Friends, family and great food – I love Thanksgiving. This year, I teamed up with Butterball (#ad) to share my family’s signature Scotch Bonnet Roasted Turkey recipe that we make every single year.
It’s spicy, lemony, and has the perfect crispy skin all over. I hope this becomes a tradition with your family too 🙂
Whether you choose fresh, frozen or even stuffed, Butterball turkey is always tender and juicy – making the perfect base for this recipe.
Expand the box to see the full recipe below 🙂
I hope you enjoy this video 🙂
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1 Bone-In Turkey Breast (both halves in tact)
1/2 cup, Olive Oil
Juice of 2 Lemons
1/2 cup, Soy Sauce
2 cup, Flat Leaf Parsley
4 tbsp, Fresh Thyme Leaves
3 Scotch Bonnet Peppers
4 cloves Garlic, crushed
3 inches of Ginger, thinly sliced
Salt and Pepper to Taste
Preheat oven to 325 degrees.
In a food processor, pulse together Olive Oil, Lemon Juice, Soy Sauce, Parsley, Thyme, Scotch Bonnet, Garlic, Ginger, and Salt and Pepper until slightly coarse in texture.
Wearing gloves (to protect your fingers from the Chilli), stuff this mixture under the skin of the Turkey Breast, Legs, and Thighs. Place in the fridge overnight to marinate.
Place Turkey in a large roasting pan, and roast for 20 minutes for every pound of Turkey or until the internal temperature of the Turkey at its thickest point is 155 degrees.
Remove from oven and allow to rest for a minimum of 15-20 minutes to allow juices to redistribute before carving. Enjoy 🙂
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