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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Papaya Ginger Glazed Whole Roast Turkey Recipe

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This recipe for Papaya Ginger Glazed Whole Roast Turkey is from Elizabeth and Collier's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 20lb whole dressed turkey
To taste: coarse sea salt and freshly ground black pepper
1 small bunch scallions
1 small bunch thyme
4 cloves garlic
1 medium size onion
1/4 cup olive oil
1 each ripe papaya - peeled and de-seeded
2 tsp ginger - grated
1/2 cup honey
3 tbsp brown rum
Directions:
Directions:
Rinse the outside and cavities of the turkey under cold, running water. Cut away and discard any fat remaining on the bird. Place the turkey on several layers of paper towels to drain. Using additional paper towels, pat the outside and cavities dry. Sprinkle cavity liberally with salt and pepper.

In a food processor, blend scallion with the thyme, peeled garlic and peeled onion as well as the olive oil. Rub this ‘seasoning mix’ on both the inside and outside of the turkey. Place in refrigerator to marinate for three hours.

In the meantime, blend the papaya, ginger, honey and rum in a food processor.

Pre-heat the oven to 300 degrees Fahrenheit. Place turkey breast side up, on a wire rack in a shallow roasting pan. Brush the turkey with the papaya glaze and place it in the oven. Continue brushing the turkey with the glaze every 30 minutes until it is all used up. Roast the turkey until an internal temperature of at least 180 degrees Fahrenheit (check regularly with a meat thermometer). If the turkey gets too brown before it reaches this temperature, cover it loosely with aluminum foil.

Remove the turkey and allow standing for at least 30 minutes prior to carving.

For the turkey sauce, prepare standard turkey gravy. After removing the turkey from the pan, remove excess oil. Put roasting pan on the fire or back in the oven and add a dash of brown rum. Deglaze pan and add turkey gravy. Strain and serve with turkey.
Number Of Servings:
Number Of Servings:
makes enough for two couples
Personal Notes:
Personal Notes:
This recipe is from one of the chefs at our favorite Caribbean Resort - Couples Swept Away in Jamaica.

Chef Stefan Spath recommends pairing this main course with a full bodied Zinfandel from California. This wine will balance very well with the strong flavors of the turkey.

 

 

 

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