Jerk turkey (l a times)

Yield: 10 servings

Measure Ingredient
¼ cup Caribbean hot sauce (habanero or Scotch bonnet)
2 tablespoons Dried rosemary
2 tablespoons Chopped parsley
2 tablespoons Dried basil leaves
2 tablespoons Dried thyme leaves
2 tablespoons Mustard seeds
1 \N (10- to 12-pound) turkey
\N \N Salt, pepper
4 tablespoons Chopped green onions
1 teaspoon Salt
1 teaspoon Black pepper
\N \N Juice of 2 limes
2 tablespoons Orange juice
\N \N Vinegar
2 larges Onions
\N \N Formatted by Manny Rothstein

JERK SAUCE

TURKEY

JERK SAUCE

Combine hot sauce, rosemary, parsley, basil, thyme, mustard seeds, green onions, salt, pepper, lime and orange juices and 2 tablespoons vinegar in blender or food processor and blend to consistency of thick tomato sauce. If too thick, thin with vinegar.

Cover sauce and refrigerate at least 2 hours, up to 2 weeks.

TURKEY

Remove neck and giblets from turkey. Wash turkey well, then pat dry and season inside and out with salt and pepper. Chop onions into large chunks and insert into cavity.

Pull skin over neck and secure with skewer. Fold wings behind back and tie legs and tail together with kitchen twine. Rub turkey with Jerk Sauce.

Insert meat thermometer into center of thickest part of thigh but not touching bone. Roast at 325 degrees, basting often, until browned and thermometer reads 175 degrees (155 degrees. Manny), about 15 minutes per pound.

Makes 10 to 12 servings.

Each of 10 servings contains about: 529 calories 531 mg sodium 235 mg cholesterol 25 grams fat 6 grams carbohydrates 68 grams protein 0.61 gram fiber.

From Kathleen Frankeny, Copyright Los Angeles Times, November 16, 1995 Submitted By MANNY ROTHSTEIN On 11-25-95

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