'Yaad' Style Thanksgiving dinner curated by Chef Alex D'Great and Anushca-Mai Bunting


'Yaad' Style Thanksgiving dinner curated by Chef Alex D'Great and Anushca-Mai Bunting

Thursday Food Christmas Countdown

Thursday, December 03, 2020

Print this page Email A Friend!

Rosemary Scotch Bonnet Deep Fried Turkey with Citrus Rosemary Sauce
Apple Pecan Stuffing

Twice-Pressed Potatoes with Cranberry and Chive Cream Cheese
Honey Garlic Carmelised Carrots
Yard-Style Cornbread Casserole

El Dorado Rum Cream Pumpkin Pie

Rosemary Scotch Bonnet Deep Fried Turkey

Serves: 6-8 persons

Brine time: 24-36 hours

Dry time: 2 hours

Fry time: 35-40 minutes (3 mins per lb)

Total time: 3 days, 3 hours



1.5 lb salt

1 lb granulated sugar

1/4 lb pimento

1/4 lb cloves

3 gal water

5 heads garlic

2 ea whole orange


12 lb whole turkey

4 oz cranberries

3 oz Scotch bonnet

1/2 lb melted butter

2 oz rosemary

2 g parsley

4 gal vegetable oil


Remove excess fat. Wash turkey in a large bowl or pot large enough for it to be submerged.

Combine all the ingredients for the brine. Mix well, until all the salt and sugar grains dissolve.

Submerge the turkey in the brine and let it sit for two hours then refrigerate for 24 to 36 hours.

Remove turkey from the brine and lightly rinse under running water, then pat dry with paper towel. Let it air dry for 2 hours. (It's very important to eliminate as much liquid as possible)... fan dry if necessary.

Heat oil to 320F.

Very slowly submerge the turkey in the hot oil, allowing the temperature of the turkey to align with the temperature of the oil. This is critical as if this is it done slowly the turkey may explode.

Once the turkey is fully submerged, allow it to fry for 34 minutes at a maintained temperature.

Once the turkey is fully cooked, remove and let it rest for 10 minutes.

Brush with rosemary, Scotch bonnet and melted butter, then serve.

Garnish with parsley, rosemary and cranberries.

Now you can read the Jamaica Observer ePaper anytime, anywhere. The Jamaica Observer ePaper is available to you at home or at work, and is the same edition as the printed copy available at http://bit.ly/epaper-login




1. We welcome reader comments on the top stories of the day. Some comments may be republished on the website or in the newspaper � email addresses will not be published.

2. Please understand that comments are moderated and it is not always possible to publish all that have been submitted. We will, however, try to publish comments that are representative of all received.

3. We ask that comments are civil and free of libellous or hateful material. Also please stick to the topic under discussion.

4. Please do not write in block capitals since this makes your comment hard to read.

5. Please don't use the comments to advertise. However, our advertising department can be more than accommodating if emailed: advertising@jamaicaobserver.com.

6. If readers wish to report offensive comments, suggest a correction or share a story then please email: community@jamaicaobserver.com.

7. Lastly, read our Terms and Conditions and Privacy Policy

comments powered by Disqus



Today's Cartoon

Click image to view full size editorial cartoon