Name: Tandoori-Marinated Turkey Roast
Prep time: 15 min
Cook time: 145 min
Total time: 160 min
Ingredients: 1.5 kg Canadian Turkey Roast; 1 cup Greek yoghurt; 1 tbsp garlic clove (grated); t tbsp ginger (grated); 2 tsp smoked paprika; 1/2 tsp crushed black pepper; 3 tsp ground coriander; 1 tsp ground cumin; 1 tsp salt; 1/2 tsp turmeric powder; 2 tbsp lemon juice; 3 tbsp neutral vegetable oil; 1 bunch mint (leaves picked and finely sliced); 1 bunch cilantro (finely sliced); 1 garlic clove (finely grated); 1 knob ginger (finely grated); 3-4 tbsp olive oil; lime juice (from 2 limes); 1/2 - 1 tsp sugar; salt to taste

Defrost your Canadian Turkey Roast in the fridge for two days.

Use a pairing knife to prick holes all over your turkey roast (to let the marinade absorb).

To make the marinade, mix all the ingredients together. Lather the marinade all over your turkey roast. Let marinate for at least 2 hours before cooking or, ideally, over night.

When ready to cook, preheat your oven to 325F. Place your turkey on a roasting tray and roast until internal temperature is 74C, about 2 ¼ hours. Let rest for 30 minutes before carving. Slice and serve with your desired sides.

To make the mint and cilantro sauce, mix all ingredients together and adjust for seasoning to your liking. When the Turkey has rested, slice into thick slices and serve with mint sauce on the side.