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Scotch bonnet herbed turkey
A turkey that brings a welcome hint of spice to the dinner table.
SERVES
4
TO
6
Ingredients
- 1 bone-in turkey breast (both halves intact)
- 1/2 cup olive oil
- Juice of 1 lemon
- 2 tablespoons soy sauce
- 1 cup flat leaf parsley
- 4 tablespoons fresh thyme leaves
- 1/2 Scotch Bonnet pepper
- Salt and pepper to Taste
Directions
- Preheat oven to 375 degrees.
- In a food processor, pulse together olive oil, lemon juice, soy sauce, parsley, thyme, Scotch Bonnet, and salt and pepper until slightly coarse in texture.
- Wearing gloves (to protect your fingers from the chilli), stuff this mixture under the skin of the turkey breast. Place in a large baking pan, and roast for 90 minutes, basting with juices every 15 minutes until the internal temperature of the turkey at its thickest point is 155 degrees.
- Remove from oven and allow to rest for a minimum of 15 minutes to allow juices to redistribute before carving.
Note: The turkey breasts Vijaya cooked were approximately 4.5 kilograms. The length of time you need to cook your turkey breasts will depend on the weight/size of breasts you are working with – always use a poultry thermometer to ensure turkey is fully cooked-through
