Spice Rub Turkey with Pineapple and Mustard Glaze

By Vikas Khanna

 



 

 

(Photo Courtesy of Shiva Photography)

1 (8 to 10 pound) turkey, giblets removed

1/2 cup fresh parsley

2 lemons, cut into halves

1/4 cup fresh sage

1 bunch celery, cut into 4-inch sticks

2 Onions, quartered

2 Carrots, cut into 4-inch sticks

Olive oil

Salt to taste

Preheat the oven to 425 degrees F

Wash the turkey under cold running water and pat dry with a kitchen towel.

Add the parsley, lemons and sage into the cavity of the turkey.

Spread the celery, onions and carrots on a sheet pan and drizzle it with olive oil.

Place the turkey on the vegetables and gently rub it with the spice rub (recipe follows). Drizzle it with olive oil and season it with salt.

Bake the turkey in the oven at to 425 degrees F for 30 minutes and then reduce the temperature to 300 degrees F after 20 minutes.

Brush the turkey with the pineapple glaze (recipe follows) every 20 to 30 minutes and continue to roast until an instant read thermometer registers 160 to 165 degrees F in the deepest part of the white meat of the bird, about 2 hours.

Remove turkey form the oven and set aside to rest for 15 to 20 minutes before carving. Carve and serve with pineapple and mustard glaze and roasted vegetables and.

Spice Rub

2 Cloves

2 Star Anise

1 teaspoon black pepper

One 2-inch cinnamon stick

1 tablespoon dark chile powder

Grind all the ingredients in a spice blender.

Pineapple and Mustard Glaze

1 cup pineapple puree

1 teaspoon saffron

1 tablespoon Dijon mustard

Juice of 1 lemon

In a mixing bowl add all the ingredients and mix well.

A chef by profession, Vikas Khanna’s food is a blend of his traditional Indian Culinary Background and the flavors and history of the highly diversified New York food culture. He is owner/executive chef and consultant to several restaurants and has won acclaim from the prestigious James Beard Foundation.
Vikas is the founder of New York Chef Chefs ’Cooking for Life’, a non profit organization that brings together celebrated chefs of New York City, for tasting events to raise funds for relief efforts around the world. The proceeds of the events benefit organizations such as Save the Children, Habitat for Humanity, Red Cross, and many more.
Based on his research on the power of the palate, he has created, Vision of Palate, a series of food tasting workshops, designed to educate people with visual disabilities about the complex flavors and aromas of spices and herbs
Through SAKIV (South Asian Kids Infinite Vision), Vikas reaches out to different EYE foundations around South Asia. ’SAKIV- world’ was established in 2005 to host vision expos all around the world. Vikas is an honorary member on the Board of the World Peace Society, New York.
He is the compiler and illustrator of the book,’The Cuisine of Gandhi: Based on the Beliefs of the Legend’, a selection of Gandhi’s writings on food. His forthcoming book ’The Spice Story of India’, is his journal of recipes that are a result of his experiences while working with culinary masters.
Vikas is a graduate of the WelcomGroup School of Hotel and Hospitality Administration, India. He has also studied restaurant management at Cornell University, Food writing at Culinary Institute of America and Food Styling at The New School. He has taught at The New School Culinary Arts, Johnson & Wales, New York University, and Harvard Extension School.

To know more about Vikas Khanna and his work, please visit www.vkhanna.com.

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