Bangladeshi Turkey Curry
Shahana Hanif, District 39:
Cobble Hill, Carroll Gardens, Columbia Waterfront, Gowanus, Park Slope, Windsor Terrace, Borough Park, Kensington
Growing up, Hot Bagel and Magic delis in Kensington were a childhood lifeline for me and my two sisters for the perfect cold cut turkey sandwich on a roll. That was really the only way we would eat turkey as we never had the traditional Thanksgiving roast turkey. At our home, when my parents decided to partake in the turkey festivities, my father immersed the turkey in familiar, spicy Bangladeshi flavors. My sisters and I would cook traditional American sides like mashed potatoes and mac and cheese to pair with this Bangladeshi bird. Our Bangladeshi-fusion feast has become a tradition and I can’t imagine getting through November without Bangladeshi turkey curry. It pairs well with plain Basmati rice or buttery Bangladeshi pulao, accompanied with a raw green chili pepper. Here’s my sister Sabia’s recipe.
Ingredients
10 lb. turkey, giblets removed
1 cup kosher salt
1 tablespoon black peppercorns
4 bay leaves
1/2 cup chopped onions
1/3 cup ginger paste
1/3 cup garlic paste
1/4 cup onion paste
1/2 cup lime juice
1/3 cup poppy seed paste
1 1/2 cups plain Greek yogurt, whole fat
1 stick butter, melted
4 tablespoons red chili powder
4 tablespoons turmeric
3 tablespoons cumin
3 tablespoons coriander
2 tablespoons garam masala
Directions
Combine 2 gallons of cold water with sea salt, black peppercorns, bay leaves, and chopped onions. Stir until the salt dissolves. Bring to a boil, then turn off the heat and cover.
Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine solution, then refrigerate for 16 to 24 hours.
While the turkey is brining, prepare your marinade by mixing all of the remaining ingredients together.
Remove the turkey from the brine and let it sit out until it reaches room temperature or else it will not absorb the flavor.
Rub the marinade over the entire turkey, including inside the cavity. Marinate in the refrigerator for 6-12 hours.
Preheat the oven to 325 degrees.
Remove the turkey from the refrigerator until it warms to room temperature. Place the turkey in a large roasting pan and cover it with foil, but do not let the foil touch the meat. Create a tent or a dome over the turkey with the foil.
Cook for 1 hour covered and then for another 1.5 hours uncovered, or until the internal temperature reaches 165 degrees.
While cooking, baste the turkey with the juices every 30 minutes to keep it from drying out.
Once the turkey is done, take it out of the oven immediately to prevent it from drying out.
Place the turkey on a cutting board and cover with aluminum foil; let rest for 20 minutes.
Slice the turkey and serve.