Recipe - Jerk-Spiced Roastsmoked Turkey

MARINADE
1 White onion; finely chopped
3 Leeks cut or sliced up thinly;
(thoroughly wash first)
6 Scotch bonnet chilies; OR,
(up to 10)
8 Jalapeno chilies; Actually
your favorite Chiles will
work as long as they're
HOT, (up to 14)
One fourth cup Finechopped gingerroot
2 tablespoon Finechopped garlic
1 teaspoon Ground nutmeg
2 teaspoon Ground cinnamon
1 tablespoon Fresh ground black pepper
2 tablespoon Ground allspice
1 teaspoon Ground coriander
One fourth cup Finechopped fresh thyme
2 tablespoon Sugar
One fourth cup Soy sauce
One fourth cup Olive oil
2 tablespoon Cider vinegar or One half cup
white wine
Salt; to taste

ROAST TURKEY
1 Turkey; 12 lb.
Salt and fresh ground black
pepper; to taste
4 Carrots; chopped
2 Spanish onions; chopped
1 bn Celery; chopped
8 Whole heads garlic; halved
crosswise
6 Bay leaves
2 tablespoon Whole black peppercorns
2 cup Chicken broth; (up to 3)

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 One half 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.

Posted to CHILEHEADS DIGEST by Shantihhh@aol.com on Dec 10, 1998,
converted by MM_Buster v2.0l.