I had to make an emergency trip to Goa and it’s been 2 days now with a 13.5 hrs time difference. Fighting the jet lag after a 20 hour flight and trying to enjoy my mum’s home cooked food. I am hoping to get some pictures that I can post when I get back from my short trip. Wishing you all a great Thanksgiving week and be safe while you travel.
This recipe of Baked Turkey with Cafreal Spices for Thanksgiving has a nice spice kick to an all time classic recipe. I had to try this recipe as my husband is not a great fan of turkey but he seemed excited about this one. He loves spicy foods.
Turkey in Goa is made mostly for weddings, its was considered as an auspicious meat. My parents being fond of turkey always looked forward to weddings that had it on the menu. It’s amazing how your world is defined by your surrounding until I got exposed to the bigger world and so when I came to the US, I was surprised by how easily turkey meat was available.
Serving Size: 6-8
8 lbs turkey
6-8 tbsp of cafreal masala
2-3 tbsp of butter
1 poultry blend (optional)
salt to taste
- Wash the turkey, clean the inside of the cavity, wipe the turkey dry.
- Apply salt, lemon juice and cafreal masala to the turkey, if possible apply some underneath the skin of the breast. Marinate overnight. If you like it spicy then you can add about 2-3 tbsp of cafreal masala.
- Heat oven to 350F.
- Drizzle the turkey with olive oil and rub it over. You can add the poultry blend inside the cavity of the turkey.
- Put in the turkey for 1 hr 50 minutes using the chart, that for every pound add 15 minutes to the cooking time but it depends on the oven and mine got ready in a shorter time.
- After 1 1/2 hrs, brush some butter on top of the turkey to crisp the skin. Check with a meat thermometer till internal temp is about 165F.
- Let the turkey rest for 20 minutes covered in foil, a tip I got from Ina Garten before you carve it.
You can use the spiced leftover turkey for fajita or enchiladas or the all time favorite turkey sandwich.