Crescent Cornucopia

INGREDIENTS
1 18lb Turkey
1/4 Stick of Butter
5 oz. Jerk Seasoning
1 Small Onion
2 Stalks Celery
1/2 Carrot
5 Garlic Cloves
5 Springs Thyme
5 Springs Oregano
5 Springs Parsly
10 oz. Your Choice of Cranberry Sauce
3 oz. Mango Chutney
JAMAICAN JERK TURKEY WITH
MANGO CRANBERRY SAUCE
For the Turkey
• Preheat oven to 450 degrees. Leave butter out to soften. Once butter is
soften, mix with Jerk seasoning.
• Peel onion and carrot. Chop onion, carrot and celery into 1 inch pieces.
• Place the carrot, celery, onion, parsly, oregano, thyme and garlic into the
turkey cavity. Be sure to leave some room in the cavity for the turkey to
breath during cooking.
• Pat the turkey dry. Take soften butter and massage entire turkey. Place
turkey in roasting pan (preferably one with a V-shaped roasting rack).
• Place turkey in oven and roast until skin is brown. Approx 30 - 45 minutes.
• Once turkey is nice and brown, remove turkey from oven. Turn oven down
to 350 degrees and place tinfoil over the breast and continue cooking. Wait
until breast reaches an internal tempature of 161 degrees and the thigh
reaches 175-180 degrees. Approx 2.5 hours.
• Remove turkey and let rest for 20 minutes before serving.
For Mango Chutney
• Mix both ingredients together gently.
Recipe by: Executive Chef Julius Brown, Newport Beachside, FL