I recommend wearing rubber gloves when handling Scotch bonnet peppers. The marinade recipe works well with chicken and Cornish hens too. Simply cut the recipe by two thirds for 1 large chicken or 2 Cornish hens.
Directions for: Jerk Turkey
Ingredients
5 cup finely chopped scallion
5 scotch bonnet chili, seeded, minced
cup soya sauce
cup fresh lime, juice
3 Tbsp ground allspice
2 Tbsp English dry mustard
6 Bay Leaf, centre ribs discarded, leaves, crumbled
6 garlic, cloves, chopped
1 Tbsp salt
1 Tbsp brown sugar
1 bunch fresh thyme, leaves, only
tsp cinnamon
2 Tbsp vegetable oil, plus more for brushing
1 12 lb(s) turkey
coarse salt, and freshly cracked black pepper
additional scotch bonnet chili, for garnish
Directions
1. Put the scallion, chiles, soy sauce, lime juice, allspice, mustard, bay leaves, garlic, salt, brown sugar, thyme, cinnamon, and 2 tbsp. vegetable oil (30 ml) in a food processor.
2. Puree until smooth.
3. Pour the marinade over the turkey and close the bag securely. Put the bag in a roasting pan (to catch any leaks).
4. Refrigerate overnight.
5. Preheat oven to 350 degrees F.
6. The next day, remove the turkey from the marinade and pat dry.
7. Season with salt and pepper and brush with oil.
8. Allow turkey to reach room temperature.
9. Tie legs together with string.
10. Turn oven down to 325 degrees F.
11. Put turkey in a roasting pan and roast until a thermometer inserted in the thickest part registers 180 degrees F., about 2 1/2 to 2 3/4 hours.
12. Let turkey rest for at least 20 minutes before carving.
See more: Poultry, Caribbean, Turkey, Hot and Spicy, Roast