Created by Chef Tawfik Shehata

INGREDIENTS

• 30 green onions, finely chopped
• 5-inch piece ginger, peeled and minced
• ½ cup garlic cloves, minced
• 6 bay leaves
• 6 scotch bonnet peppers, seeded and finely chopped
• 2 tsps ground nutmeg
• 2 tsps ground cinnamon
• 3 tbsp ground allspice
• 2 tbsp ground black pepper
• 2 tbsp ground coriander
• 1 tbsp fine kosher salt
• 1 cup thyme leaves, finely chopped
• ¼ cup canola oil
• Soy sauce, to taste
• 1 Yorkshire Valley Farms Organic Turkey, thighs/legs removed but left intact

METHOD

1. Prepare the marinade by placing all ingredients in a food processor and puree until smooth. Mincing/chopping by hand first will ensure the mixture is smooth.
2. Generously rub the mixture over the turkey and marinate in the refrigerator overnight if possible.
3. Place bird on rack in roasting pan and transfer to 350°F (177°C) preheated oven. White and dark meat cooks at different rates so check for doneness with a meat thermometer inserting it into the thickest part and not touching the bone.
4. Determine doneness when internal temperature of 170°F (77°C) for the breasts and 180°F (82°C) for the thighs/legs is reached.
5. Allow to rest at least 20 minutes before carving.

TIP: The marinade will lose some of its heat when cooked.