- Prepare the Turkey:
Place the turkey in a large roasting tin. Season the cavity with the lemon, halved lime, and the halved garlic clove. - Make the Marinade:
In a bowl, combine the crushed garlic, grated ginger, chopped green chilli, Shemin’s Garam Masala, Shemin’s Ground Cumin, Shemin’s Ground Turmeric, yogurt, tomato purée, and lime juice and zest. Mix until smooth. - Marinate the Turkey:
Rub the marinade generously all over the turkey, ensuring the legs, wings, and breast are well coated. Let it marinate in the fridge for at least 2 hours or overnight for maximum flavour. - Roast the Turkey:
Preheat the oven to 180°C (160°C fan, Gas Mark 4). Cover the turkey loosely with foil and roast for 2½ hours, basting with the juices. Remove the foil for the final 45 minutes to achieve a golden, crispy skin. - Rest and Serve:
Check the turkey is cooked through (the juices should run clear, and the internal temperature should reach 75°C). Allow the turkey to rest for 20–30 minutes before carving.Tips:
- Pat It Dry: Before marinating, pat the turkey dry with kitchen paper to help the marinade stick better.
- Score the Skin: Lightly score the turkey’s skin to allow the marinade to penetrate deeper, enhancing the flavour.
- Add Veggies to the Roasting Tin: Place onions, carrots, or potatoes under the turkey while roasting. They’ll absorb the delicious juices and make a great side dish.
- Baste Regularly: Baste the turkey with the roasting juices every 30 minutes to keep the meat moist and the skin golden.
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