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.
- 1 large turkey thigh, fresh or thawed if frozen, skin and fat removed
- 3 cups white vinegar
- 2 cups brown sugar
- ¼ cup fresh ginger root, peeled and finely grated
- 1 large red onion, peeled and chopped
- 2 tablespoons dried allspice berries
- ½ 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.