Jerked Turkey!

Happy belated Thanksgiving! I hope it was a good one. 

I know this one is late, but save it to your scrap books for next year. This is an amazing way to prepare a non-traditional Thanksgiving turkey. It's definitely a lot tastier! Thanks to Ms. Eartha Brown for this finger-licking recipe.

Jerked Turkey Recipe

• 1/2 liter (2 cups) of Soy sauce
•  1 hand full of allspice grains or  4 tablespoons of freshly ground allspice
• 1 bunch of scallions or green onions
• 1 head of garlic
• 12 Scotch Bonnet or Habanero peppers. De-seed them, preferably using gloves.
• 2 oz of vinegar - cane or white vinegar
• 1 bunch of fresh thyme
• 4 tablespoons each: Easy Spice Meat Seasoning and Easy Spice Chicken Seasoning, OR:
• 1 tablespoon of paprika
• 1 tablespoon freshly ground nutmeg
• 1 tablespoon freshly ground cinnamon
• 1 tablespoon freshly ground black pepper
• 1 tablespoon white pepper
• 2 tablespoons of brown sugar
• 2 oz dark rum (optional) 
• One stick of butter
• One 12lb turkey

Combine all ingredients in a blender or food processor and blend until smooth. Wash the turkey and rub it with lime halves. Reserve some sauce for basting and dipping. Marinate for as little as 20 minutes or as much as 24 hours.

Heat the oven to 475 degrees. Transfer turkey to a roasting pan. Brush turkey all over with butter, reserving some for basting. Pour 2 cups water into roasting pan and roast turkey, brushing once with more with the butter, for 30 minutes. Reduce heat to 350˚ and continue roasting, brushing occasionally with butter. Do this until the meat thermometer reads 150˚ - approximately after 2 hours of baking. Remove turkey from oven and baste completely with reserved sauce. Return the turkey to the oven and continue to cook until internal temperature reaches 165° - approximately 25 minutes more.