Thanksgiving is over. Christmas is over. What am I doing with turkey now? This butterflied roast turkey was our centrepiece for last year’s Christmas lunch. It was so good I just couldn’t wait until next Christmas to post the recipe.
It’s basically an easier version of roast turkey that is butterflied and then marinated with sage butter and paprika. Butterflying (removing the back bone) cuts down the cooking time tremendously. But sorry friends, I couldn’t take any pictures as the process was really messy. However, I’ve explained it in the ‘method’ section.
This recipe is an Indo western fusion, so it tasted great with tricolor pulao. But you could serve it with salad, roti, or even cooked quinoa.
Moreover, I’ve even got a couple of delicious leftover ideas using this roast turkey coming up on the blog very shortly.