Caribbean Recipe Of The Week – Thanksgiving Turkey Caribbean Style

By Minna LaFortune

News Americas, NEW YORK, NY, Weds. Nov. 23, 2016: So what’s on your menu for Thanksgiving dinner? Are you roasting your turkey, frying it,
jerking it or stewing it?

No matter what you are doing, make sure your turkey is cooked through thoroughly. Read the cooking instructions that come with the bird and follow it closely.

There are also many people who do not eat turkey, because they do not like it. Not to worry – you can also give thanks with any meat you like or with any vegetarian dish you like if you are not a meat eater.

I will be giving thanks with a roasted turkey with a Caribbean twist. My Thanksgiving Dinner menu is as follows:

Appetizers
Escoveitched King Fish cubes
Steamed Calaloo
Mofongo-mini balls

Salad
Tropical Fresh Salad

Main Course
Rice and peas
Roasted Turkey With A Caribbean Twist
Jamaican hard-dough Italian sausage stuffing
Honey Glazed Ham
Corn casserole
Creamy Rum and Raisin sweet potatoes
Buttered string beans

Dessert
Pumpkin Pie
No-churn guava ice cream

Cocktail
Homemade Coconut  Rum Cocktail

Today I will share with you my recipe for my Thanksgiving Turkey with a Caribbean twist.

Ingredients

12lbs -14lbs  Turkey
3 only sour oranges
4 lemons
2 cups cider vinegar
2 cups brown sugar
I tbs Salt
I/2 cup molasses
1/2 cup soya sauce
Water – room temperature

Seasonings
3 large onions
2 stalks leeks
I bunch Scallion
1/2 tsp Anise
1 head garlic  (minced)
6 sprigs thyme
8 pimento seeds
1 tbs black pepper
I tbs dry Jamaican jerk seasoning
1/2 tsp scotch bonnet pepper (minced)

Method
On  the morning of Thanksgiving Eve, defrost and wash the turkey thoroughly.

Mix all ingredients (except turkey) in a very large pot.

Add water to 3/4 way up, mix well. Taste for salt.

Put turkey in the mixture head first.

Keep turkey in brine for 4 to 6 hours. Throw away the brine.

Take turkey out of brine and pat dry with thick paper towels.

Season with freshly cut onions, Scallion, pimento, garlic, thyme, anise, black pepper, scotch bonnet pepper and leeks.

Put seasoned turkey with all the seasoning in roasting pan. Cover with foil and put in refrigerator.

On Thanksgiving Day by 8 AM, turn on the oven to 350 degrees.

When the oven reaches the required temperature, put the covered seasoned turkey in and roast according to instructions given or until the turkey is well done.

Allow the turkey to rest before carving.

Use the drippings from the turkey to make a rich gravy.

Happy Thanks Giving and Bon Appetite!

EDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president, Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at www.facebook.com/groups/bestfoodscaribbean/