Jerk-spiced Roast/smoked Turkey

CATEGORY	CUISINE	TAG	YIELD
Meats	Spanish		1	Servings

INGREDIENTS

1		White onion, finely chopped
3		Leeks sliced thinly
		thoroughly wash first
6		Scotch bonnet chilies, OR
		up to 10
8		Jalapeno chilies, Actually
		your favorite Chiles will
		work as long as they're
		HOT up to 14
1/4	c	Fine-chopped gingerroot
2	T	Fine-chopped garlic
1	t	Ground nutmeg
2	t	Ground cinnamon
1	T	Fresh ground black pepper
2	T	Ground allspice
1	t	Ground coriander
1/4	c	Fine-chopped fresh thyme
2	T	Sugar
1/4	c	Soy sauce
1/4	c	Olive oil
2	T	Cider vinegar or 1/2 cup
		white wine
		Salt, to taste
1		Turkey, 12 lb.
		Salt and fresh ground black
		pepper to taste
4		Carrots, chopped
2		Spanish onions, chopped
1		Celery, chopped
8		Whole heads garlic, halved
		crosswise
6		Bay leaves
2	T	Whole black peppercorns
2	c	Chicken broth, up to 3
3 1/2		4 hours, basting frequently with pan juices and adding

INSTRUCTIONS

To make marinade:  Combine onions, leeks and chilies in a food
processor. Add gingerroot  and garlic and process to thick paste.
Transfer to large nonreactive  bowl - glass or stainless will work or I
marinade in a large thick  zip lock or plastic bag.  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 or
put em in  that plastic bag 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  additional broth if
needed.  *** OR Place turkey in smoker over soaked applewood chips. I
much  prefer the flavor of the smoked meat to roasting. Be sure and
cover  turkey with cheesecloth prior to placing in smoker. Spray bird
down  with fine mist of water every 30 minutes.  When turkey is done,
let stand 20 minutes before carving. (For roasted  turkey strain pan
juices) and serve seperately. For smoked turkey  gently remove the
dress of cheesecloth. This bird will fall apart  it's so juicy. The
left overs make the best enchilada or tamales ever.  Posted to
CHILE-HEADS DIGEST by Shantihhh@aol.com on Dec 10, 1998,  converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 12554 Calories From Fat: 5296 Total Fat: 597.5g Cholesterol: 2174.3mg Sodium: 24177.6mg Potassium: 9589.9mg Carbohydrates: 444.2g Fiber: 74.8g Sugar: 117.5g Protein: 477.5g