For a mild and creamy aromatic way with a whole bird, try this dish served with rice and mango chutney – delicious! And the leftovers make a warming turkey salad, a peanut stir-fry and quick wrap.
Mix all of the marinade ingredients together. Prick the turkey all over with a fork and place in a large dish. Spoon over the marinade and wearing rubber gloves smear and rub it in well all over. Set aside in the fridge overnight for the flavours to develop. Remove the turkey from the fridge 30 minutes before roasting to allow it to come up to room temperate. Weigh and calculate the cooking time (20 minutes per kg, plus an extra 30 minutes)
Preheat the oven to gas 6, 200°C, 180°C. Season the turkey generously and place in a large roasting tray. Stuff the cavity with the lemon and lime halves and garlic. Roast for 30 minutes, then turn the oven down to gas 4, 180°C, fan160°C and cook for the rest of the calculated cooking time (see above), or until the juices run clear when you pierce the turkey with a sharp knife where the thigh meets the body. Keep an eye on the skin, covering with foil once it has browned.
Once cooked, remove to a warm serving platter and rest, covered in foil, for at least 20 minutes before carving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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