Turkey Curry Recipe
Ingredients
| Giblets | 14 pound, frozen | |
| Water | 4 Quart | |
| Celery stalks | 4 | |
| 3 medium-size onions, sliced | ||
| Lemons | 2 , sliced | |
| Bay leaves | 2 | |
| Whole Cloves | 10 | |
| Salt | 4 Teaspoon | |
| 8 to 10 whole black peppers | ||
Directions
Place turkey pieces in a pot (large enough to allow for water to cover meat); add water, celery, onions, lemons, bay, cloves, salt, and peppers.
Bring to a boil; cover and simmer gently for 1 1/2 hours or until meat is tender when pierced with the tip of a sharp knife.
Cool meat in broth, overnight if convenient.
Peel off the skin and remove meat from bones; save meat.
Cut meat in bite-size pieces and set aside.
Pour broth through a wire strainer and save to use in the curry sauce (makes about 4 qts.); discard vegetables.
Blend the turkey meat with curry sauce and heat through
Bring to a boil; cover and simmer gently for 1 1/2 hours or until meat is tender when pierced with the tip of a sharp knife.
Cool meat in broth, overnight if convenient.
Peel off the skin and remove meat from bones; save meat.
Cut meat in bite-size pieces and set aside.
Pour broth through a wire strainer and save to use in the curry sauce (makes about 4 qts.); discard vegetables.
Blend the turkey meat with curry sauce and heat through
Chef
