Pot Roasted Turkey Jamaica Style Recipe
Ingredients
| Turkey | 1 Pound, pounded | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Chicken broth | 1 1/2 Cup (16 tbs) | |
| Celery | 3/4 Cup (16 tbs), sliced | |
| Onion | 1 Medium, chopped | |
| Garlic salt | 1/2 Teaspoon | |
| Red peppers | 2 To taste, crushed | |
| Vinegar | 1 Tablespoon | |
| Ground allspice | 1/4 Teaspoon | |
| Green olives | 1/2 Cup (16 tbs), sliced | |
| Green pepper | 1 Medium, sliced | |
| Cornstarch | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Brown turkey on all sides in the butter in Dutch oven.
This should take 20 to 30 minutes.
Put turkey on rack.
Add next 7 ingredients.
Cover and simmer for 2 to 2 1/2 hours, or until tender.
Add olives and green pepper and cook for 10 minutes longer.
Remove turkey to a hot platter and thicken liquid in Dutch oven with cornstarch blended with a little cold water.
Season to taste with salt and pepper and pour over turkey.
Makes 8 servings.
This should take 20 to 30 minutes.
Put turkey on rack.
Add next 7 ingredients.
Cover and simmer for 2 to 2 1/2 hours, or until tender.
Add olives and green pepper and cook for 10 minutes longer.
Remove turkey to a hot platter and thicken liquid in Dutch oven with cornstarch blended with a little cold water.
Season to taste with salt and pepper and pour over turkey.
Makes 8 servings.
Chef
