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Lemon chili roast turkey

Bring the heat to the Thanksgiving dinner table with this uniquely flavoured dish. 



  • 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


  1. Whisk together olive oil, lemon juice, garlic, ginger, thyme, scotch bonnet sauce, and salt to taste.
  2. 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.
  3. 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. 
  4. 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. 
  5. Allow resting for 10 minutes before serving. Enjoy! 

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