Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------JERK SAUCE------------------------------
1/4 c Caribbean hot sauce 4 tb Chopped green onions
-(habanero or Scotch bonnet) 1 ts Salt
2 tb Dried rosemary 1 ts Black pepper
2 tb Chopped parsley Juice of 2 limes
2 tb Dried basil leaves 2 tb Orange juice
2 tb Dried thyme leaves Vinegar
2 tb Mustard seeds

---------------------------TURKEY--------------------------------
1 (10- to 12-pound) turkey 2 lg Onions
Salt, pepper Formatted by Manny Rothstein

JERK SAUCE

Combine hot sauce, rosemary, parsley, basil, thyme, mustard seeds,
green onions, salt, pepper, lime and orange juices and 2 tablespoons
vinegar in blender or food processor and blend to consistency of
thick tomato sauce. If too thick, thin with vinegar.
Cover sauce and refrigerate at least 2 hours, up to 2 weeks.

TURKEY

Remove neck and giblets from turkey. Wash turkey well, then pat dry
and season inside and out with salt and pepper. Chop onions into
large chunks and insert into cavity.
Pull skin over neck and secure with skewer. Fold wings behind back
and tie legs and tail together with kitchen twine. Rub turkey with
Jerk Sauce.
Insert meat thermometer into center of thickest part of thigh but not
touching bone. Roast at 325 degrees, basting often, until browned and
thermometer reads 175 degrees (155 degrees. Manny), about 15 minutes
per pound.
Makes 10 to 12 servings.

Each of 10 servings contains about: 529 calories 531 mg sodium 235 mg
cholesterol 25 grams fat 6 grams carbohydrates 68 grams protein 0.61
gram fiber.

From Kathleen Frankeny, Copyright Los Angeles Times, November 16, 1995
Submitted By MANNY ROTHSTEIN On 11-25-95

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