Roast Turkey, Kenyan Christmas Style
A buttery, herb-rubbed whole roast turkey with a Kenyan spice twist — the centrepiece for Christmas lunch.
Instructions
- 1
Pat the turkey fully dry. Mix butter with garlic, ginger, herbs, paprika, salt and pepper.
- 2
Loosen the skin over the breast and rub half the butter mixture underneath; rub the rest all over the outside.
- 3
Stuff the cavity with lemon and onion. Truss the legs and place breast-up in a roasting tray.
- 4
Roast at 160°C, basting every 30–40 minutes, for about 20 minutes per kilo, until a thermometer in the thickest part of the thigh reads 74°C.
- 5
Tent with foil if the skin browns too fast. Rest 20–30 minutes before carving.
Chef’s tips
- Basting under the skin, not just on top, is what keeps a large turkey breast juicy through the long roast.
- A meat thermometer removes all the guesswork — go by temperature, not just time.
Frequently Asked Questions
How long does it take to roast a 4 kg turkey?
At 160°C, plan roughly 20 minutes per kilo plus 20–30 minutes resting — about 80–90 minutes cooking for a 4 kg bird, though always confirm with a meat thermometer (74°C in the thigh).