Contributed by Eric Jackson
1 large turkey thigh, fresh or thawed if frozen, skin and fat removed
3 cups white vinegar
2 cups brown sugar
1/4 cup fresh ginger root, peeled and finely grated
1 large red onion, peeled and chopped
2 Tablespoons dried allspice berries
1/2 cup (more or less) Pickapeppa sauce, or any of a number of other
Caribbean-style pepper sauces that are commercially available (Tabasco
makes a good one, and Busha Browne's Jerk Sauce also works well)
Stab the turkey thigh repeatedly with a meat fork to make it easier for
the marinade to thoroughly penetrate the meat
Mix the vinegar and sugar in a 2 quart or more glass casserole dish (one
that has a cover). Stir until the sugar's dissolved. Stir in the ginger, onion and allspice.
Put the turkey in the dish, turning it a few times in the marinade and spooning a few of the ginger strands, allspice berries and onions onto the top of the meat.
Cover the dish and put in in the refrigerator. Let marinate for a day, turning the meat and stirring the marinade ingredients several times.
Prepare the barbecue fire of your choice. Cook the turkey on the barbecue, brushing on the Pickapeppa sauce as you turn it. The turkey will be done when all juices coming from it turn clear.
This the main entree for a single person's feast or a couple's budget banquet, but you can cut up a whole turkey and prepare it as described in this recipe.
November 14, 1998