Y’ello everyone!
Sorry for my inconsistencies! Lol again, no excuse, however, it has been a busy week. Travelling and all but I’m back. As stated before, I’ll only be posting once a week. I picked up the fried rice seasoning (picture below)
As stated in my older post, I’ll be teaching you guys how to make the perfect African turkey. It was thanksgiving in Canada 🇨🇦 On Monday! Usually, during thanksgiving, I invite people over, cook up a storm and we have the best celebration, but Tayo is out of town this holiday so I made turkey, coleslaw and and J.rice. I had some of my closed friends over, played ludo! If you’re African, you will know ludo! Hahahah all in all, it was a fun holiday.
Enough, let’s dive in.
Here are the ingredients:
Turkey (already stuffed turkey which I picked up from food basics) 22 lbs
2 cloves of garlic
Pasty ginger (3 teaspoons)
3 onions
Suya pepper
Salted butter
6 scotch bonnets (I like it spicy) hahaha
Habanero pepper
Thyme
Curry
Salt
Granulated Mushroom Bouillon
pepper soup spice
2 Lemons
For stuffings: usually, breadcrumbs but if I’m trying to be extra, I use chicken or turkey gizzard rapped in bacon.
Olive oil
Prepping stage:
(1) I punctured some hole into my turkey to all allow the marinade to properly penetrate.
(2) I blended my pepper; habanero pepper, scotch bonnet, onions, garlic (two teaspoons) curry and thyme.
(3) my turkey, all washed and defrosted, I rubbed my lemons all over it.
(4)then I added my butter, lathered it generously.
(5) my Suya pepper, and pepper soup spice, I soaked it in the olive oil for a bit. Then I lathered that all over my turkey.
(6)I, then, covered it in cling foil, for about one hour. After that, I lathered my blended pepper over it, with my curry, thyme, seasonings (granulated Mushroom Bouillon, and salt).
(7)at this point, all my spices are on my turkey. I let it marinate for 1 day (24 hrs).This was because we were out of town, so I had limited time. Mind you, I usually let it marinate for 3 days if possible. That’s 72 hours straight.
(6) this has to be refrigerated at 40 degrees Fahrenheit.
(That is because our turkey as being thawed and marinated. If not thawed, please live turkey in the freezer.
Cooking stage:
(1) I placed my turkey, already marinated In the oven. The temperature should go by weight. Mine was 22 lbs, so my oven was set 430 degrees F for optimal roasting.
(2) I made a sauce which I lathered on the turkey as it roasts. (just my
marinade in a bowl)
(3) As the turkey roasted, it drained sauce. Then I used the turkey baster to add the oil all over the turkey so it stays moist while cooking. I also squeezed some lemon all over the turkey. Just a tiny bit. I checked on my turkey every 30mins. (picture to the right is 1 hr into roasting)
(4) after about 4 hours, my turkey was Roasted and ready to be devoured!!! Lol. Oh! Please keep poking your turkey to make sure it’s cooking on the inside. That is if your turkey isn’t properly thawed before cooking. Also, I like my turkey overly cooked. probably because of the African in me. so it may look burnt. It's not. It's just well cooked, and The pepper darkened it a bit :) Guys, let me know if you'll like me to show you guys how I made my coleslaw :) (3hours into cooking is the picture to the left)
I hope this helps! My next post will be me making Ayamase stew. Also known as Ofada stew...
I’ll be posting this nextweek Thursday. I have a lot going on right now so it’s hard posting... lol sorry guys.
My apologies everyone, I forgot to take enough pictures of the ingredients. :(
Until next time, au revoir!
Sorry for my inconsistencies! Lol again, no excuse, however, it has been a busy week. Travelling and all but I’m back. As stated before, I’ll only be posting once a week. I picked up the fried rice seasoning (picture below)
As stated in my older post, I’ll be teaching you guys how to make the perfect African turkey. It was thanksgiving in Canada 🇨🇦 On Monday! Usually, during thanksgiving, I invite people over, cook up a storm and we have the best celebration, but Tayo is out of town this holiday so I made turkey, coleslaw and and J.rice. I had some of my closed friends over, played ludo! If you’re African, you will know ludo! Hahahah all in all, it was a fun holiday.
Enough, let’s dive in.
Here are the ingredients:
Turkey (already stuffed turkey which I picked up from food basics) 22 lbs
2 cloves of garlicPasty ginger (3 teaspoons)
3 onions
Suya pepper
Salted butter
6 scotch bonnets (I like it spicy) hahaha
Habanero pepper
Thyme
Curry
Salt
Granulated Mushroom Bouillon
pepper soup spice
2 Lemons
For stuffings: usually, breadcrumbs but if I’m trying to be extra, I use chicken or turkey gizzard rapped in bacon.
Olive oil
Prepping stage:
(1) I punctured some hole into my turkey to all allow the marinade to properly penetrate.
(2) I blended my pepper; habanero pepper, scotch bonnet, onions, garlic (two teaspoons) curry and thyme.
(3) my turkey, all washed and defrosted, I rubbed my lemons all over it.
(4)then I added my butter, lathered it generously.
(5) my Suya pepper, and pepper soup spice, I soaked it in the olive oil for a bit. Then I lathered that all over my turkey.
(6)I, then, covered it in cling foil, for about one hour. After that, I lathered my blended pepper over it, with my curry, thyme, seasonings (granulated Mushroom Bouillon, and salt).
(7)at this point, all my spices are on my turkey. I let it marinate for 1 day (24 hrs).This was because we were out of town, so I had limited time. Mind you, I usually let it marinate for 3 days if possible. That’s 72 hours straight.
(6) this has to be refrigerated at 40 degrees Fahrenheit.
(That is because our turkey as being thawed and marinated. If not thawed, please live turkey in the freezer.
Cooking stage:(1) I placed my turkey, already marinated In the oven. The temperature should go by weight. Mine was 22 lbs, so my oven was set 430 degrees F for optimal roasting.
(2) I made a sauce which I lathered on the turkey as it roasts. (just my
marinade in a bowl)
(3) As the turkey roasted, it drained sauce. Then I used the turkey baster to add the oil all over the turkey so it stays moist while cooking. I also squeezed some lemon all over the turkey. Just a tiny bit. I checked on my turkey every 30mins. (picture to the right is 1 hr into roasting)(4) after about 4 hours, my turkey was Roasted and ready to be devoured!!! Lol. Oh! Please keep poking your turkey to make sure it’s cooking on the inside. That is if your turkey isn’t properly thawed before cooking. Also, I like my turkey overly cooked. probably because of the African in me. so it may look burnt. It's not. It's just well cooked, and The pepper darkened it a bit :) Guys, let me know if you'll like me to show you guys how I made my coleslaw :) (3hours into cooking is the picture to the left)
I hope this helps! My next post will be me making Ayamase stew. Also known as Ofada stew...
I’ll be posting this nextweek Thursday. I have a lot going on right now so it’s hard posting... lol sorry guys.
My apologies everyone, I forgot to take enough pictures of the ingredients. :(
Until next time, au revoir!
Comments
Post a Comment