US thanksgiving is around the corner and I'm tired of eating bland turkey that is supposed to test good with cranberrry sauce which I don't like. I decided to do it myself this year, hopefully with a better outcome. So to all the cooks in the house, can you post your yummy, spicy, juicy, delicious tried and tested Naija/african style turkey recipe? Apologies if it has been posted in the past, I searched but I couldn't find a complete recipe. Feel free to post a link to old threads if any. Pretty, please as my reputation depends on it. Thanks in advance.

80 views and not a single recipe? Seasoned cooks in the house help a sistah out, please. (:

Hello...go to http://chichiscuisine..com/2013/10/whole-roast-chicken.html?m=1 for the recipe. It's for chicken tho but it's pretty much the same recipe I use for turkey just that I bake the turkey longer since it's bigger...Good Luck!

chidarl85: Hello...go to http://chichiscuisine..com/2013/10/whole-roast-chicken.html?m=1 for the recipe. It's for chicken tho but it's pretty much the same recipe I use for turkey just that I bake the turkey longer since it's bigger...Good Luck!

Thanks. I'll check it out.

Hi, the link below is actually for the oil-free turkey fryer/roaster user reviews (over 400 of them). There are tons and tons of tried and tested turkey-roasting tips from seasoned cooks, including lessons learned along the way by not so seasoned cooks. Do check it out, and goodluck.

http://www.amazon.com/Char-Broil-TRU-Infrared-Oil-less-Turkey-Fryer/product-reviews/B001HBI7D8/ref=dp_top_cm_cr_acr_txt?ie=UTF8&showViewpoints=1


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It's not an African/Naija style turkey but Africans like it. lol.

I don't fry turkey either. I bake it in the oven for some hours. I'm heavy handed with seasonings because the turkey we get is always monstrous. Do realize that the bigger the turkey, the more bland (usually). I prefer nice 15-17 pound organic/natural, never-frozen turkeys (if you can find one). They taste better.

I use salt, ground black pepper, paprika, poultry seasoning, and dried thyme leaves. Sometimes I use rosemary too. I, personally, like pepper, so I may use some cayenne pepper as well. I have no measurements. I eyeball. Sorry. You want a coated turkey though.

The trick to keeping it flavorful is cooking it on its bosoms. The back is already moist, whereas the bosoms tend to be dry. With the bosoms down, the turkey self-bastes. It may not result in a pretty, golden, magazine-worthy, turkey, but the taste is phenomenal.