Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Topic started by: Peripatetic Phil on January 04, 2011, 12:56 PM
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I imagine that most of you had your turkey (if you had turkey at all over the holiday) for Christmas, and that it is now long since gone, but we bought ours a couple of days before the New Year because by that time the farms are very keen to sell any leftover stock at a far more reasonable price than they would set in the days leading up to Christmas. I bought a 5Kg77 free-range white turkey for GBP 20 from a farm in Biddenden, and although we have finished up the breast we still have two whole legs. So my real question is : do any of you have experience of marinading pre-roasted turkey legs so as to both soften them and to infuse them with BIR flavour ?
** Phil.
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If by pre-roast you mean uncooked Just treat them the same way you would raw chicken. Joint the leg and then bone it out, marinade and cook in a hot oven.
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If by pre-roast you mean uncooked Just treat them the same way you would raw chicken. Joint the leg and then bone it out, marinade and cook in a hot oven.
Sorry, I created confusion Axe : by pre-roast, I meant it had already been roasted (slightly over-roasted, IMHO, but don't tell SWMBO as I wouldn't want to appear ungrateful !). (Original message modified to read "pre-roasted").
** Phil.
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Oh Phil
:'(
Please don't do it!
Curried Turkey is filthy and nasty. Ask yourself why BIR's don't sell any Turkey curries?
I'll tell you why - because it is wrong and dirty, that's why.
Please do some other non-curry thing with them, its for the best.
Cheers
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Oh Phil
:'(
Please don't do it!
Curried Turkey is filthy and nasty. Ask yourself why BIR's don't sell any Turkey curries?
I'll tell you why - because it is wrong and dirty, that's why.
Please do some other non-curry thing with them, its for the best.
Cheers
That certainly echoes my experience to date, but then I never expected to be able to successfully marinade pre-roasted lamb and turn it into a succulent curry, yet on the last occasion I succeeded.
But if I take your warning to heart and abandon this foolish idea, what would you do to make left-over roast turkey legs interesting. In extremis I can feed them to the foxes, but that seems very disrespectful to the poor turkey who gave his life so that we might eat on New Year's Day.
** Phil.
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Sorry Phil I did wonder if that was the case. As a non Turkey lover I seldom have left overs to make the most of.
Given that Turkey can be dry at the best of times you could look to mince it and turn it into shami/sheek kebabs, perhaps a turkey variant of Keema Peas or as a filling for samosa's maybe?
Other than that, i'd stick to classics like a turkey and leek pie (or pudding) where you'll be able to give back a little moisture to the Turkey. We sometimes cheat with left over chicken adding it to Home Prides White Wine Sauce and serve with rice, maybe that would work with the turkey?
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OK, turkey shami kebabs and turkey-and-leek pie both sound promising, but despite Solarplace's well-meant warning I really want to try a "recycled turkey curry", so I shall try marinading some of the leg in lemon juice, yoghurt, g/g & spices and see how I get on. Wish me luck !
** Phil.
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OK, turkey shami kebabs and turkey-and-leek pie both sound promising, but despite Solarplace's well-meant warning I really want to try a "recycled turkey curry", so I shall try marinading some of the leg in lemon juice, yoghurt, g/g & spices and see how I get on. Wish me luck !
** Phil.
Hi Phil
Good luck! - I genuinely hope it turns out to be a successful experiment - if so, please post your secrets.
Regards
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My only reservation is that marinating the already cooked meat will have no effect other than to 'coat' the meat, as the fibres of the cooked meat will not break down as they do for uncooked meat.
But best of luck anyway, Phil.
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although we have finished up the breast we still have two whole legs. So my real question is : do any of you have experience of marinading pre-roasted turkey legs so as to both soften them and to infuse them with BIR flavour ?
It's a good question and a worthwhile area for investigation! BIR chicken often tends to be dry (and that's breast meat) so I'd say you could add cooked turkey legs to any curry, as you would pre-cooked chicken and it would probably be almost as good.
As for marinading, there must be hope and scope. Nigel Slater (TV chef) marinaded left over turkey with soy sauce, honey, garlic and a few other things in a recent programme, then roasted it (once more) in the oven for a while, before serving it on a bed of salad. I mean to try his recipe, probably with cooked chicken. I'm sure you could adjust the ingredients of the marinade for a flavour leaning towards a BIR curry.
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Nigel Slater (TV chef) marinaded left over turkey with soy sauce, honey, garlic and a few other things in a recent programme
Perky Turkey lol http://www.bbc.co.uk/food/recipes/perky_turkey_62741 (http://www.bbc.co.uk/food/recipes/perky_turkey_62741) Sounds quite delicious though.
Heres a Rick Stein Sri Lankan Curry that also sounds pretty good http://www.bbc.co.uk/food/recipes/srilankanturkeycurry_92946 (http://www.bbc.co.uk/food/recipes/srilankanturkeycurry_92946)
Crucially, both recipes do not over cook the already cooked turkey but also that the turkey is not left to marinate before the cooking process either.
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Why not use it for a starter, like Chicken (Turkey) Chat for example?
Cooked meat not in a heavy sauce like a main, but as a starter in a kinda sauce of description with salad. It will only need a little warming as it is already cooked but diced and thrown in would make an excellent starter...... :)
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My sincere thanks to all for their helpful comments and suggestions. One leg has been reserved for one or more of turkey shami kebab (with added egg as binder, because cooked turkey won't bind, so it will be a sort of inside-out reshmi kebab !), turkey & leek pie, and turkey chat. The other leg is now deboned and is currently marinading in lemon juice, yoghurt, ginger, garlic, fresh red chilli, ground kala jeera, Bassar curry masala, salt and a smidgen of tandoori red. The marinade is pretty strong, but I think that the turkey is going to be pretty resistant to taking up flavour, so it may work OK out in the end.
** Phil.
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so it will be a sort of inside-out reshmi kebab !)
:D I like your way of thinking Phil. :D
Looking forward to the results. :)
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Result 1 : Fail. This was pre-roasted turkey leg, boned and broken into largish pieces, marinaded in lemon juice, yoghurt and spices, then gently cooked in recycled oil and finished off in a recycled curry sauce. Not "filthy", "nasty", or "dirty" (as per Solarplace's initial reactions) but quite possibly "wrong" (another of SP's terms). I am afraid the foxes are going to be feasting on turkey curry tonight :(
** Phil.
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Result 1 : Fail. This was pre-roasted turkey leg, boned and broken into largish pieces, marinaded in lemon juice, yoghurt and spices, then gently cooked in recycled oil and finished off in a recycled curry sauce. Not "filthy", "nasty", or "dirty" (as per Solarplace's initial reactions) but quite possibly "wrong" (another of SP's terms). I am afraid the foxes are going to be feasting on turkey curry tonight :(
** Phil.
Hi Phil
That is actually a little bit of a shame, I hoped you would produce the first actually nice Turkey curry the world has ever known.
At least the Turkey did not perish with one of its little legs just being cast aside, you did try to make use of it.
Cheers
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That is actually a little bit of a shame, I hoped you would produce the first actually nice Turkey curry the world has ever known.
At least the Turkey did not perish with one of its little legs just being cast aside, you did try to make use of it.
Yes, but I still have 50% of it marinading and another whole leg to eat !
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I seem to recall I made a passable turkey vindaloo ages ago, I did a 'sprouts diabolo' too. I was restricted to a maximum of 30 feet from a toilet for about two days...
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Phil, perhaps you could rinse off the marinade and use it for the shami kebab?
Did you notice if the marinade actually had any effect on the meat?
What about trying to make a pasty with some of the left over meat, perhaps even a spiced version with cumim, garlic, methi, etc
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Phil, perhaps you could rinse off the marinade and use it for the shami kebab?
Yes, I am considering that, but I just wonder if it is going to work ...
Did you notice if the marinade actually had any effect on the meat?
Very definitely : and before I had decided that I really didn't want to persevere with eating the curry, I had already decided there was too much lemon in the marinade.
What about trying to make a pasty with some of the left over meat, perhaps even a spiced version with cumim, garlic, methi, etc
I am so put off my my first attempt that I am reasonably confident that the remaining leg will be eaten unspiced; perhaps just as a sandwich (or ten) if all else fails !
** Phil.
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I wonder why it is that left over turkey is so hard to do anything with, but as i've said, i'm not a fan and am never in a position to use leftovers of it thank god.
JO did a Turkey n Leek pie over the Christmas hols which loooked rather tasty and I know Rachael Allen has a recipe or too but here's JO's http://www.jamieoliver.com/recipes/turkey-recipes/turkey-and-sweet-leek-pie-1 (http://www.jamieoliver.com/recipes/turkey-recipes/turkey-and-sweet-leek-pie-1)
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JO did a Turkey n Leek pie over the Christmas hols which loooked rather tasty and I know Rachael Allen has a recipe or too
D@mn : I had a terrible disappointment. I thought you had written "Jo did a Turkey n Leek pie over the Christmas hols which loooked rather tasty", and I therefore assumed that "Jo" was your wife and that this recipe had therefore been tried and tested in-house; then I realised that "JO" was "Jamie Oliver", at which point I lost all confidence in it. I don't know about others, but for me, "celebrity chefs" are something of an anathema : I would give far greater credence to a recipe from someone's wife (or mother, or grandmother, ...), which I knew had been tried and tested and stood the test of time, than I would to a recipe from any celebrity chef with the possible exception of Messrs Blanc & Roux.
** Phil.
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Sorry Phil, I thought it might help you. I know what you mean about some TV chefs. I followed JO intensely over the years but found that I only enjoyed a few of his recipes.
I personally would use my own recipe: chopped onion softened, add sliced par boiled leeks, the turkey meat, (chopped smoked bacon optional), a couple of bay leaves, thyme, chicken stock, a little cream, salt n pepper, then top with puff or suet crust pastry. I Sometimes add a small glass of white wine. This is done with left over chicken and it's always gone down a treat with the wife and kids.
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Sorry Phil, I thought it might help you.
Indeed. Please don't think me ungrateful; I only now realise that that is how it could have been interpreted. First resolution for 2011 : think how others will read your messages before you move from "Preview" to "Post".
I personally would use my own recipe: chopped onion softened, add sliced par boiled leeks, the turkey meat, (chopped smoked bacon optional), a couple of bay leaves, thyme, chicken stock, a little cream, salt n pepper, then top with puff or suet crust pastry. I Sometimes add a small glass of white wine. This is done with left over chicken and it's always gone down a treat with the wife and kids.
That's more like it ! Many many thanks, Axe : feedback will surely follow.
** Phil.