Here’s a story about how I developed the perfect Caribbean Roast Turkey recipe.
I don’t remember ever eating turkey while growing up…and probably because of this, I have encountered many challenges. Over the past 25 years, I have tried numerous recipes, from brining my turkey in salt, sugar, oranges, peppercorns, and anise, to maple-sage roasted turkey, and once I even bought sour orange in a bottle to marinate the turkey in at the recommendation of a Colombian co-worker. One year I was tempted to do a spiced turkey with a host of spices ranging from garam masala to cinnamon. I have also deep-fried my turkey, amazingly delicious but rather dangerous.
Once, very early in my turkey adventures, I found the giblets still in the bag tucked way inside the turkey after I roasted it….another time, the bag I baked it in burst and the turkey skated across the kitchen floor. Thankfully, I have come a long way since then.
I have found the best way to roast a turkey is to use my mom’s recipe. if only I had listened to her all these years….if only I had listened to her on a lot of different matters over the years..if only I listened….different post altogether.
Many Thanksgivings ago, my mom came over to my house, raided my refrigerator, and made a seasoning blend. Herbs and some vegetables found their way in there. I marinated the bird overnight in the deliciousness and baked it in a bag the bag the next day and what ensued was the most scrumptious, flavorful, moist turkey I had ever eaten. Even my husband claimed it was the best turkey I ever made. The search was over. This recipe and I have tied the knot. It’s till death do us part now. I will never try another “network” or “curious” turkey recipe again!
There is a lesson to be learned from my turkey experiences….….we roam the world for many years in search of something better but in the end, sometimes the best is always right there, right at the place we started… …and also sometimes we have to make many mistakes to learn many very valuable lessons.
It only took me many years to realize that our regular “green seasoning” with a few additions is indeed my favorite seasoning for turkey! How I love my country of birth….
Other Recipes You will Love:
Perfect Caribbean Roasted Chicken Recipe
Caribbean Inspired Cranberry Chutney
Equipment
- Oven Baking Bag
- Turkey Roaster or Large Aluminum Pan
- Baster
Ingredients
Wash Turkey
- 15 pound turkey
- ½ cup white vinegar
- 1 Lemon
Turkey Seasoning
- 4 scallions chopped
- 1 small bunch parsley 6 sprigs, chopped
- 4 celery stalks chopped
- 1 head garlic peeled
- 1 large onion roughly chopped
- 1 small carrot roughly sliced
- 2 hot peppers
- 5 Caribbean pimento peppers optional (substitute with ½ red bell pepper if not available)
- 2-3 inches ginger peeled
- ¾ cup soy sauce not dark
- ¾ cup maple syrup
- 6 tbs vegetable oil
- 1 tbs browning optional
- 3 tbs Himalayan Salt or to taste
- 6 tsp freshly ground black pepper or to taste
- 1/2 stick butter melted (not hot)
More flavorful Stock --Optional
- 4 carrots
- 2 onions
- 4 celery stalks
- 2 sprigs parsley
- Bunch Thyme
- 6 cloves garlic
- Hot pepper
- 4 cups chicken stock
- 1 cup reserved seasoning
Instructions
- Soak turkey for 15 mins in large container of water along with ½ cup vinegar and juice of 1 lemon. Wash turkey inside out with lemon, removing any slime, excess fat, feathers or other undesirables. Rinse and drain.
- In a blender or food processor, puree all ingredients for the turkey seasoning (except butter).
- Place turkey in a baking bag and pour marinade over turkey. Close bag and move around to completely cover with the seasoning. Marinate in the bag overnight or up to week in the refrigerator, turning once or twice.
- When ready to cook, remove the turkey from fridge and bring to room temperature. Pre-heat oven to 350 degrees, min 30 minutes.
- Now you have several options 1. Bake in the bag –seal tightly and bake for the required time according to instructions from manufacturer. 2. Remove from the baking bag and place on a roasting rack or baking pan. Remove the excess seasoning from the skin and brush with oil. Alternatively, you can layer the bottom of the roasting pan with 4 carrots, 2 onions, 4 celery, 2 sprigs parsley, bunch thyme, 6 cloves garlic and a hot pepper. Mix 4 cups chicken stock with 1 cup of the seasoning from the marinating bag and pour over the veggies. Then place the baking rack on top of the veggies and move the turkey from the bag onto the rack on the roasting pan.
- Place turkey in the oven and cook for the required time based on weight and desired doneness level.
- Once the turkey is done cooking, remove from the oven and tent with foil or parchment paper 15-20 mins to allow the juices to redistribute.
- To make the stock, in a saucepan, add 4 cups of strained gravy and 2-3 tbs of flour and cook, whisking until sauce thickens slightly. Add salt, pepper and butter as required.
