Ingredients
- ½ cup extra virgin olive oil
- Juice of 2 lemons
- ½ cup soy sauce
- 2 cups flat leaf parsley leaves
- 4 tbsp fresh thyme leaves
- 3 scotch bonnet peppers
- 4 cloves garlic, crushed
- 3 inches of ginger, thinly sliced
- Kosher salt to taste
- Black pepper to taste
- 1 whole turkey
For the Scotch Bonnet Herb Gravy
- 1 litre chicken broth
- Drippings from Scotch Bonnet Roast Turkey
- ⅓ cup all purpose flour
- 2 tbsp soy sauce
- Juice of 1 lemon
- Kosher salt to taste
Directions
- To a blender, add the olive oil, lemon juice, soy sauce, parsley, thyme, scotch bonnet peppers, garlic, ginger, and salt and pepper to taste. Pulse several times until coarsely ground.
- Using a spoon, create a space under the skin of the breasts and legs. Wearing gloves (to protect your fingers from the scotch bonnets), stuff the marinade under the skin, and rub all over. Then place in the fridge overnight to marinate.
- Preheat the oven to 325 degrees fahrenheit.
- Place the turkey, breast side up in a large roasting pan outfitted with a rack. Bake for 20 minutes for every pound of turkey or until the internal temperature of the turkey at its thickest point is 165 degrees Fahrenheit.
- Remove from the oven and rest for 15-20 minutes before carving.
For the Scotch Bonnet Herb Gravy
- To the turkey roasting tray, add the chicken broth. Scrape using a spoon to pick up all the browned bits at the bottom of the pan.
- Pour the turkey drippings into a clear measuring cup, and let sit for 1 minute. Once the fat has separated at the top, use a small ladle to skim ⅓ cup of the fat and transfer to a medium saucepan. Remove the remaining fat and discard.
- Place the saucepan on medium heat. Once hot, add the flour, and stir for 30 seconds to toast. Then reduce the heat to low, and slowly whisk in the separated turkey drippings, followed by the broth. Increase the heat to medium-high, and bring to a simmer to thicken the gravy.
- Add the soy sauce and lemon juice, and season with salt to taste.
- Transfer to a gravy boat before serving.