indian roast turkey

Directions

1. 1

   Indian Roast Turkey 1 (8 pound) turkey 1 pound butter 6 green cardamoms 1 pound cream cheese 3 garlic cloves, finely chopped 2 tablespoons g

2. 2

   Starting at the neck end of the turkey, use the point of a knife to make a small slit between the skin and meat, taking care not to cut the

3. 3

   Using your fingers, and working from the small cut, gradually separate the skin of the bird away from the breast and leg meat

4. 4

   Do not remove or cut the skin: the idea is to create a pocket which can be filled with the cream cheese stuffing

5. 5

   Set the turkey aside

6. 6

   Melt half the butter, then cool it slightly, if necessary, as it should not be hot enough to melt the cream cheese

7. 7

   Split the cardamom pods, scrape out the tiny seeds and add them to the cream cheese

8. 8

   discard the pods