[CH] Jerk-Spiced Roast/Smoked Turkey

Shantihhh@aol.com
Thu, 10 Dec 1998 12:02:22 EST 

For Thanksgiving we injected our bird with cayenne, roasted garlic oil and
dark beer and it was awsome.  The debate is still on which way is best.
Here's another recipe we've used.  We've also "marinated in Evaporated milk
and 36 limes etc." That one is Peruvian.

Jerk-Spiced Roast/Smoked Turkey



  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

                        ***MARINADE***

    1                   white onion -- finely chopped

     3                    leeks sliced thinly (thoroughly wash first)

   6 to 10                    scotch bonnet chilies

                        OR

   8 to 14                   jalapeno chilies
Actually your favorite Chiles will work as long as they're HOT

     1/4  c             fine-chopped gingerroot

   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  c             fine-chopped fresh thyme

   2      tbsp          sugar

     1/4  c             soy sauce

     1/4  c             olive oil

   2      tbsp          cider vinegar or 1/2 cup white wine

                        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

   8                    whole heads garlic, halved crosswise

   6                    bay leaves

   2      tbsp       whole black peppercorns

  2 to 3 cups      chicken broth



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 3 1/2 to 4

hours, basting frequently with pan juices and adding 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.