EMU partners with community leaders for Thankful for You Drive-Thru Giveaway

Chef Kayrone’s Jerk Turkey Ingredients: • 1 tablespoon allspice (ground) • 1 tablespoon thyme (dried, or fresh if possible) • 1 tablespoon cinnamon (ground) • 1 tablespoon nutmeg (ground) • 1 tablespoon brown sugar • 1 teaspoon salt • 1 teaspoon black pepper • 1–2 scotch bonnet peppers (adjust based on desired spice level), seeded and chopped • 6 cloves garlic, minced • 1 medium onion, chopped • 4–5 green onions, chopped • 2 tablespoons soy sauce • 2 tablespoons vegetable oil • 1/4 cup fresh lime juice (or juice of 2 limes) • 1/4 cup fresh orange juice (optional) Instructions: 1. Blend Ingredients: Combine all ingredients in a blender or food processor until you have a smooth paste. 2. Marinate Turkey: Rub the jerk seasoning thoroughly over your turkey. For best results, marinate in the refrigerator for at least 4 hours or overnight. 3. Cook Turkey: bake the turkey at 350 degrees. Basting with any remaining marinade during cooking will deepen the flavor. ● Unstuffed Turkey: Cook 13 mins per pound ● Stuffed Turkey: Cook 15 min per pound Balsamic Roasted Butternut Squash Ingredients: ● 1 medium Butternut Squash ● 2 Tbsp Olive Oil ● 1 ½ Tbsp Balsamic Vinegar ● Salt and pepper to taste Directions: 1. Begin by pre-heat the oven to 350 degrees F and line a baking sheet with parchment paper. 2. Peel and dice the butternut squash into about ½ inch cubes. 3. Toss in a medium-sized bowl with about 1 TBSP of olive oil, 1 ½ Tbsp of balsamic vinegar, and a few pinches of salt and pepper. 4. Spread onto the baking sheet covered with parchment paper, a bake for 15-20 minutes until tender and slightly browned.