Ingredients 150 grams (5 ounces) unsalted butter, softened 4 tablespoons FRANK'S RedHot® Chilli 'N Lime™ Hot Sauce 2 tablespoons paprika 1 tablespoon garlic powder 1 tablespoon dried thyme 1 tablespoon ground coriander 4-5 kilogram free-range bronze turkey 2 onions, halved 3 ribs of celery, roughly chopped 3 carrots, peeled and roughly chopped 1 bulb of garlic, cloves smashed
directions Start by preheating oven to 180°C / 160°C Fan / Gas Mark 4. Mix together the unsalted butter, FRANK'S RedHot® Chile 'N Lime™ Sauce, paprika, garlic powder, dried thyme and coriander together until you have a smooth buttery paste. Pat the turkey dry with kitchen paper and rub the buttery paste all over, including inside the cavity. Take a roasting dish big enough to fit the turkey, and toss the onions, celery, carrots and garlic together in the bottom of the dish. Place the turkey on top and transfer to the oven. Roast for 40 minutes per 1kg for the first 4kg, then 45 minutes for every 1kg over that weight. The turkey is ready when the internal cooking temperature reaches 65-70C. When the turkey is cooked, remove from the oven and allow to rest, covered in tin foil for at least 30 minutes. Slice the turkey to serve and enjoy this delicious spicy turkey recipe with your family and friends.