• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
996
Protein:
85 g
Fat:
48 g
Carbohydrates:
55 g
Serves: 6-8
Prep Time: 30 mins
Cook Time: 30 mins
This recipe tastes best when made the day before.
  1. Preheat oven to 375ºF (190ºC).
  2. Toss turkey with vegetable oil and tandoori sauce and spread it evenly on a baking sheet. Roast in the oven for 15 minutes or until firm to the touch.
  3. While the turkey is roasting, melt a few tablespoons of butter in a deep skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion is translucent. Add ginger and continue to sauté for 10 minutes or until onions start to turn golden-brown.
  4. Remove turkey from oven and set aside.
  5. Add remaining butter along with crushed tomatoes, cream, milk, salt, cayenne, cumin and garam masala to onion and ginger mixture and simmer for 5 minutes. Add roasted turkey and lemon juice and simmer for 30 minutes. Serve over rice, sprinkled generously with fresh cilantro leaves.

Bon Appetit! Take a photo and share this recipe #CanadianTurkey