- Preheat oven to 375 degrees.
- In a food processor, pulse together olive oil, lemon juice, soy sauce, parsley, thyme, Scotch Bonnet, and salt and pepper until slightly coarse in texture.
- Wearing gloves (to protect your fingers from the chilli), stuff this mixture under the skin of the turkey breast. Place in a large baking pan, and roast for 90 minutes, basting with juices every 15 minutes until the internal temperature of the turkey at its thickest point is 155 degrees.
- Remove from oven and allow to rest for a minimum of 15 minutes to allow juices to redistribute before carving.
Note: The turkey breasts Vijaya cooked were approximately 4.5 kilograms. The length of time you need to cook your turkey breasts will depend on the weight/size of breasts you are working with – always use a poultry thermometer to ensure turkey is fully cooked-through