FIRSTLY, I MUST SAY THAT IF YOU DECIDE TO ROAST A FULL TURKEY WITH AN OVEN, FIRE OR ELECTRIC ONE? THE ONE VIRTUE YOU MUST POSSESS IS PATIENCE…LOL ESP WITH A FIRE OVEN, BUT THE TASK IS WORTH IT.
ARE YOU FROM ONE OF THOSE HOMES THAT DO SOMETHING EXTRA SPECIAL FOR FESTIVE PERIODS? IF YOU ARE, THIS IS A RECIPE FOR YOU TO TRY OUT IF YOU DECIDE TO ROAST A WHOLE TURKEY OR CHICKEN. FESTIVITIES OR FOR WHATEVER PURPOSE, CLEAR YOUR SCHEDULE FOR THIS AND PUT YOUR WHOLE HEART AND STRENGTH INTO IT, SO THAT YOU CAN GIVE YOUR FAMILY AND FRIENDS A TREAT...LOLZZZ YOU WOULD ENJOY THE PROCESS OF PREPARATION AND THE MUNCHING, BUT TO ACHIEVE THE FINAL RESULT TAKES PATIENCE…
SO I WOULD SHARE HOW I MADE THIS JUICY TOMATO TURKEY, SO THAT YOU CAN HAVE AN IDEA FOR ROASTING YOUR TURKEYS AND CHICKEN IN A TOMATO WAY FOR FESTIVE PERIODS AND ALSO THOSE TIMES YOU WANT TO DO SOMETHING SPECIAL FOR THE FAMILY BY HOLDING YOUR OWN FAMILY THANKSGIVING, FOLLOWING THE AMERICAN TRADITION OR FOR FRIENDS AND GET TOGETHERS, IT WOULD BE A BEAUTIFUL IDEA TO BUY A SMALL OR BIG TURKEY OR CHICKEN AND DO YOUR ROAST IN A HEALTHY STYLE.
THIS RECIPE COULD BE APPLIED TO CHICKEN BUT TIMING AND HEAT APPROXIMATIONS WOULD CHANGE, I WOULD SHARE A RECIPE FOR THAT SOME OTHER TIME BUT FOR NOW TAKE A LOOK AT THIS TURKEY RECIPE…
SO LETS GET ROASTING...
INGREDIENTS - wHOLE TURKEY
- 1 TABLE SPOON NO CHOLESTEROL OIL - BAY LEAVES - SALT - GHANA PEPPER - 5-6 SEEDS OF BLENDED JUICY TOMATOES AND 3 FRESH TOMATOES FOR GARNISHING. - 4 SEEDS OF BLENDED SHOMBO(CHILI PEPPER), (YOU CAN REMOVE THE SEEDS IF YOU ARE USING TOO MUCH DRY PEPPER BUT I DIDN’T RATHER I REDUCED MY QUANTITY OF DRY PEPPER.) - A LITTLE BLENDED CRAYFISH - 2 TEASPOONS OF SHALLOT - CURRY POWDER - THYME( I USED THE TYPE WITH LONG STRANDS BECAUSE OF ITS STRONG AROMA) - 1 TABLE SPOON DARK SOY SAUCE (OPTIONAL)
PREP - WASH YOUR WHOLE TURKEY VERY WELL, TAKE A KNIFE AND MAKE SURE THE STOMACH IS WELL OPEN, BY MAKING AN INSERTION FROM THE AND OPENING APART WITH YOUR TWO HANDS.
- WASH THE STOMACH AND MAKE SURE ITS WELL CLEAN. NOW USE A CLEAN KITCHEN PAPER TOWEL OR A VERY CLEAN NAPKIN. YOU CAN BUY A NEW NAPKIN FOR THIS SAKE, BUT MAKE SURE ITS THE TYPE THAT IS NOT WOOLLY OR HAVE PARTICLES OF THREAD.
- USE IT TO SOAK THE WATER OUT OF THE TURKEY, BY PRESSING ON IT GRADUALLY BOTH THE INSIDE THE STOMACH AND THE BODY.
- THE TURKEY WONT TOTALLY BE DRY BUT IT WOULD SLIGHTLY BE MOIST FREE AND NOT DRIPPING WITH WATER.
- SQUEEZE THE TOWEL AND LAY THE TOWEL OR ANOTHER PAPER TOWEL ON IT AND KEEP ASIDE.
- IN A LARGE BOWL POUR YOUR BLENDED CRAYFISH, TOMATOES AND SHOMBO. ADD YOUR BAY LEAVES, DRY PEPPER, ENOUGH SALT, CURRY, GINGER, GARLIC, THYME, SOY SAUCE, SHALLOT AND OIL.
- MIX ALL THOROUGHLY WITH A SPOON, THEN TASTE AND MAKE SURE ITS VERY SPICY LIKE WHAT YOU CAN SAY TOO SWEET OR SALTY, WHY?
- BECAUSE WHEN ITS ROASTING THE TURKEY WOULD LOOSE A LOT OF IT SPICINESS OR TASTE, SO I ALWAYS SAY MAKE SURE EVERY INGREDIENT TASTES EXCESS BEFORE PUTTING INTO THE OVEN, SO THAT YOU WOULDN’T END UP HAVING A NO TASTE ROAST. THAT DOESN'T MEAN IT SHOULD BE OVER, LET THE TASTE JUST BE ABOVE YOUR COMFORT ZONE BEFORE PUTTING IT BACK INTO THE THE OVEN.
- IF YOU HAVE A LARGE KITCHEN BOWL THAT WOULD CONTAIN THE TURKEY BETTER, BUT IF NOT USE A LARGE TRAY THAT IS A BIT DEEP AND THEN POUR YOUR SAUCE GRADUALLY ALL OVER THE TURKEY.
- POUR ROUND AND INSIDE THE BELLY THEN LEAVE SOME LEFT. NOW YOUR HANDS HAVE TO BE VERY USEFUL HERE, MASSAGE THE SAUCE ALL ROUND THE TURKEY INSIDE OUT MAKING SURE IT GETS TO EVERY SIDE AND AREA.
- YOU CAN POUR WHILE RUBBING OR POUR A BIT AND PAUSE THEN RUB. KEEP DOING THIS TILL YOU EXHAUST YOUR SAUCE. THEN CONTINUE RUBBING THE SAUCE INTO THE TURKEY.
- AFTER THAT SET ASIDE FOR LIKE 15MINS OR MORE IF YOU HAVE THE TIME TO MARINATE, THE LONGER IT MARINATES THE LONGER IT WOULD TAKE THE SAUCE DISSOLVE INTO THE CHICKEN.
- MEAN WHILE SET OVEN TO 7 FOR A FIRE OVEN AND 400 DEGREES FOR AN ELECTRIC OVEN, THEN TRANSFER THE TURKEY TO YOUR PAN, A DEEP PAN WOULD BE BETTER BUT YOU CAN ALSO USE THE GRILL PART OF YOUR OVEN PAN AND THEN PUT THE MAIN PAN UNDER THE GRILL SO THAT THE LIQUID FROM THE TURKEY CAN DRAIN INTO IT,THEN LEAVE TO ROAST.(FROM EXPERIENCE,A DEEP BAKING PAN WOULD BE BETTER TO REDUCE SO MUCH SMOKE).
- YOU COULD COVER WITH FOIL PAPER BEFORE PUTTING INTO THE OVEN, BUT I DIDN’T DO THAT.
- LEAVE IN THE OVEN FOR ABOUT 1 HOUR 30 MINS TO 2HOURS. LEAVE TILL THE BODY TURNS BROWN, I LIKE MINE CRISPY BROWN BUT JUST MAKE SURE THE INSIDE IS WELL DONE AND STILL JUICY.
- YOU CAN TURN UPSIDE DOWN TO LET THE HEAT ROAST EVERYWHERE EQUALLY, THEN BRING OUT FROM THE OVEN.
- CUT SOME TOMATOES AND USE FOR GARNISHING ON AND AROUND THE TURKEY AND...
...THEN SERVE AND ENJOY THE FESTIVITIES.
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