Re: [CH] Jerk-Spiced Roast/Smoked Turkey
The Adair's (adair@onyx.digisys.net)
Thu, 10 Dec 1998 13:07:30 +0000
> From: Shantihhh@aol.com
> Date: Thu, 10 Dec 1998 12:02:22 EST
> To: chile-heads@globalgarden.com
> Subject: [CH] Jerk-Spiced Roast/Smoked Turkey
> Reply-to: Shantihhh@aol.com
Hi, I'm new to the list. I must say I've really enjoyed lurking
these last couple of weeks. I've been addicted to Jerked chicken
done in the smoker for years. Like a lot of people do, I usually
stock up on turkeys during the low prices just before Thanksgiving.
This Jerk Turkey idea goes right to the top of my "to cook" list.
Thanks for the post. This is reason I joined the list.
Tim Adair,
Kalispell, Mt. (where it's very cold right now)
> 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.
>
>