- Yields: 4
- Preparation: 25 minutes
Ingredients
Garam Masala Turkey
- 3/4 cup (175mL) Nordica Smooth Plain
- 3 tbsp (45mL) olive oil
- 2 tbsp (30mL) garam masala
- 2 tbsp (30mL) lime juice, fresh
- 2 garlic cloves, minced
- 1 turkey breast, skin-on, bone-in
Raita
- 1 tub (250g) Nordica Smooth Dips – Dill Ranch
- 1/2 cup (125mL) English cucumber, grated
- 1 tsp (5mL) jalapeño pepper, diced
- 1 garlic clove, pressed
Vegetables
- 6 cups (1.5L) cauliflower head, cut into bite-size florets
- 1 lb (500g) mini potatoes(assorted colours), halved
- 3 tbsp (45mL) olive oil
- 1/4 tsp (1mL) salt
Garnish (Optional)
- 1 jalapeño pepper, cut into rings
- flat leaf parsley, roughly chopped
Instructions
Garam Masala Turkey:- In large dish, combine Nordica Smooth Plain Cottage Cheese, olive oil, garam masala, lime juice and garlic.
- Add turkey and toss to coat, using your hands to get under the skin.
- Cover and refrigerate for at least one hour and up to four hours.
- In a small bowl, whisk together Nordica Smooth Dips Dill Ranch, grated cucumber, jalapeno pepper and garlic.
- Cover and refrigerate until ready to serve.
- Preheat oven to 450˚F (230˚C).
- Line a large-rimmed baking sheet (18" x 13") with parchment paper.
- Add cauliflower and potatoes to the baking sheet.
- Drizzle with olive oil, and sprinkle with salt.
- Toss to coat and spread into a single layer, making room in the centre of the pan for the turkey breast.
- Remove turkey from marinage and discard any extra marinade.
- Place turkey, skin side up, among the vegetables.
- Roast until turkey is cooked through, when internal temperature of the thickest part of the turkey is 165˚F (74˚C), about 40 minutes.
- Let rest for 10 minutes, then slice.
- To serve, sprinkle with optional garnishes and serve with raita.
- Make ahead: cut the vegetables, prepare the marinade and make the raita one day ahead and refrigerate. When you're ready to cook, marinate the turkey, take the vegetables our of the fridge, toss them in oil, put everything on the pan and have a delicious dinner ready in no time! Use leftover raita as a dip for your favourite raw or roasted veggies.
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