Tadka Turkey and Gravy

Ghee is the hero ingredient in this company-ready Thanksgiving centerpiece recipe. First, the clarified butter is used to baste your turkey; thanks to its high smoke point, it promotes browning without burning when brushed all over the bird while it roasts. Then, the leftover ghee is used to sizzle cumin, fennel, and mustard seeds (plus curry leaves, if you have them!) to create a tadka for spooning over your carved bird. When paired with a simple gravy made from sheet-pan drippings, the tadka is an aromatic, textural top note on a platter you’ll be proud to bring to the table.

Cook’s Note: If you can seek out curry leaves for this recipe, we highly recommend it. A quick sizzle in ghee turns them delightfully crisp, and their woodsy flavor is a welcome addition to any Thanksgiving table. Curry leaves keep well in the freezer, so store any you don’t use for a future tadka to top a dal or curry.