Caribbean Jerk Turkey with Rice and Peas

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt and garlic. With a whisk, slowly add the soy sauce, vinegar, orange juice, and lime juice.

Add hot pepper sauce to taste. Add the onion and mix well. At this stage you may wish to reserve a small amount of this sauce for dipping.

Marinate the turkey breasts overnight, or for at least a couple of hours. Grill or barbecue for 6 minutes on each side, basting with the sauce, or alternatively bake turkey in sauce at 425 degrees F for about 25 minutes. No oil is needed.

For Rice and Peas: Proper Carribean rice and peas is made adding coconut milk to the water when boiling the rice, but you can make a lower fat variety just using American rice, and adding some cooked red kidney beans towards the end. Add some fresh Thyme to the water while cooking too, and when finished add a dash of hot pepper sauce and stir through.

Serve the Jerk Turkey surrounded by a bed of rice.