Tandoori Turkey with Indian Filling

For the tandoori seasoning paste:

1. Peel the young, fresh garlic and white onion. Squeeze the garlic. Finely grate the onion. Heat the vegetable oil in a pan. Add the crushed garlic and the finely grated onion and sauté over medium heat for about 8-10 minutes, stirring constantly. The liquid should evaporate without the mixture becoming too browned. Slice, core and finely chop the red chillies. Break the cardamom out of the pods and grind in a mortar. Peel the fresh ginger and grate finely. Rub the untreated lime thinly and squeeze out the juice. Finely chop the washed green leaves.
2. Mix the chilli, cardamom, finely grated ginger, lime juice and grated lime zest and coriander greens with the yogurt and the onion and garlic mixture. Stir the cumin powder, cinnamon powder, paprika powder and turmeric into the mixture. Mix everything well and put the paste aside, covered, for further use.

For the Indian filling:

1. One after the other over medium heat in a pan without added fat, roast the black cumin, the ground almonds and the peeled pistachios vigorously and let them cool.
2. Finely dice the dried apricots and dried figs. Peel and dice the apple. Break open the pomegranate and remove the stones with a fork. Rub the untreated lime thinly and squeeze out the juice. Debark the bread slices and finely crumble them in a blender or with a hand blender. Finely chop the fresh mint. Pour all ingredients into a bowl. Add the light, unsulphurized raisins, the cinnamon powder, half of the pomegranate seeds, the soft, unsalted butter (1) and the medium-sized, fresh egg. Knead all ingredients together well and only season with salt.

For the turkey:

1. Preheat the oven to (electric stove 180 ° C / convection 160 ° C).
2. Cut the wings of the turkey up to the joint. Cut off the neck as well. Remove the skin from the entire turkey with a sharp knife and set aside. Set aside a tablespoon of the total amount of the Indian seasoning paste. Rinse the turkey inside and out with cold water, pat dry and rub with salt. Spread a tablespoon of the paste inside the turkey. Also cover both legs thickly with the paste.
3. Put the Indian filling in the turkey. Cover the opening with a piece of baking foil. Loop the kitchen thread once around each wing base and run it crosswise under the turkey and upwards to the side. Press the turkey legs firmly against the filled turkey. Loop the kitchen twine around the crisscrossed lower legs of the turkey and tighten and fasten firmly. Cut off the remaining yarn (*).
4. Brush the turkey evenly over the entire surface with the remaining seasoning paste and place in the juice pan of the oven. Cover lightly with aluminum foil and refrigerate for about 8-10 hours or refrigerate overnight. Roughly chop the wings, neck and skin. Clean the soup greens and roughly dice. Fry the turkey chops with the soup greens in the vegetable oil over high heat. Stir several times in between.
5. Spread the seared turkey-vegetable mixture around the turkey in the juice pan. Add the retained seasoning paste. Cook the turkey in the preheated oven on the lowest rack for about 60 minutes. Cover the turkey with baking paper and pour in half of the poultry stock. Finish cooking the turkey for another 50-60 minutes at 180 ° C. Place the turkey on a preheated plate. Melt the butter (2) and spread it carefully on the top of the turkey. Cover with paper and keep warm in the switched-off oven before serving.

Completion and serve:

1. Pour the remaining poultry stock and the water into the juice pan, dissolving the roasted substances. Strain the contents of the juice pan through a fine sieve into a saucepan. Bring the stock to the boil and degrease. Pour in the half dry sherry. Remove about 100 ml from the stock and dissolve the cornstarch in it. Bring the stock to the boil in the pot, stir in the mixed cornstarch with a whisk and cook through briefly. If necessary, season with a little salt.
2. Serve the turkey on the plate with a large sharp knife and poultry scissors, the sauce in a souciere.
3. A grainy saffron rice, buttered potato, coriander-potato purée and vegetables, such as B. Brussels sprouts, carrots, green beans, parsley roots and Teltower turnips do it) are enough.

Hints:

1. (*) This binding brings the turkey into a very compact shape and the legs do not dry out during roasting.
2. A glazing with strained and warmed grapefruit-orange jam can also be done shortly before serving, but it is a matter of taste.
3. Preparation time: 4 hours – plus the marinating time (cooling time)