Edition December 2025 / January 2026

Elevate your holiday feast with a classic Christmas roasted turkey recipe by Le_Chef_Phill. With expert tips on marinating, the under-the-skin technique, and the perfect basting method, this dish will be the star of your festive table.

Ingredients
For the marinade (Wet Rub):
•    ½ cup lemon juice.
•    ½ cup orange juice.
•    3 tablespoon honey.
•    3 – 4 tablespoons Cajun spice.
•    2 tablespoons fresh thyme, chopped.
•    2 tablespoons fresh rosemary, chopped.
•    8 cloves garlic, minced.
•    2 tablespoons fresh ginger, grated.
•    1 tablespoon turmeric (just a touch for colour + warmth).
•    ½ cup vegetable oil (or olive oil).
•    ¼ cup BBQ sauce.
•    1 tablespoon salt.
•    1 teaspoon black pepper.

For roasting:
•    1 whole turkey (4 – 6 kg).
•    Extra rosemary and thyme sprigs for the cavity.
•    1 onion, quartered.
•    1 lemon, cut in half.
•    1 orange, cut in half.
•    2 carrots and 2 celery sticks (for roasting base, optional).

Step-by-step directions
Prepare the Marinade
In a large bowl, whisk together:
•    lemon juice, orange juice and honey.
•    Cajun spice, thyme and rosemary.
•    garlic, ginger and turmeric.
•    oil and BBQ sauce.
Mix until smooth and well combined.

Prepare the turkey
•    Pat the turkey dry with paper towels.
•    Gently loosen the skin over the breast and thighs using your fingers — be careful not to tear it.
•     Spoon or brush a generous amount of marinade under the skin, spreading it evenly over the breast and thigh meat.
•    Rub the remaining marinade all over the outside of the bird.
•    Place herbs, onion, lemon, and orange into the cavity for fragrance.
•    Marinate (Very Important).
•    Cover the turkey with cling wrap or place in a sealed container. 
•    Let it marinate in the refrigerator for 24 hours for maximum flavour and tenderness.

Roast the turkey 
(Christmas style)
•    Preheat oven to 170°C (low and slow).
•     Place carrots, celery, and onions at the bottom of the roasting tray.
•    Put the turkey on top, breast side up.
•    Cover loosely with foil for the first 2½–3 hours.
•    Remove the foil and increase the heat to 190°C for the last 45–60 minutes to colour the skin.
•    Baste while cooking
•    Mix a little of the leftover marinade with melted butter.
•    Every 30 – 40 minutes, baste the turkey with this mixture for a glossy, rich finish.
*The BBQ + honey caramelises beautifully.

Check readiness
•    Turkey is ready when internal temperature reaches 75°C at the thickest part of the thigh.
•    If you do not have a thermometer, pierce the thigh: juices should run clear.

Rest before carving:
•    Allow the turkey to rest 20–30 minutes before carving.
•    This keeps it juicy and flavourful. ❖

*Serve with cranberry sauce, roasted vegetables, gravy made from the turkey drippings, roasted potatoes or savoury rice or classic Christmas stuffing.

About the Chef 

With over 25 years of culinary experience, Le_Chef_Phill has honed his craft in renowned establishments such as the Pestana Group, Legacy Hotels, Sun International, Primi Piatti and Amakhala Game Reserve. His career includes catering for world leaders and celebrated personalities, a testament to his skill and professionalism. Driven by deep passion and unwavering resilience, he has transformed his journey into a thriving venture – The Unorthodox Chef Catering, a brand celebrated for its creativity, authenticity and excellence. Today, the business continues to grow and proudly exports traditional African meals to clients in the United Arab Emirate. You can connect with him on his social media handle #the_unorthodox_chef or contact him on  +27 81 269 7515.