• 1/2 cup (1 stick) butter, sliced
• 1/2 cup vegetable oil
• 4 cloves large garlic, crushed
• 1 teaspoon ground allspice
• 1 teaspoon seasoned salt
• 1 teaspoon seasoned all
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 lime
• 1 stick melted margarine
• 2 stalks celery (chopped finely)
• 1 ½ onion (chopped)
• 1 sm sweet pepper
• ¾ tsp salt
• 1 tsp thyme (dried)
• ½ cup chicken stock
• ½ stp black pepper
Place onion, sweet pepper, celery, thyme, and margarine in a pot until onions are caramelized.
Slowly add bread crumbs and mix well.
Add chicken stock to mixture until desired consistency is achieved.
Let cook for five minutes on low, stirring regularly so mixture does not stick.
Preheat oven 350°F.
Clean and rinse out turkey cavity and pat dry. Place turkey in a roasting pan. Carefully lift skin over breasts, thighs and drumsticks and insert butter. Rub oil and crushed garlic cloves over turkey. In a bowl add the seasonings (salt, pepper, seasoned all, cumin and all spice) and lime then sprinkle on the turkey. Before tying or skewering the legs together to hold shape during cooking stuff the turkey with the stuffings. Cover with aluminium foil.
Bake for 4 hours, or about 20 minutes per pound. Meat thermometer should read 180°F. when inserted into the thickest portion of the breast away from the bone. Remove foil during last 30 minutes of cooking; baste with pan juices for more flavour.
In true Belizean fashion serve with rice and beans, potato salad and your favourite pepper sauce.