Confession: I am not a big lover of turkey. I usually only make it at Thanksgiving and, very occasionally, Christmas. And by the time I clean the turkey, brine the turkey, cook the turkey and carve the turkey, I am well aware that it is a big, dead bird. But when I saw a recipe for Tandoori Turkey Fingers with Masala Ketchup on this blog, I decided to give it a chance.
I made the recipe as written and it came together without many issues. I used homemade breadcrumbs that were ground a little larger than what is shown in the pictures in the blog, so I did not have quite enough to cover all the turkey fingers. Next time, I'll make sure my breadcrumbs are more finely chopped. And I found a package of turkey cutlets, so I only had to cut them into fingers and pound them lightly. Lastly, I did not have any limes, so I omitted the lime juice from the ketchup and did not miss it because I thought it was tart enough without it.
And the verdict? They were very good. And very healthy -- the only fat in the recipe is from the egg-wash, buttermilk and turkey. They bake up really quickly (I put them on a rack on a baking sheet to make sure they were really crispy and that sped up the cooking even more), so there was a bit of a raw taste to the spices in the breading. I know pan frying would solve that (there goes the low-fat!), but maybe spraying the the breaded fingers with a little olive oil before baking will have the same effect without adding too many additional calories. And I guess I need to give turkey more chances.
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