Lemon chili roast turkey
Bring the heat to the Thanksgiving dinner table with this uniquely flavoured dish.
YIELDS
4
TO
6
Ingredients
- 1/2 cup olive oil
- Juice of 2 lemons
- 6 cloves garlic, finely grated
- 2 tablespoons grated ginger
- 3 tablespoons fresh thyme leaves
- 3 tablespoons Scotch bonnet hot sauce
- Salt, to taste
- 2 bone-in turkey breasts (or 8 turkey legs)
- 1/2 cup melted unsalted butter
Directions
- Whisk together olive oil, lemon juice, garlic, ginger, thyme, scotch bonnet sauce, and salt to taste.
- Place turkey in a resealable plastic bag, and pour marinade all over. Seal bag, and massage turkey breast to distribute marinade. Marinate for three hours overnight for maximum flavour.
- Preheat the oven to 350° F. Place turkey breasts on a roasting tray. Roast for approximately 20 minutes per pound, basting with butter until the turkey's internal temperature is 165° F.
- If roasting turkey legs, roast at 450° F for 20 minutes, then loosely tent with foil and continue cooking for 30 minutes or until the internal temperature is 165° F.
- Allow resting for 10 minutes before serving. Enjoy!
