Growing up in Durban, the closest we got to turkey was Christmas shows on telly!  Christmas time was a time for delicious curries and a mainly seafood feast…..there would sometimes be a roast that would be added to the spread…just because and there would be roast potatoes to go with it.

Turkey was what Christmas dreams were made of ….and we always imagined it to be a huge turkey with stuffing, of course and all the trimmings.  Bigger is not better when it comes to turkey and although I would love to impress my son, Rushil, with an 8kg turkey…size doesn’t count and I always say…Bigger isn’t always better….besides, an 8kg turkey would look like an ostrich!

Celebrating is what do mostly through my blog….so you could be having a very very merry festive season if you win the KitchenAid stand mixer competition!  Take a look here to enter….https://yudhikayumyum.com/competition/blog-party-kitchenaid-giveaway/

I posted a recipe for a turkey flattie a few days ago, click here for the recipe…..https://yudhikayumyum.com/2014/12/04/almost-turkey-time/ This recipe cuts down on the cooking time and its simply delicious!  I have also been hard at work creating recipes for the food insert on Mela which airs on Sundays at 13h30 on SABC 2…..we have a decadent Christmas feast lined up for you on the 21st December which will definitely leave your taste buds tingling when Christmas gets a spicy Indian twist….thanks to the Mela team who put this amazing segment together, sharing recipes and the true Mela magic!

A flavoured butter is a must for turkey….you can also play around with your favourite spices and herbs to create your very own take! And here is the recipe for my deliciously moist Christmas turkey….stay tuned for more recipes from me at the Holi Cow….I will be posting the garlic potato stack recipe in a few minutes!

Roast Turkey

5 – 5,5kg whole turkey, defrosted

Salt, to season

Black pepper, to season

250g soft butter

30ml sunflower oil

30ml ginger and garlic paste

5 – 6 green chillies, crushed or finely chopped

8 sprigs fresh thyme

15ml ground coriander

15ml red chilli powder

15ml ground cumin

15ml lemon juice

8 makrut lime leaves, optional

2 onions, quartered

2 slices fresh lemon, 5mm thick

1 bay leaf

Here’s how:

Season the turkey with salt and black pepper.

Place the butter, sunflower oil, ginger and garlic, green chilli and fresh thyme in a mixing bowl.

Cream the butter until soft, add the spices and mix well.

Stuff the turkey cavity with the quartered onions, lemon slices and bay leaf.

Use butcher’s twine to secure the drumsticks in place.

Place the turkey on a roasting pan with the breast facing up.

Gently lift the turkey skin and smear the spicy butter over the breasts.

Try not to break through the skin – this will keep the meat tender.

Rub a little butter over the wings and drumsticks.

Place the lime leaves under the turkey skin.

Pre-heat the oven to 220°C and roast the turkey for 10 minutes.

Lower the heat to 180°C and roast the turkey for 2,5 hours – calculate the time by allowing 30 minutes per kilogram.

Leave to rest for 2 – 2,5 hours before serving.