MARINADE
1/2 med white onion, finely chopped
20 scallions, finely chopped
5 scotch bonnet chilies
OR
5 jalapeno chilies
1/4 cup fine-chopped ginger root
2 tablespoon fine-chopped garlic
1 teaspoon ground nutmeg
2 teaspoon ground cinnamon
1 tablespoon fresh ground black pepper
2 tablespoon ground allspice
1 teaspoon ground coriander
1/4 cup fine-chopped fresh thyme
2 tablespoon sugar
1/4 cup soy sauce
1/4 cup olive oil
2 tablespoon cider vinegar
salt, to taste
ROAST TURKEY
1 12 lb. turkey
salt and fresh ground black pepper, to taste
4 carrots, chopped
2 Spanish onions, chopped
1 bunch celery, chopped
3 whole heads garlic, halved crosswise
6 bay leaves
2 tablespoon whole black peppercorns
2 to 3 cups chicken broth
Serving Size : 10
To make marinade:
Combine onions, scallions and chilies in a food processor. Add ginger root and garlic and process to thick paste. Transfer to large nonreactive bowl. Mix in remaining ingredients and set aside.
To make turkey:
Rinse the turkey under cold running water. Pat dry. Loosen turkey skin by gently easing finger under skin at the neck. Gradually work hand under skin to loosen without tearing it. Season turkey with salt and pepper. Place 1/3 marinade inside turkey. Gently place 1/3 marinade under skin, being very careful not to tear the skin. Brush remaining marinade all over bird. Transfer to nonreactive pan. Cover with aluminum foil and refrigerate overnight.
Place remaining ingredients including 2 cups stock in roasting pan. Unwrap turkey and place on rack in pan. Roast turkey at 325F degrees 3-1/2 to 4 hours, basting frequently with pan juices and adding additional broth if needed.
When turkey is done, let stand 20 minutes before carving. Strain pan juices and serve separately.