INGREDIENTS

INSTRUCTIONS

Clean the turkey and dry with paper towels. Place in a large baking
pan, breast side down, cover with a clean kitchen towel, and
refrigerate for 1 hour. To make the stock: In a medium saucepan, add
the wing tips, neck and giblets, except the liver. Add the onion,
garlic, celery, carrot, bay leaf, peppercorns, thyme and parsley. Add
water to cover and bring to a boil. Skim off the froth forming on the
top, reduce heat, simmer for 1 hour. Add boiling water as it
evaporates and skim if necessary. Strain and cool the stock and
refrigerate until ready to use. To make the Stuffing: Preheat oven to
400F. Place onions and garlic in a pyrex dish and add the oil. Bake
for 40 min. The onions and garlic should be caramelized, slightly
brown. The mixture should not burn. Allow to cool. Preparing the
turkey: Stuf the turkey cavity with the onions and garlic, truss.
Place the turkey, breast down, in a roasting pan, pour over the wine,
reserving 1/8 cup and rum. Cover tightly, marinate over night,  turning
the turkey a few times. To make the pepper sauce: Soak the  the
hotpeppers and bell peppers in vinegar for 30 min. Drain,  reserving
the liquid. Puree the peppers in a blender, mix with the  vinegar, and
set aside. Now, puree the chopped onions, garlic and  oregano with the
reserved 1/8 of a cup of wine. Add the mixture to  the pepper puree.
Heat the 1/2 cup olive oil in medium heat. Add the  puree with 1 cup of
turkey stock, simmer for 1 hour, stirring from  time to time. Let cool.
Preparing to roast the turkey: Take the turkey from the refrigerator,
lift the skin around the neck and breast without tearing, and rub  some
pepper sauce between the flesh and the skin. Set aside the  turkey and
remaining sauce. Cut the banana leaves in 18 in sheets.  While holding
each sheet steadily, carefully run the the sheet over a  gas stove
flame. This will serve to release the oils in the leaf and  it will
become flexible. Preheat the oven to 500F. Line a deep  roasting dish
with the prepared banana leaves. Salt the turkey, place  over the
banana leaves, breast side up, brush the pepper sauce over  the bird.
Roast for 10 min. Reduce temperature to 325F, cover with  2-3 banana
leaves, continue to roast for 2 hours, basting a couple of  times with
the sauce. Whe the thigh is pierced and the juices run  clear, remove
turkey. Let cool for 15 min before carving. Now bring  the pepper sauce
to a boil with the beer, reduce heat and simmer for  10 min. Carve the
turkey and place on a platter over banana leaves.  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 267
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 22.4mg
Sodium: 125.8mg
Potassium: 657.9mg
Carbohydrates: 30.9g
Fiber: 5.3g
Sugar: 12.3g
Protein: 10.1g