Tandoori Spiced Turkey over Baby Zucchini and Asparagus 

I enjoy turkey very much and am sorry it only comes in favor around Thanksgiving.

I try to make it often year round.

I decided to make a Tandoori mix – I also like the one that Whole Foods sells
Tandoori Mix

2 tbs paprika

1 tsp cayenne pepper

1/2 tsp turmeric

1 tbs cumin powder

2 tbs coriander powder

1/4 tsp each of cinnamon and clove powder

Stir well and sprinkle generously over the meat – in this case a turkey breast

I made a bed of potatoes and onions, sprinkled them with the tandoori mix too, salt and a tbs if olive oil.

Place the breast on the bed and roast in a 450 degree oven for about 30 minutes or until the internal temperature of turkey is 160 degrees.

Remove from the pan and let it rest.

While the meat is resting, sauté the vegetables in olive oil and sliced garlic
In order to create a slight sauce and to remove the brown bits from the pan, I deglazed with 1/2 cup of wine and a squeeze of lemon.

Slice the turkey as thick or thin as you like.

Place the vegetables on the plate. Add the slices of turkey and drizzle the sauce.



I cook again!


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