Ingregients for Brine


  • 1 12-15lb turkey
  • 3 tbsp ground corriander
  • 2 tbsp grandulated garlic
  • 2 tbsp chili powder
  • 2 tbsp cumin powder
  • 2 tsp oregano
  • 2 tbsp cajun spice
  • 4 jalapeno peppers, chopped
  • 2 cups fresh lemon juice
  • 2 cups chopped onions
  • 1½ cups light brown sugar
  • 1 cup salt
Ingredients for Seasoning
Blend together:


  • 2 tbsp cajun spice
  • 2 tbsp grandulated garlic
  • 3 tbsp paprika
  • 1 tbsp black pepper
  • 1 tbsp cayanne pepper
  • 1 tbsp oregano
  • 1 tbsp thyme
  • 4 tbsp bajan seasoning
  • 4 tbsp vegetable oil
  • 1 tbsp salt



Prepare the turkey - removing bag containing the neck and gizzard and cleaning it. Combine the 'ingredients for Brine' (not including the turkey), with 1½ - 2 gallons of water in a large plastic container and stir to dissolve sugar and salt. Place turkey in the liquid and refrigerate for 12 - 24 hours. Turn the turkey periodically to ensure it is evenly marinated. Once ready to bake, preheat the oven to 375 degrees F. Remove the turkey from the brine, pat dry with paper towels and rub the seasoning blend all over the turkey and inside the cavity. With the breast side up, place the turkey in a large, heavy roasting pan and rub with vegetable oil. Place in oven and roast until deep golden brown, aproximtely 20minutes per pound. Once finished, remove from oven and let stand for about 15minutes before carving.

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