Tandoori Thanksgiving Turkey!
So you just heard about a vegetarian turkey from Matt Coker, how about an Indian one?
No, not the "Indians" who joined the Pilgrims for dinner in story of the first Thanksgiving. The real Indians! The ones the European mistook the indigenous inhabitants of America for.
Think about it: Indian cooks already do a mean chicken with their tandoor ovens. Why not turkeys?
That's exactly what Clay Oven in Irvine has done, and has been doing for the past 12 years.
Their turkeys are roasted inside a traditional barrel-shaped hot box to a glossy shine outside, moistness inside. The birds sell for $54.95 each. One will feed six amply.
It's stuffed with spiced basmati rice and stripped of its skin before cooking, so it's lower in fat.
Cranberry sauce? They've got you covered there, too: Its included in the form of a chutney.
The catch is that you have only until Tuesday, November 25 to get your orders in. Pick up your bird on Turkey Day between 9 AM and 3 PM.
Clay Oven, 15435 Jeffrey Rd., Irvine, (949)552-2851
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