Hands down, one of my favorite ways to repurpose Thanksgiving leftovers is this Shredded Turkey Masala. Every year, at the end of our very American feast, mom and I sit at our kitchen table shredding up the bits. It’s a process, but one that’s worth it for the simple meal that follows it. After the turkey is seasoned well, it roasts in the oven for just enough time to make a batch of matta rice, moru, and beans thoran. So plain in contrast, yet SO delicious (and almost preferred over all the heavy foods devoured before).
Even though this is my Thanksgiving leftovers tradition, it is something you can make year-round! Use shredded chicken or pork and it will be JUST as tasty. On top of that, you can get creative with the spices used here. After all, recipes like this are just a blueprint for you to have your own fun in the kitchen.
If you have any questions when making this Shredded Turkey Masala recipe, definitely reach out to me @thefamiliarkitchen on instagram. I’d LOVE to see how it turns out or if you put any creative spins on it! Be sure to tag me when you make it
Shredded Turkey Masala
Cooked & Shredded Turkey, roughly 6 cups
Curry Leaves, 3-4 sprigs
Turmeric powder, 1 tbsp
Coriander Powder, 2 tbsp
Red Chili Powder, 1 tbsp + 1 tsp
Meat or Garam Masala, 1 tbsp + 1 tsp
Salt, 1 tbsp + 2 tsp
Red Onion, 2 medium, fine dice
Garlic, 15-20, minced or thinly sliced
Ginger, 2” minced
Vegetable (or Neutral) Oil, 1/2 cup
Season the Turkey.
- In a large baking tray (12x9 is what I use), place all the ingredients (except the + amount of spices) in the pan and toss REALLY well so the oil and spices evenly coat the turkey. You should see some oil at the bottom of the pan. It sounds like a lot of oil, and it is, but it is needed to help get that turkey crispy.
Bake & Broil.
- Set the oven to 400 degrees. Bake the turkey for 25 minutes, tossing 2-3 times throughout. After the time is up, add the +remaining red chili powder, meat masala, and check for salt and, again, mix well. Set the oven to high broil and allow to cook for 20-25 minutes tossing 3-4 times throughout. The key is to get the turkey browned and crispy. Continuing to toss the shredded turkey helps all the meat crisp up. And that's it! Easy, right?