Scotch bonnet herbed turkey

By Vijaya Selvaraju
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A turkey that brings a welcome hint of spice to the dinner table. 



  • 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


  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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

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