Turkey roasted in a rich turmeric sauce
This recipe takes me right back to my childhood. It is most certainly not your traditional Sunday roast, but it is utterly delicious. As many of you know, although I was brought up in the South of France, my culinary roots are from Reunion Island where I was born. Turmeric is at the heart of Reunion cuisine, it is used in every single dish we prepare.
When I was a kid, my mum used to make this recipe a lot. She didn’t actually roast the turkey, but cooked it in one of those iconic Dutch pan that we always use in Reunion, “la marmite”. I have slightly altered the recipe by actually roasting my turkey and it works just as well. So here you have it “Turkey roasted in a rich turmeric sauce”.
Turkey leg and thigh
Salt and pepper
500 g of Brussels sprouts (if you’re not a big fan, you can also use French beans instead)
4 carrots roughly sliced
Half a tsp of turmeric
Oven pre-heated at 160º C
A large roasting pan that can go over the stove
Start by rubbing salt and pepper on the turkey, I tend to use rock salt as it’s more flavoursome.
In a roasting pan add two tbsp of vegetable oil, and over the stove start colouring both sides of your turkey until golden brown, add the onion and thyme and let them cook for a minute, then add the turmeric and stir it well into the pan. Off the stove pour 250 ml of boiling water and pop your turkey into the oven and let it slow cook for a good 3 hours. Half way through the cooking time add your carrots and Brussels sprouts (At that point you may need to top up with a bit more boiling water, no more that a 100 ml). Once cooked, your turkey will literally fall off the bone and your sauce should be velvety (a thick gravy like appearance).
And that is it! Enjoy with roast potatoes.
Tip: use a good free range turkey for this. Leech and Sons at Burwash Manor provide the most amazing meat for example.