Our Blog


Christmas day dinner is never just the traditional roast. My mum used to add a range of spices onto the meat and allow it to absorb. When cooked in the oven, the smells would travel through to the lounge and we would wait in anticipation to sample this family tradition.

Hint and tips – here is the recipe to share and give it a go. the longer  you leave the marinade the hotter the chilli will develop.  Plenty of butter and garlic is the trick and is the most amazing turkey ever.

Spicy Roast Turkey with Golden Potatoes

Serves 4


500g(778g) turkey breast cut into 5cm pieces

250g red skinned potatoes

4 tbsp. Vegetable or Rapeseeds oil

24 cloves garlic

150g fresh ginger

4 fresh green finger chillies

6 tbsp. water


Dry ingredients to be put onto the small plate:

  • 3 tsp. (heaped) ground cumin and coriander powder
  • 1 tsp. turmeric
  • ½ tsp. on chilli powder (to taste)
  • 1 ½  tsp. garam masala
  • 1 ¼  tsp. salt
  • 1 tsp. cumin seeds
  • 2 green cardamom pods
  • ½ tsp black pepper coarsely ground


125g butter at room temperature


A ½ bunch (100g) of fresh coriander leaves including the starks– washed in cold water



1 lemon juice cut into quarter.




Preheat the oven to 250 °C


  1. Peel and chop the ginger and garlic finely. Take off the stalk of the chillies, wash under cold water and chop up finely. If you have a small food processor this will speed up the process.  (if you are chopping chillies remember to wash your hands under cold water and avoid touching your eyes after you have completed this task.)
  2. Wash and finely chop the fresh coriander.
  3. Peel and cut the potatoes into quarters, wash under cold water to remove any dirt and place into the bowl of cold water.
  4. Place the ginger, garlic, chilli, coriander into the side of baking dish add the remainder of the ingredients;  ground cumin and coriander powder, turmeric, chilli powder, garam masala,  cumin seeds, black pepper, salt, and oil. Mix all the masala thoroughly using your fingers.
  5. Now, take the turkey pieces one at a time and rub the marinade over each piece so it is coated thickly. Leave to one side. Continue to do this until all the turkey pieces are coated.
  6. Drain the potatoes and mix it into the remaining marinade and then sprinkle over the turkey.
  7. Add the butter and water.
  8. Cover with foil.
  9. Place into the oven for 25 minutes on the middle shelf. After 25 minutes, turn the pieces over and baste the turkey with the pan juices and cook for a further 25 minutes, covered until the turkey and potatoes are soft /cooked through; then take off the foil and brown for 5 minutes to allow the top of the potatoes and turkey to brown.
  10. Take the tray out of the oven.
  1. Drizzle lemon juice onto the potato.


Variation – substitute the turkey with vegetables such as potatoes, peppers, carrots and red onions.


This dish may be served hot with vegetable or plain rice or chapattis or served as a starter with a salad and mint and yogurt chutney. 


Comments are closed.