Hello Nation! Happy Turkey day to those celebrating. I decided to participate in thanksgiving festivities this year and I made a whole turkey for the second time ever. I honestly had no intentions of sharing the recipe initially, but through process documentation on Instagram; lots of people showed interest in how the turkey came to life. Our feast was complete with Nigerian style Coconut Rice, plantain balls, baked potatoes and peas. It was super delicious if I can say so myself.
My obsession with Suya Spice is well documented on this blog, if you search Suya, you will most likely find over 10 different recipes that made use of the spice mix. from Fish, to prawns, to chicken, to stirfry ; suya has limitless potential beyond street food.
Making the turkey was as simple as making a marinade and allowing the marinade to work its own magic. I allowed the turkey thaw completely in the fridge for about 48 hours. Then I marinated the meat and allowed that to rest for another 48 plus hours. The end result was perfectly seasoned spicy turkey.
I will suggest that you make a big batch of marinade, that way you will have left over to serve the white turkey meat with and also make other recipe with. Trust me, you will be obsessed.
Suya Spice Seasoning Mix
- 6 tablespoons suya spice
- 3 large onions (peeled and sliced)
- 6-10 cloves fresh garlic (peeled)
- 3-6 Scotch bonnet peppers (ata-rodo)
- 3 ripe red bell peppers – tatashe
- Medium size ginger root (peeled and cut)
- 2 cups vegetable oil
- 6 double knorr cubes
- Salt – to taste
- Other : Favorite herbs as desired (Efirin (scent leaf), basil, rosemary, sage,oregano, cilantro etc)
The use of herbs is where you add your own signature and make it your own blend. Don’t be afraid to experiment with your favorite blend. I used about 2 cups of fresh herbs in my mix.
- Combine all listed ingredients in a blender or food processor. Blitz until almost smooth.
- Store mix in an airtight container for future use.
- 1 whole thawed turkey (about 5kg) (pat dry)
- ⅔ cup suya spice mix
- 1 cup plain yogurt
- Chopped herbs for garnish
- Thoroughly combine suya spice and yogurt in a large bowl
- Cover turkey with mix and message well to distribute (Remember to get some under the breast).
- Set in the fridge for 2 days or more.
- Preheat oven to 325f
- Place turkey breast side up on a lined oven tray or baking dish. Bake for 3 hours*
- You will need to cook the turkey longer if it's bigger than 5 kg. I will suggest an extra 10 minutes for every pound extra.
- Rest turkey for 30 minutes before serving (this will allow for the juices to redistribute and keep the bird moist)
- Just before serving, baste the turkey with some more suya spice mix and toss on fresh herbs.
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