African Roast Turkey

gmail Thanksgiving Turkey

African Roast Turkey

For 12 to 16 pound Bird

For Brine:

1 Gallon Chicken Stock

1 Gallon Ice-Cold Water

1 Cup Kosher Salt

½ cup Packed Brown Sugar

2 Tsp. Fresh Garlic

2 Tsp. Ginger Powder

7 Bay Leaves

2 Tsp. African Birdseye Chillies

For Bird Stuffing

1 Red Onion (Quartered)

1 Small Apple (Quartered)

1 Lemon (Quartered)

1 Orange (Quartered)

1 Cinnamon Stick

2 Bay Leaves

2 Cups of water

For Compound Butter

1 Stick Room Temperature Unsalted Butter

2 Tbsp. of Afrofood Poultry Seasoning

1 Tsp. Garlic Powder

Peanut oil for basting

2 Days Before serving

Defrost turkey by placing in kitchen sink overnight (Max of 7 Hours). Place defrosted turkey in refrigerator until next step.

1 Day Before serving

In a large stock pot, heat up 1 gallon of chicken stock. Add salt,sugar, garlic and spices. Mix well and bring to boil. Remove from heat and cool mix to room temperature. In a large 5 gallon bucket or pot, place 2 plastic bags. Place thawed turkey into bag breast first. Pour in cooled brine mix. Add 1 gallon of ice cold water. Be sure that the turkey is fully submerged. Remove as much air as possible from the bag and tie the bag. Place bag in refrigerator or cooler (in a cool area of about 38 to 42 degrees). Leave for 8 to 14 hours.

8 Hours Before Serving

Remove bird from brine and rinse both inside cavity and outside thoroughly. Place bird on a rack and allow to air dry and sit at room temperature for at least 3 hours. In a glass bowl, combine all stuffing items along with water and cook in microwave about 4 minutes (To release the essential oils and flavors). In a glass bowl, combine butter, Poultry Seasoning and Garlic Powder. Place aside. Using a paper towel, blot dry any moisture on skin of turkey and inside the cavity. Stuff cavity  and neck with stuffing.Using index finger gently loosen skin from muscle around th breast area. Place compound butter under loose skin and work butter into other areas finger cannot get into. Rub butter all around the bird. Place bird in roasting pan (Make sure pan has a rack in it) and into a preheated oven at 425 Degrees. Roast at this temperature for 1 hour (This step will help the skin brown). After 1 hour, cover breast with foil to prevent over browning and reduce temperature to 385 degrees until bird is done when internal temperature registers at 165 degrees ( About 2¾ to 3 hours combined cooking time ).


1.Be sure to baste with peanut oil every 30 minutes

2. Turn roasting pan 180 degrees every hour to ensure even cooking ( some zones of your oven are hotter than others).

3. Make sure to use a good food thermometer to check doneness .

4. Allow the bird to rest at least 5 to 10 minutes before you serve.

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