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Ингредиенты
- 1 x White onion, finely minced
- 3 x Leeks sliced thinly, (thoroughly wash first)
- 6 x Scotch bonnet chilies, Or possibly, (up to 10)
- 8 x Jalapeno chilies, Actually your favorite Chiles will work as long as they're Warm, (up to 14)
- 1/4 c. Fine-minced gingerroot
- 2 Tbsp. Fine-minced garlic
- 1 tsp Grnd nutmeg
- 2 tsp Grnd cinnamon
- 1 Tbsp. Fresh grnd black pepper
- 2 Tbsp. Grnd allspice
- 1 tsp Grnd coriander
- 1/4 c. Fine-minced fresh thyme
- 2 Tbsp. Sugar
- 1/4 c. Soy sauce
- 1/4 c. Extra virgin olive oil
- 2 Tbsp. Cider vinegar or possibly 1/2 c. white wine Salt, to taste
- 1 x Turkey, 12 pound Salt and fresh grnd black pepper, to taste
- 4 x Carrots, minced
- 2 x Spanish onions, minced
- 1 bn Celery, minced
- 8 whl heads garlic, halved crosswise
- 6 x Bay leaves
- 2 Tbsp. Whole black peppercorns
- 2 c. Chicken broth, (up to 3)
Инструкции
- To make marinade:Combine onions, leeks and chilies in a food processor. Add in gingerroot and garlic and process to thick paste. Transfer to large nonreactive bowl - glass or possibly stainless will work or possibly I marinade in a large thick zip lock or possibly plastic bag.
- Fold in remaining ingredients and set aside.
- To make turkey:Rinse the turkey under cool 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 possibly put em in which plastic bag and chill overnight.
- Place remaining ingredients including 2 c. stock in roasting pan. Unwrap turkey and place on rack in pan. Roast turkey at 325F degrees 3 1/2 to 4 hrs, basting frequently with pan juices and adding additional broth if needed.
- *** Or possibly 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 min.
- When turkey is done, let stand 20 min 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 possibly tamales ever.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1617g | |
| Calories 1307 | |
| Calories from Fat 566 | 43% |
| Total Fat 64.16g | 80% |
| Saturated Fat 10.8g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 4755mg | 198% |
| Potassium 3174mg | 91% |
| Total Carbs 134.32g | 36% |
| Dietary Fiber 29.2g | 97% |
| Sugars 56.56g | 38% |
| Protein 62.11g | 99% |
