AuthorMonique Taylor Yee ShuiYields1 ServingCategoryCaribbean, North AmericanWhile thinking of the menu for this year’s family Thanksgiving dinner, I wanted to switch things up a bit. Although I love turkey and no one makes one quite like my mom, I wanted to add my own twist to our thanksgiving staples and this year.
Having been raised in a West Indian home, rum was incorporated in holiday drinks and desserts such as black cake, rum cake, ponche de crème, and sorrel. Feeling inspired by our recent trip to Jamaica, I decided to make our turkey using Jamaican rum and I must say it was delicious!
So as you gear up for the holiday season, this juicy turkey with a twist is a great addition to your family’s holiday dinner table. It features a hit of dark Jamaican rum mixed with a medley of sugar and spices that will have your family asking for more!
I also have a perfect Caribbean Cornbread recipe that goes perfectly with this turkey. Enjoy both at your next holiday feast!
Ingredients
Directions
In a small bowl mix 2 cloves garlic, chicken seasoning, thyme, sage, paprika, turmeric, allspice, and nutmeg together. Rinse chicken cavity, and pat dry with a paper towel. Rub the turkey inside and out with the spice mixture. Double wrap turkey with plastic wrap and refrigerate overnight, or at least 4 to 6 hours.
Preheat the oven to 450 degrees and take the turkey out of the fridge and brush melted butter all over the turkey.
Combine chicken broth, onion, and remaining 2 cloves garlic in a roasting pan. Put the turkey in the roasting pan with the breast down.
Place turkey in preheated oven and roast at 450 degrees for 20 minutes, then lower temperature to 375 degrees.
While the turkey is cooking, combine the ingredients for your glaze in a small saucepan on medium heat. Bring the mixture to a boil then simmer on low heat for 10 minutes, stirring often. When the mixture resembles a slightly thickened syrup-like texture, turn off the heat and remove the saucepan from the stove.
Begin to baste the turkey with the glaze after the turkey has roasted for at least 1 hour and continue basting the turkey every 20 minutes. The turkey will need to cook for at least 3-3.5 hours or until an instant-read thermometer inserted into the thickest part of the turkey leg registers 155 degrees. Be sure to check your turkey frequently. If you find the turkey wings start to get too dark, wrap them with foil while it roasts.
Once finished, turn off the oven and brush more glaze on it to get that “freshly glazed” look. Cover your roasting pan and allow the turkey to cool before carving.
Ingredients
Directions
In a small bowl mix 2 cloves garlic, chicken seasoning, thyme, sage, paprika, turmeric, allspice, and nutmeg together. Rinse chicken cavity, and pat dry with a paper towel. Rub the turkey inside and out with the spice mixture. Double wrap turkey with plastic wrap and refrigerate overnight, or at least 4 to 6 hours.
Preheat the oven to 450 degrees and take the turkey out of the fridge and brush melted butter all over the turkey.
Combine chicken broth, onion, and remaining 2 cloves garlic in a roasting pan. Put the turkey in the roasting pan with the breast down.
Place turkey in preheated oven and roast at 450 degrees for 20 minutes, then lower temperature to 375 degrees.
While the turkey is cooking, combine the ingredients for your glaze in a small saucepan on medium heat. Bring the mixture to a boil then simmer on low heat for 10 minutes, stirring often. When the mixture resembles a slightly thickened syrup-like texture, turn off the heat and remove the saucepan from the stove.
Begin to baste the turkey with the glaze after the turkey has roasted for at least 1 hour and continue basting the turkey every 20 minutes. The turkey will need to cook for at least 3-3.5 hours or until an instant-read thermometer inserted into the thickest part of the turkey leg registers 155 degrees. Be sure to check your turkey frequently. If you find the turkey wings start to get too dark, wrap them with foil while it roasts.
Once finished, turn off the oven and brush more glaze on it to get that “freshly glazed” look. Cover your roasting pan and allow the turkey to cool before carving.
