Wild Turkey Sous Vide Tikka Masala



Recipe contributed by Ryan and Emily Long

Yes, you can buy Tikka Masala, but when Ryan and Emily Long – employees of Harvesting Nature and YouTubers under the branded The Way We Hunt – discovered it, a homemade version isn’t difficult and worth the effort.

With sous vide becoming mainstream in the kitchen these days, and pellet grills becoming increasingly popular for chefs to alter their crops, you’ll find that this recipe offers a ton of flavor by combining those processes with a sauce that tastes above average lies on top. Serve your prepared turkey on a bed of basmati rice with a side of warm flatbread and enjoy!

Sous Vide Ingredients:
2 turkey breasts
2 sources of fresh rosemary
2 tablespoons of butter

Instructions for preparing the turkey:
Salt the turkey breasts on both sides. Add sprigs of butter and rosemary to each breast. Close in an airtight bag and sous vide for 3 hours at 145 °.

Pour the liquid from the bag into a bowl and save. Place the turkey on a pellet grill (we recommend using a Recteq) on the lowest setting for 1 hour to smoke the meat. Pour liquid over turkey breast in the bowl every 15 minutes. Leave sprigs of rosemary on breasts when smoking.
Peel the turkey meat off the smoker, remove rosemary, and let sit for 5 minutes before cutting into bite-sized pieces.
Prepare the sauce while the turkey is in the smoker.

Masala paste ingredients
• 2 onions
• 5 cloves of garlic
• 2 tablespoons of fresh ginger, crushed
• 3 tablespoons of masala salt
• 1 tablespoon of chili powder
• 1 tablespoon of turmeric
• 1 tablespoon of cumin
• 1/2 teaspoon ground cloves
• 2 teaspoons of salt
• 1 teaspoon of chipotle peppers in Adobo sauce (more if you want it hot)
• a small pile of coriander stalks
• The juice of one lemon

Mix the ingredients for the sauce with the masala paste
• 1 – 14 ounce can of coconut milk
• 1 1/2 cups of tomato paste
• ½ cup broth (chicken / vegetables of your choice)
• Another 2 teaspoons of salt

2 tablespoons of oil

Prepared basmati rice and flatbread for serving

Instructions for preparing the sauce:

Combine the ingredients in a blender or food processor and blend smoothly. To make the sauce, put about 2 tablespoons of oil in a pan and heat it up. Then add ¼ cup of the masala paste and mix until fragrant.

Boil and stir occasionally for about 5 minutes. Add tomato puree and broth and mix everything until it is a deep red color and simmer for 7-10 minutes. Mix in the coconut milk and simmer for at least 10 minutes, longer if you want a thicker masala.

Add 1.5 lbs. toss of prepared turkey breast on the stove. Mix gently with the Tikka Masala Sauce and simmer for 10 minutes or until the sauce is thoroughly heated.
Serve over prepared basmati rice.

About the Contributors: Ryan and Emily Long are Oklahoma residents who have hunted and fished everywhere. They’re helping to harvest nature, and their upcoming YouTube page, The Way We Hunt, features a conglomerate of hunting, fishing, hunting training, product reviews and game cooking. You are passionate about cooking with the harvested game meat and making memories that will last a lifetime. In a recent video, they take us on their taste test while preparing the Wild Turkey Sous Vide Tikka Masala recipe with a homemade Tikka Masala and a store-bought Tikka Masala. The video shows you the steps to make this flavourful dish and shows which version won. https://harvestingnature.com/2021/01/25/wild-turkey-sous-vide-tikka-masala/