Jerk Thanksgiving Turkey

     2 1/2 teaspoon Ground Allspice
    3 teaspoons Grace Dried Thyme
    2 teaspoons Grace Hot Pepper Sauce
    2 1/2 teaspoons Fresh ground black pepper
    2 1/2 teaspoons Ground Sage
    1 1/2 teaspoon Nutmeg
    1 1/2 teaspoon Cinnamon
    3 tablespoons of sugar
    1 heaped tablespoon Garlic
    1/4 cup Grace Soy Sauce
    1 cup Red wine vinegar
    1/2 cup Pure orange juice
    2 limes, Juiced
    4 tablespoons Grace Jerk Sauce (mild or spicy)
    2 Chopped onions
    1 Whole Turkey (14 pounds)


In a large bowl, combine the allspice, thyme, Grace hot pepper, black pepper, sage, nutmeg, cinnamon, salt, and garlic. With a whisk, slowly add the Grace soy sauce, Grace jerk sauce, vinegar, sugar, orange juice, and lime juice. Add hot pepper sauce to taste. Add the onion and mix well. At this stage you may wish to reserve a small amount of this sauce for dipping.

Marinade the turkey overnight, or for at least a couple of hours. Place turkey breast side up on a flat roasting rack in a shallow pan. Brush turkey lightly with olive oil or cooking spray, Roast turkey for 2 hours & then cover breast & top drumsticks loosely with foil to prevent overcooking of breast, continue roasting turkey for another 45 minutes. Remove foil & brush generously with marinade. Return foil loosely to top of turkey & cook for another 45 minutes or until thermometer reaches 180 F when inserted into the deepest part of the thigh. Brush the remaining marinade, let turkey stand for 15 minutes before carving.