Tender, Flavorful, and Full of Island Warmth
Servings: 10–12
Prep Time: 30 min (+ 12 hrs marinating)
Cook Time: 3–3½ hrs
Total Time: About 14 hrs including marination
Ingredients
For the Marinade
- 1 whole turkey (10–12 lb), cleaned and patted dry
- 6 stalks scallion, chopped
- 1 large onion, quartered
- 6 cloves garlic
- 3 Scotch bonnets (remove seeds for mild heat)
- 2 Tbsp fresh thyme leaves
- 2 Tbsp brown sugar
- ¼ cup soy sauce
- ¼ cup lime juice
- 2 Tbsp vinegar
- 3 Tbsp vegetable oil
- 2 Tbsp browning sauce
- 2 Tbsp Jamaican curry powder
- 2 tsp allspice (pimento)
- 2 tsp black pepper
- 1½ tsp salt
For Basting
- ½ cup melted butter
- 2 Tbsp honey
- 1 Tbsp browning sauce
Equipment
Roasting pan with rack, blender, basting brush, foil
Step-by-Step
1️⃣ Blend Marinade: Blend all marinade ingredients until smooth.
2️⃣ Marinate: Rub turkey inside and out with marinade; cover and refrigerate overnight.
3️⃣ Roast: Preheat oven to 375 °F (190 °C). Place on rack, breast side up; cover with foil. Roast for 2 hours.
4️⃣ Baste & Finish: Mix butter, honey, browning; baste and roast uncovered another 1–1½ hrs until golden and 165 °F inside.
5️⃣ Rest & Serve: Tent with foil 10 min before carving.
Tips & Swaps
- Use half the Scotch bonnets for milder heat.
- Brush extra jerk glaze before serving for shine.
- Refrigerates 3 days; freezes well for 1 month.
Serving Suggestions
Serve with caribbean mac & cheese and sorrel-glazed ham.
Optional Presentation: Whole bird on platter with pineapple rings and thyme sprigs — a true WAM Flavors holiday centerpiece. 🦃🌿
