CRAZY JERK TURKEY RECIPE-ESSENCE MAGAZINE

 Crazy Jerk Turkey (Courtesy of Essence Magazine)
COOK TIME 4 Hours 

PREPARATION TIME 4 Hours 

INGREDIENTS 

• 2 cup chopped onions 
• 1 cup chopped scallions 
• 2 tablespoon chopped fresh thyme leaves 
• 2 teaspoon salt 
• 2 tablespoon brown sugar 
• 1 teaspoon ground allspice 
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground or grated nutmeg 
• 1 teaspoon ground black pepper 
• 2 item Scotch bonnet peppers or habanero, finely chopped 
• 1/4 cup soy sauce 
• 2 tablespoon oil 
• 2 teaspoon vinegar 
• 1/2 cup barbecue sauce 

PREPARATION Stuffing: 1 whole apple (any kind)  1 whole orange (any kind)  1 large onion,  chopped coarse 3 celery ribs, chopped coarse 2 cups chicken broth or water 1 stick melted butter

Remove everything from turkey cavity; rinse with cold water and dry. Place turkey in large plastic bag. Combine all jerk seasoning ingredients in food processor and blend thoroughly. Pour marinade into bag with turkey. Seal bag and turn to completely coat turkey. Refrigerate 2 to 4 hours, frequently turning. 
Heat oven to 350°F. Place turkey, breast side down, on rack in roasting pan. Fill cavity with whole apple, whole orange, chopped onion and celery. Pour stock or water in bottom of pan. Loosely tent turkey with foil. 
Baste turkey every 30 minutes with melted butter and pan drippings. When bird has 1 hour roasting time remaining (see below), remove foil and flip to the breast side up. Baste every 15 minutes. Insert meat thermometer in mid-thigh, it should read 165? to 170°F when the turkey is done. Allow turkey to rest for 15 minutes before carving.

10 to 12 pounds: roast 3 hours   14 to 18 pounds: roast 4 hours