How to make
Ingredients
- 2cloves garlic, roughly chopped
- 2fresh bay leaves
- 1bunch green onions, roughly chopped
- 1habanero or Scotch bonnet chili pepper, cut in half
- Tip: Wear gloves when working with chili peppers. Remove the seeds for a slightly milder version of this paste.
- 1piece (1 1/2 inches/4 cm) fresh ginger, peeled and roughly chopped (about 2 tbsp/30 mL)
- 1/2 cup (125 mL)sodium-reduced soy sauce
- 1/4 cup (60 mL)fresh thyme leaves
- 1/4 cup (60 mL)Worcestershire sauce
- 2 tbsp (30 mL)tamarind paste or pulp
- Tip: This product is sometimes labelled as soft tamarind.
- 1 1/2 tsp (7 mL)each packed light brown sugar and ground allspice
- 1/2 tsp (2 mL)cinnamon
- 1/4 tsp (1 mL)each salt and ground cloves
- 1frozen PC® Butter-Infused Stuffed Turkey Crown, fully thawed in refrigerator (Thawing may take 24 to 48 hours.)
- 1 1/2 tsp (7 mL)vegetable oil
- 2large cloves garlic, minced
- 1small onion, roughly chopped
- 1piece (1/2 inch/1 cm) fresh ginger, peeled and minced (about 1 tbsp/15 mL)
- 3/4 cup (188 mL) ketchup
- 1/3 cup (83 mL)dark brown sugar
How to make
- Step 1Jerk paste: Blend together roughly chopped garlic, the bay leaves, green onions, chili pepper, roughly chopped ginger, soy sauce, thyme, Worcestershire sauce, tamarind paste, light brown sugar, allspice, cinnamon, salt and cloves in food processor or blender until smooth, stopping to scrape down bowl as needed. Transfer 1/3 cup (83 mL) of the paste to small bowl; cover and refrigerate until needed to make barbecue sauce.
- Step 2Turkey: Preheat oven to 325°F (160°C). Remove netting from thawed turkey crown; rub turkey all over with the remaining jerk paste (about 1 cup/250 mL paste). Place turkey, breast-side up, on rack in roasting pan. Bake uncovered, covering loosely with foil in last 30 minutes, until thickest part of turkey reads 180°F (82°C), centre of stuffing reads 165°F (74°C) and juices run clear, 2-1/2 to 3 hours.
- Step 3Meanwhile, prepare Barbecue sauce: Heat oil in small saucepan over medium heat. Add minced garlic, the onion and minced ginger; cook, stirring occasionally, until softened, about 8 minutes. Add ketchup, dark brown sugar and the reserved 1/3 cup (83 mL) jerk paste; reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes. Let cool completely. Transfer to food processor or blender; blend until smooth, stopping to scrape down side of bowl as needed.
- Step 4Remove turkey from oven; let rest, covered loosely with foil, 10 – 15 minutes before slicing. Serve with barbecue sauce.
- Try this: Serve with a loaf of crusty white bread.
