Recipe: Jerk-Spiced Roast Turkey

Jerk-Spiced Roast Turkey
Recipe by: Sun-Sentinel, 11-19-98
Servings: 10

MARINADE
1/2 medium white onion -- finely chopped
20 scallions -- finely chopped
5 scotch bonnet chilies or 5 jalapeno chilies
1/4 cup fine-chopped ginger root
2 Tbsp fine-chopped garlic
1 tsp ground nutmeg
2 tsp ground cinnamon
1 Tbsp fresh ground black pepper
2 Tbsp ground allspice
1 tsp ground coriander
1/4 cup fine-chopped fresh thyme
2 Tbsp sugar
1/4 cup soy sauce
1/4 cup olive oil
2 Tbsp cider vinegar
salt -- to taste

ROAST TURKEY
1 12 lb. turkey
salt and fresh ground black pepper -- to taste
4 carrots -- chopped
2 Spanish onions -- chopped
1 bunch celery -- chopped
3 whole heads garlic, halved crosswise
6 bay leaves
2 Tbsp whole black peppercorns
2 to 3 cups chicken broth

To make marinade:
Combine onions, scallions and chilies in a food processor. Add ginger root and garlic and process to thick paste. Transfer to large nonreactive (glass or stainless steel) bowl. Mix in remaining ingredients and set aside.

To make turkey:
Rinse the turkey under cold running water. Pat dry. Loosen turkey skin by gently easing finger under skin at the neck. Gradually work hand under skin to loosen without tearing it. Season turkey with salt and pepper. Place 1/3 marinade inside turkey. Gently place 1/3 marinade under skin, being very careful not to tear the skin. Brush remaining marinade all over bird. Transfer to nonreactive pan. Cover with aluminum foil and refrigerate overnight.

Place remaining ingredients including 2 cups stock in roasting pan. Unwrap turkey and place on rack in pan. Roast turkey at 325F degrees 3 1/2 to 4 hours, basting frequently with pan juices and adding additional broth if needed.

When turkey is done, let stand 20 minutes before carving. Strain pan juices and serve separately.