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JERK ROASTED WHOLE TURKEY

150 min

Intermediate

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What is the energy content breakdown?

Fat 53 22.4g / 53%

Carbohydrates 36 33.7g / 36%

Protein 11 11.3g / 11%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

Nutritional Tips

Enjoy this balanced cuisine made with tasty, nutritious, and affordable local ingredients

Did you know that adding vegetables and herbs at the end of cooking helps to retain their vibrant colours, flavour, crunchiness, and important nutrients?

Enjoy your meal with orange, pineapple, pawpaw, or other fruits high in Vitamin C, to help your body use more iron from the meal. #livestrongwithiron

Great News! This dish has a sufficient amount of oil and salt for a balanced and delicious meal, you don’t need to add more!

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African - style Family Main course

JERK ROASTED WHOLE TURKEY

Name: JERK ROASTED WHOLE TURKEY
Prep time: 40 s
Cook time: 80 s
Total time: 150 s
Yield: 6
Cuisine: African - style
Ingredients: 12 pounds Turkey; 1 Onion (Chopped); 1 Lemon(quartered); 1 tablespoon Rosemary; 1 tablespoon Fresh thyme; 10 pieces Kpakposhito(blended); 16 tablespoons Unsalted butter (softened); 1 teaspoon Black pepper(freshly ground); 7 cloves Garlic (minced); 2 MAGGI Chicken Tablet; 1 Pineapple; Fresh chopped herbs

(1)

150 Min

Intermediate

Nutrition Value

Carbohydrates

33,79 g

Energy

353,96 kcal

Total fat

22,42 g

Fiber

4,73 g

Protein

11,35 g

Saturated Fats

4,52 g

Sodium

294,86 mg

Sugars

20,46 g

Information per serving

Ingredients

12 g

Turkey, dark meat, meat and skin, raw

onion (diced)

Lemon Grass

1 tbsp

Rosemary

1 tbsp

Fresh thyme

10 pieces

chilli powder

16 tbsp

cold unsalted butter (cut into pieces)

1 tsp

Black Pepper

7 Cloves

garlic paste

2 Tablets

MAGGI Chicken

Pineapple

2 tbsp

Fresh chopped herbs

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Step1
2 Min

Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature. Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 180 degrees
Step2
8 Min

Make a spicy herb butter by combining room temperature butter, blended kpakposhito, minced garlic, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, MAGGI chicken. (You’ll use the remaining fresh herbs for stuﬃng inside the cavity of the turkey).
Step3
30 Min

Season the cavity of the turkey with 1 MAGGI chicken and black pepper. Stuﬀ it with the quartered lemon, onion, pineapples and the rest of herbs. Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath. Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan.
Step4
20 Min

Microwave the remaining herb butter mixture for 30 seconds (Not completely melted--just softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings. Roast at 180 degrees for about 13-15 minutes per pound, or until internal temperature reaches about 165 degrees. Remove the turkey from the oven then tent it with foil, and let it rest on the counter. It will continue cooking under the foil.
Step5
60 Min

Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil oﬀ to let the turkey brown.
Step6
30 Min

Allow turkey to rest for 20-30 minutes before carving and adding more water, if necessary, until golden. Slice and serve with fried rice.

Step1 of 6

Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature. Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 180 degrees

Step2 of 6

Make a spicy herb butter by combining room temperature butter, blended kpakposhito, minced garlic, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, MAGGI chicken. (You’ll use the remaining fresh herbs for stuﬃng inside the cavity of the turkey).

Step3 of 6

Season the cavity of the turkey with 1 MAGGI chicken and black pepper. Stuﬀ it with the quartered lemon, onion, pineapples and the rest of herbs. Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath. Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan.

Step4 of 6

Microwave the remaining herb butter mixture for 30 seconds (Not completely melted--just softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings. Roast at 180 degrees for about 13-15 minutes per pound, or until internal temperature reaches about 165 degrees. Remove the turkey from the oven then tent it with foil, and let it rest on the counter. It will continue cooking under the foil.

Step5 of 6

Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil oﬀ to let the turkey brown.

Step6 of 6

Allow turkey to rest for 20-30 minutes before carving and adding more water, if necessary, until golden. Slice and serve with fried rice.

Recipe PDF

With pictures

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