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West Indies Spiced Roasted Turkey w/ Rum Mojo Glaze Print Email


12-15 lb turkey, fresh if possible
3 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1/4 ground teaspoon allspice
1/2 teaspoon ground nutmeg
1 teaspoon ground black pepper
3 tablespoons kosher salt
1 cup onion, chopped
3 garlic cloves, chopped
6 oz oil, canola or vegetable
1 cup dark rum
2 cups orange juice, fresh squeezed
1 cup dark brown sugar
3 oranges, sliced ¼ inch thick

Preheat oven to 450 degrees, rinse turkey under cold water and remove the gizzards, liver and neck from cavity (save or discard). Place the turkey in a roasting pan set with a rack.

Blend all of the spices, salt and pepper in a bowl. Set aside approximately 1/3 of the spice mix. Add 4 ounces of oil to the spice mix to make a paste. Rub evenly all over the turkey. Place turkey in preheated oven and roast at 450 for 20 minutes, then lower temperature to 375.

Place the remaining oil in a heavy bottomed sauce pan and place over high heat. Add the onion and garlic to the pan and stir frequently until they begin to brown. Add the reserved spices to the pan and stir frequently to keep spices from burning. After 3-4 minutes, add the rum, orange juice and brown sugar. Continue stirring until the ingredients are blended. Cook over medium heat until the Mojo is reduced by about 1/3 volume. Begin to baste the turkey with this after the turkey has roasted for at least 1 hour.

The turkey will need to cook for at least 2 ½-3 hours. At the second hour, place the oranges over the turkey and continue to baste.

The temperature of the thigh and thickest part of the breast should be at least 165 degrees before serving.
Allow the bird to rest for 15-20 minutes before carving.
serves 6-8 people.

Chez Henri
1 Shepard Street
Cambridge, MA
617 354 8980
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