100. Roasted Turkey




While turkey is not a traditional Kenyan dish, it has gained popularity in modern Kenyan celebrations, especially during Christmas, weddings, and family gatherings. Kenyans infuse turkey with rich flavors by using local spices, herbs, and sometimes a smoky charcoal roast or jiko method. This recipe combines traditional roasting with Kenyan-style marination using garlic, ginger, pilipili hoho (bell peppers), and a touch of tang from fresh lemon.


Ingredients:

For the turkey:

  • 1 whole turkey (10–12 lbs), thawed if frozen
  • 2 lemons (1 sliced, 1 juiced)
  • 1 onion, quartered
  • 1 bunch fresh dhania (cilantro/coriander)
  • Salt and black pepper, to taste


For the marinade:

  • 1 large onion, chopped
  • 1 large tomato, chopped
  • 1 red bell pepper, chopped
  • 6 cloves garlic
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons vegetable oil
  • 1 tablespoon tomato paste
  • 1 tablespoon royco or curry powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin (optional)
  • 1 green chili (optional, for heat)
  • Salt to taste

Method and Instructions:

  1. Clean and Prepare the Turkey:
  2. Remove giblets and rinse the turkey inside and out with water and lemon juice.
  3. Pat dry with paper towels.
  4. Rub the turkey inside and out with salt, black pepper, and the juice of 1 lemon.
  5. Make the Marinade:
  6. In a blender, combine the onion, tomato, bell pepper, garlic, ginger, tomato paste, chili, oil, and spices.
  7. Blend into a thick paste. Adjust salt to taste.
  8. Taste the marinade — it should be bold, spicy, and savory.
  9. Marinate the Turkey:
  10. Rub the marinade all over the turkey, including under the skin and inside the cavity.
  11. Stuff the cavity with quartered onions, lemon slices, and a handful of fresh dhania.
  12. Cover with foil and let it marinate in the fridge for at least 4 hours (preferably overnight).
  13. Roast the Turkey:
  14. Preheat your oven to 180°C (350°F).
  15. Place the turkey breast-side up on a roasting rack or pan.
  16. Cover with foil and roast for 2 to 2.5 hours, depending on size.
  17. Baste the turkey every 30–45 minutes with the juices.
  18. Remove the foil in the last 30–45 minutes to brown the skin.
  19. Check for Doneness:
  20. The internal temperature should reach 75°C (165°F) in the thickest part of the thigh.
  21. Juices should run clear when pierced.
  22. Rest and Serve:
  23. Let the turkey rest for 15–20 minutes before carving.
  24. Serve with pilau, chapati, mukimo, or Kenyan-style roast potatoes.









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