One 10-12 pound turkey
2 cups jerk sauce
1 cup margarine spread
Salt and freshly ground black pepper to taste
Stuffing of your choice to stuff turkey with
Remove giblets from the turkey. Rinse the turkey inside and out with cold water and blot dry with paper towels. Rub the jerk sauce evenly over and inside of the turkey. (See note.) Place the turkey breast side down inside a 2-gallon, heavy-duty seal-able plastic bag. Squeeze out as much air as possible and seal the bag. Refrigerate and marinate for 24 to 48 hours, turning occasionally.
Position the oven rack near the bottom of the oven. Preheat the oven to 350 degrees. Remove the turkey from the plastic bag. Wipe off the jerk sauce inside and out, pat the turkey dry. Season the turkey generously inside and out with salt and pepper. Loosely pack the stuffing into the neck and body cavity. Pull back the skin over the breast and rub some margarine under the skin.
Rub the turkey some margarine, and sprinkle with low sodium salt and pepper. Truss the turkey if desired, and put it breast side up in a large roasting pan at least 2 inches deep. Lower the oven temperature to 325 degrees.
As turkey cooks, baste frequently, using the remaining margarine and the pan juices. When the skin is a golden brown, cover with foil to prevent over-browning. Roast the turkey until a meat thermometer registers 180ºF in breast meat or 185ºF in thigh meat—approximately 3½ to 4 hours. Remove turkey from the oven and put it on a warmed platter. Cover loosely and let rest for 30 minutes before carving.
- Saturated Fat
- 166 mg
- 667 mg