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Ингредиенты
- 5 c. finely minced scallion
- 5 x scotch bonnet chili, seeded, chopped
- 1/2 c. soya sauce
- 1/4 c. fresh lime, juice
- 3 Tbsp. grnd allspice
- 2 Tbsp. English dry mustard
- 6 x Bay Leaf, centre ribs discarded, leaves, crumbled
- 6 x garlic, cloves, minced
- 1 Tbsp. salt
- 1 Tbsp. brown sugar
- 1 bn fresh thyme, leaves, only
- 2 tsp cinnamon
- 2 Tbsp. vegetable oil, plus more for brushing
- 1 x 12 pound turkey coarse salt, and freshly cracked black pepper additional scotch bonnet chili, for garnish
Инструкции
- Put the scallion, chiles, soy sauce, lime juice, allspice, mustard, bay leaves, garlic, salt, brown sugar, thyme, cinnamon, and 2 tbsp. vegetable oil (30 ml) in a food processor.
- Puree till smooth.
- Pour the marinade over the turkey and close the bag securely. Put the bag in a roasting pan (to catch any leaks).
- Chill overnight.
- Preheat oven to 350 degrees F.The next day, remove the turkey from the marinade and pat dry.
- Season with salt and pepper and brush with oil.
- Allow turkey to reach room temperature.
- Tie legs together with string.
- Turn oven down to 325 degrees F.Put turkey in a roasting pan and roast till a thermometer inserted in the thickest part registers 180 degrees F., about 2 1/2 to 2 3/4 hrs.
- Let turkey rest for at least 20 min before carving.
- I recommend wearing rubber gloves when handling Scotch bonnet peppers. The marinade recipe works well with chicken and Cornish hens too. Simply cut the recipe by two thirds for 1 large chicken or possibly 2 Cornish hens.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 560g | |
| Recipe makes 8 servings | |
| Calories 634 | |
| Calories from Fat 154 | 24% |
| Total Fat 17.24g | 22% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 0.09g | |
| Cholesterol 296mg | 99% |
| Sodium 2145mg | 89% |
| Potassium 1633mg | 47% |
| Total Carbs 14.0g | 4% |
| Dietary Fiber 4.1g | 14% |
| Sugars 3.51g | 2% |
| Protein 102.25g | 164% |
