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Sweet-and-spicy Turkey

Published:Thursday | November 17, 2011 | 12:00 AM
A sweet-and-spicy turkey surrounded by, clockwise from top, smashed harvest vegetables, oven-candied green beans amandine, gravy, brown sugar and oatmeal rolls and candied bacon stuffing. - AP
Thanksgiving is one of the biggest holidays in the United States of America. As more Americans make this little island their home and more Jamaicans experience the holiday abroad, its becoming more popular in Jamaica. So, for those partaking in Thanksgiving fare, try this one.

For this combination of sweet and heat, we reached for some spice-cabinet and baking-shelf staples.

We start with a base of brown sugar (light or dark, it doesn't matter). We then tame that sweet jolt with smoked paprika, chilli powder, onion powder, cayenne, garlic powder, salt, pepper and thyme. That mixture gets rubs all over the turkey, inside and out, over and under the skin.

Sweet-and-spicy turkey

Start to finish: 21/2 to 3 hours

Makes a 12- to 14-pound turkey with gravy.

2 large yellow onions, quartered

2 large carrots, cut into pieces

1 cup packed brown sugar

1 tablespoon smoked paprika

1 tablespoon chilli powder

1 tablespoon onion powder

1 teaspoon cayenne pepper

1 teaspoon garlic powder

Salt and ground black pepper

2 teaspoons dried thyme

3 tablespoons olive or vegetable oil

12- to 14-pound turkey

1/2 cup white wine

2 cups reduced-sodium chicken broth

3 tablespoons all-purpose flour

Heat the oven to 350F. Arrange a rack in a large roasting pan. Scatter the onion and carrot chunks beneath the rack.

Using a food processor, a spice grinder or a mortar and pestle, grind together the brown sugar, smoked paprika, chilli powder, onion powder, cayenne pepper, garlic powder, 1 teaspoon black pepper, 2 teaspoons salt, and the dried thyme.

Rub the olive or vegetable oil all over the surface of the turkey, then rub the sugar-spice mixture all over the turkey. Be sure to rub some under the skin as well as inside the cavity.

Arrange the turkey on the rack in the roasting pan. Roast for 2 to 2 1/2 hours, or until the breast reaches 160F and the thickest part of the thigh reaches 170F. If the turkey begins to darken too much, cover it with foil.

Transfer the turkey to a serving platter, wrap with a layer of foil, then a few layers of kitchen towels to keep warm.

Remove the rack from the roasting pan. Discard the onions and carrots. Place the roasting pan on the stovetop over medium heat and bring the juices to a simmer. Add the white wine and scrape up any browned bits in the pan.

In a small bowl, whisk together the chicken broth and the flour. Pour into the pan, whisking continuously. Simmer for 5 minutes while continuing to stir. Strain the gravy and season with salt and pepper. Serve with the turkey.