Ingredients
Scale
Indian Spiced Turkey
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1 cup Greek yogurt
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Juice of 1 lime
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3 cloves garlic, chopped
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2 tablespoons fresh ginger, peeled and grated
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1 tablespoon garam masala
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1 teaspoon cumin
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1 teaspoon turmeric powder
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1/4 teaspoon cinnamon
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2 teaspoons kosher salt
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1 (3–4 pound) boneless, skinless turkey breast, tied
Apple Apricot Chutney
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1 apple, cored, peeled, and cubed
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1/2 cup dried apricots (preferably unsulphured)
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1/2 cup raisins
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1 tablespoon lemon juice
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1/2 cup water
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1/2 teaspoon curry powder
Instructions
- Marinate the Turkey
Place the Greek yogurt, lime juice, garlic, ginger, garam masala, cumin, turmeric, cinnamon, and salt in a gallon-sized zip-top bag. Use your hands on the outside of the bag to mix everything together thoroughly. Add the turkey breast, seal the bag, and marinate for 1 hour at room temperature or refrigerate overnight for deeper flavor. - Roast the Turkey
Preheat the oven to 425°F. Place the marinated turkey breast on a sheet pan or in a baking dish. Roast for 30 minutes, then reduce the oven temperature to 325°F. Continue roasting for about 50 minutes, or until an instant-read thermometer inserted into the thickest part of the turkey registers 160°F. - Remove the turkey from the oven and let it rest for 15 minutes before slicing.
- Make the Apple Apricot Chutney
While the turkey rests, place all chutney ingredients in a small pot. Cook over low to medium heat for about 10 minutes, until the fruit softens. Transfer the mixture to a food processor and puree until smooth.
Serve the chutney spooned over the sliced turkey or on the side.
