Thai Turkey

Fragrant and slightly spiced alternative to a classic turkey is absolutely delicious. It can happily sit alongside your normal roast potatoes.

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Servings

Prep Time

20 minutes

Cook Time

180 minutes

Fragrant and slightly spiced alternative to a classic turkey is absolutely delicious. It can happily sit alongside your normal roast potatoes.

1 Turkey (our cook time is based on a 4Kg Turkey)
two sticks lemongrass, lightly crushed
One garlic bulb half
Four limes half
Two bunches of basil
One bunch of spring onion
250 g of salted butter, slightly softened
3 tablespoons of Thai seasoning, mixed through softened butter, plus extra for turkey

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Remove your turkey about an hour before cooking, and preheat your oven to 200°c
The rough guide lines for cooking turkey says it’s 20 minutes per kilo, plus an extra 90 minutes so depending on your size of turkey, the cooking times will vary.
With a spoon, or your fingers separate the skin from the breast and smudge 3/4 of the butter under the skin, making sure you massage each breast.
Season the Turkey well with oil, lime juice and salt and spread the remaining butter over the top of the bird.
Place in the oven for 20 minutes, then turn temperature down to 165°C
Halfway through top up, the tin with about 300 mL of boiling water continue cooking . As always, it’s best to cook rather than time so keep an eye on your bird. Once the internal temp of the breast 69°
Remove from heat and leave to rest. Ideally for about an hour an hour and a half half giving you time to cook the rest of your Christmas dinner.

Please check the weight of your Turkey and adjust cook time accordingly!