fry and mix for 30 seconds.
8. Add stock and bring to boil.
9. Add garam masala and mix in.
10. Add bird with its marinade, fit lid and shake pan for 2 minutes.
11. Put casserole into oven. Sit down and have cold drink.
12. After 1 hour, remove casserole from oven. Turn up heat to 230C/450F
13. Put bird into a roasting tray. Baste with some of the sauce. Do not discard the sauce from the casserole.
14. Roast the bird in oven for about 30 minutes or until cooked (juices run clear when thickest part (of thigh) is pierced.)
15. Allow bird to stand whilst you liquidise the sauce and re-heat it.
16. Serve bird with garnish. Serve sauce separate.

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