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)
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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