Ingredients

• 1 x Size 5-6kg Gobblers Plain Whole Turkey
• 3 x Whole Red Chillies
• 6 x Garlic Cloves
• 2 x Limes
• 2 x Lemons
• 4 x Tbsp Olive Oil
• 1 x Brown Onion

Method

Remove seeds from chillies and finely chop. Peel garlic cloves and finely chop. Juice the lemons and lime. Combine olive oil, chilli, garlic, lemon juice and lime juice into a mixing bowl and stir until mixed into a marinade.

Thaw the turkey if necessary. Remove the turkey from the bag and pat the skin dry with a paper towel. Place the turkey in a marinading tray with the breast side facing down. Cover the turkey with the marinade and leave in the fridge overnight.

On the day of cooking, preheat conventional oven to 210°C. Remove the turkey from the marinading tray and place in a roasting rack pan with the breast side facing up. Peel the onion and place it inside the cavity of the turkey. Coat the turkey with the marinade using a basting brush. Place the turkey in the oven and cook for 20 minutes. After 20 minutes remove the pan from the oven and turn the oven down to 180°C. Cover the turkey with aluminium foil and wrap the foil around the sides of the roasting pan. Place the turkey back in the oven and cook for a further 3.5 – 4 hours. Remove the pan from the oven and baste the turkey with the juices from the pan every hour. Cooking times may vary depending on your oven, however we recommend using a meat thermometer to check that the turkey has reached at least 76°C in the thickest part of the leg. Set turkey aside for 20 minutes to rest before carving.