Serves 10
1- 6kg turkey
3 tbsp olive oil
2 lemons, halved
2 onions, peeled and halved

Jerk marinade
8 cloves garlic, finely chopped
6 habanero chillies, deseeded and chopped
8 shallots, peeled and diced
2 bunches chives, chopped
1 tbsp caster sugar
12 sprigs thyme
6 fresh bay leaves
2 tbsp allspice
2 tbsp nutmeg
2 tbsp cinnamon
2 tsp ground cloves
250 ml dark rum
250 ml malt vinegar

To serve: 10 barbecued corn cobs, quartered

Method
To make the jerk marinade, combine all ingredients in the bowl of a food processor and process on high until smooth.
Place turkey in a large bowl. Rub the jerk marinade inside the cavity and all over the turkey, cover and refrigerate overnight.
When ready to cook, remove from refrigerator and scrape excess jerk seasoning off the turkey back into the bowl. Add the oil to the remaining jerk marinade and whisk well. Use this marinade to baste the turkey occasionally when barbecuing or roasting.

To barbecue the turkey, place the lemon and onion halves inside the cavity.
Heat a lidded barbecue until hot and cook the turkey over indirect heat or on the side of the barbecue, making sure the coals do not die down while cooking, for about 3 hours, turning and basting every 30 minutes.
During the last 30 minutes of cooking, barbecue the corn cobs.
To check if the turkey is cooked, use a meat thermometer and pierce the breast, if it reads 72°C, the turkey is done.
Remove turkey from the barbecue, cover in aluminum foil and a couple of tea towels and rest for 20 minutes before carving.
To roast the turkey, roast in preheated oven 180C for approx 40 mins per kilo.  Baste frequently and ensure that you allow at least 30-1hour for resting.  Carve and serve with all juices poured over it!
Serve sliced with corn cobs.