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Jerk-Spiced Roast Turkey

1/2 white onion, finely chopped
20 scallions, finely chopped
5 scotch bonnet or jalapeno chilies
1/4 cup fine-chopped ginger root
2 Tbsp fine-chopped garlic
1 tsp ground nutmeg
2 tsp ground cinnamon
1 Tbsp fresh ground black pepper
2 Tbsp ground allspice
1 tsp ground coriander
1/4 cup fine-chopped fresh thyme
2 Tbsp sugar
1/4 cup soy sauce
1/4 cup olive oil
2 Tbsp cider vinegar
salt, to taste

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 Tbsp whole black peppercorns
2 to 3 cups chicken broth

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.

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.

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