Spiced Masala Turkey

Ingredients (Serves 10) 1 medium 9kg-10kg turkey

Marinade

1 lemon, juice of 6 tbsp olive oil

5 tbsp coriander leaves, chopped 4 tbsp ginger and garlic paste

3 bay leaves

2 tsp coriander seeds 2 tsp garlic salt

2 tsp cumin seeds 1½ tsp chilli powder 1½ tsp ground turmeric

1½ tsp coarse black pepper

1 tsp garam masala 1 tsp smoked sea salt Topping

2-3 sprigs thyme

2-3 sprigs rosemary 2 oranges

Blend all the marinade ingredients in a food processor to form a paste. Make incisions on the turkey skin and rub the marinade all over and into the cuts.

Save a little marinade to spread over the turkey half way through cooking. Wrap in foil and leave to marinate over-night or for a minimum of 2 hours.

Heat the oven to 200C˚, Fan 180C, Gas 6. Slice the oranges into ½ cm thick discs (skin on) and place all over the turkey together with the rosemar y and thyme.

Roast for 20 mins then reduce heat to

180˚C, Fan 160˚C Gas 4 for 6 hours or according to instructions on the turkey.

The turkey is thoroughly cooked when the juices run clear (pale/golden) when a skewer is inser ted.