Roast turkey flavoured with cumin, garlic and lime
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 10 lb turkey; (10 to 12) | |
| 4 | tablespoons | Cumin |
| 2 | tablespoons | Garlic; minced |
| 1 | teaspoon | Sage; chopped |
| 2 | tablespoons | All spice; ground |
| 1 | teaspoon | Ginger; ground |
| 2 | tablespoons | Salt to taste |
| 2 | tablespoons | Black pepper to taste |
| 6 | fluid ounce | Lime juice |
| ¼ | cup | Olive oil |
Directions
Wash the bird well inside and out and dry it.
In a bowl combine all the seasoning ingredients, lime juice and olive oil.
Rub the mixture completely over the inside and outside of the bird. Cover and refrigerate overnight.
Next day bring the bird to room temperature. Preheat the oven to 350C.
Roast the turkey for about 3 hours, basting frequently. Check to see if it is cooked by piercing the breast near the wing joints with a metal skewer.
If the juices run clear then the turkey will be cooked. Allow to cool, then cover with cling film and place in the refrigerator.
To prepare the turkey for Christmas day remove all the meat from the legs and breasts. Slice the meat and place on a heatproof tray. Heat the meat with 8oz of chicken broth at 300C for about 20 minutes.
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