20 Nov 2016

Holiday Jamaican Rum Glazed Turkey

The last time we traveled to Jamaica, we needed a vacation after the vacation! Thanksgiving was coming around and although I was tired,  the foodie in me (also the fact that I come from a family that always celebrates holidays with a special meal) couldn’t let Thanksgiving go by without preparing something spectacular. 

So with Jamaica still fresh on my mind, I was left inspired by our trip. I decided to make a turkey using Jamaican rum and I must say it was delicious!

As we gear up for the holiday season, this juicy turkey with a twist is a great addition to your family’s holiday dinner table. It features a hit of dark Jamaican rum mixed with medley of sugar and spices that will have your family asking for more!


10lb turkey
1/4 cup chicken seasoning (Grill Mates Montreal Chicken Seasoning is a great option)
2 tablespoons ground thyme
2 tablespoons dried sage
1/2 teaspoon ground paprika
1/2 teaspoon ground turmeric
1/4 ground teaspoon allspice
1/4 teaspoon ground nutmeg
1 cup melted butter
1 (900ml) container chicken broth
1 onion, cut into chunks
4 cloves garlic, minced

For glaze:
8 tablespoons butter
1 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup dark rum (Jamaican rum is excellent)

1. In a small bowl mix 2 cloves garlic, chicken seasoning, thyme, sage, paprika, turmeric, allspice, and nutmeg together. Rinse chicken cavity, and pat dry with paper towel. Rub turkey inside and out with spice mixture. double wrap turkey with plastic wrap and Refrigerate overnight, or at least 4 to 6 hours.

2. Preheat oven to 450 degrees and take turkey out the fridge and brush melted butter all over the turkey.

3. Combine chicken broth, onion, and remaining 2 cloves garlic in a roasting pan. Put turkey in the roasting pan with the breast down.

4. Place turkey in preheated oven and roast at 450 degrees for 20 minutes, then lower temperature to 375 degrees.

5. While the turkey is cooking, combine the ingredients for your glaze in a small saucepan on medium heat. Bring the mixture to a boil then simmer on low heat for 10 minutes, stirring often. When the mixture resembles a slightly thickened syrup-like texture, turn off the heat and remove the saucepan from the stove.

6. Begin to baste the turkey with the glaze after the turkey has roasted for at least 1 hour and continue basting the turkey every 20 minutes. The turkey will need to cook for at least 3-3.5 hours or until an instant-read thermometer inserted into the thickest part of the turkey leg registers 155 degrees. Be sure to check your turkey frequently. If you fine the turkey wings start to get too dark, wrap them with foil while it roasts.

7. Once finished, turn off the oven and brush more glaze on it to get that "freshly glazed" look. Cover your roasting pan and allow the turkey to cool before carving.

Serve with your favorite holiday sides like macaroni and cheese or roasted winter vegetables.


Read 2062 times Last modified on Monday, 21 November 2016 03:26
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