Spicy Caribbee is recommended in the March 1999 issue of Gourmet magazine.

"Un memento : Follow your nose to Spicy Caribbee for herbs, spices, and fragrant soaps and oils. 
Calle del Cristo 154, 725-4690."

Thanksgiving Drunken Turkey

15 lb. Turkey

2 bottles Spicy Caribbee Sunsational Garlic 5.5oz

1 bottle Spicy Caribbee Criole Green 5.5 oz.

3 tbs. Mexican Oregano (Spicy Caribbee)

2 cups dark Puerto Rican Rum

2 tbs. Spicy Caribbee Herbed Sea Salt 

3 garlic cloves mashed with 1/4 tsp. olive oil

1 syringe

Stuffing

2 1/2 lbs. frozen cassava (yucca) peeled and cut.

10-12  slices of cooked crispy bacon

1 tbs Spicy Caribbee Herbed Sea Salt

4 garlic cloves mashed

Preparation:

Once turkey is thawed. Three days in advance:

Rinse turkey in cold water and pat dry.

To make seasoning, in  food processor mix 2 bottles of SC Sunsational Garlic, 1 bottle SC Creole Green, 3 tbs mexican oregano, 2 tbs, Herbed Sea Salt and mashed garlic.

Season the turkey well with this seasoning, under the skin, as well. Cover with aluminum foil and leave in the refrigerator for 3 days. The night before cooking the turkey, using the syringe, inject with dark rum, focusing on the thighs, drumsticks and breasts. Cut the butter into small pieces and put all over the turkey. Under the skin also. For the stuffing: Also the night before, thaw cassava and fry until cooked. Cook bacon to a crisp and break into small pieces. In a food processor blend the cassava, bacon, Herbed Sea Salt and garlic. Stuff the turkey with the stuffing and tie the drumsticks together. Cover with aluminum foil and put into the refrigerator until the next day.

Thanksgiving day: Heat oven to 375 degrees and cook turkey covered for two hours. Uncover and baste with juices. Cook for 30 minutes more uncovered at 400 degrees until golden brown.

Happy Thanksgiving!