Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 12-16 pound turkey
- 2 limes or 1/2 cup vinegar
- 1/2 stick margarine
- 2 tblsps meat tenderizer
- 3/4-1 tsp Black Pepper
- 1 tsp garlic salt /powder
- 1 tsp thyme
- 2 round recardo balls
- 1/2 cup shortening/cooking oil
- 2 tblsps Lea and Perin Sauce
Directions
Remove turkey from freezer put to thaw (approx. 24 hours.)
Wash turkey with limes/vinegar.
Rinse, drain or pat dry.
Rub bird in and out with meat tenderizer put in plastic bag and put back in refrigerator. (For about 12-24 hours)
Remove bird from refrigerator rub inside with margarine, thyme (stuff).
In 1/2 cup cooking oil/shortening add black pepper, garlic powder/salt, thyme, recardo etc. Mix and rub this mixture over turkey. Sew or use turkey pins to hold in stuffing. Pour Lea & Perrin Sauce.
Bake breast side up (remove foil for last hour of cooking time).
Bake at 250 degrees F for 3-4 hours. Baste regularly
Category:Belizean Recipes
Category:Belizean Meat Dishes