• NATIONAL SITE
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  • NORTHWEST TERRITORIES
1

Credit
Recipe courtesy of Chef Jason Wortzman Copyright © 2015 Granny's Poultry Cooperative (Manitoba) Ltd., All Rights Reserved

Serves:
  1. Heat butter over low-medium heat in a heavy bottomed pot and brown onions slowly, stirring until they turn golden brown.
  2. Add garlic, ginger, ground cumin, ground coriander seed, red chillies, cloves, cinnamon and salt. Continue stirring for 5 minutes.
  3. Add coconut milk to mixture. Stir and simmer for 5 minutes.
  4. Place turkey roast in slow cooker. Cover with sauce and sprinkle turmeric over top.
  5. Cook on low setting for a minimum of 6.5 hours. When finished, set slow cooker to warm.
  6. Remove roast and cover with foil to keep warm.
  7. Using a ladle or large spoon skim froth from the mixture and discard (approx. ¼ cup).
  8. Place sauce in a blender and puree.
  9. Serve with sliced roast.

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