Smoked Jerk Turkey Thighs with Banana Ketchup

Combine all ingredients in a blender and process to a paste. Let paste stand overnight in a covered container in the refrigerator.

Yields: 1-1/2 Quarts

Combine water, orange zest, maple sugar and salt in a saucepan. Bring to a boil, stirring to dissolve sugar and salt. Cool to room temperature.

Stir in onions, bay leaves, peppercorns, garlic, mustard seeds and allspice berries. Cover and reserve.

Place turkey thighs, skin side down on cutting board. Locate thigh bone and slice along each side of bone to loosen. Do not remove bone as it allows the thigh to hold its shape and provides additional flavor. (Loosening the bone will let the brine and smoke penetrate the turkey more evenly.)

Place thighs in a 2-inch deep hotel pan and pour brine over thighs.

Cover and refrigerate 12-18 hours.

Remove thighs from brine and pat dry.

Smoke thighs at 225 degrees F. for 45 minutes, using a light wood such as apple or oak. Remove thighs from smoker. Remove thigh bone and discard.

Heat corn oil and saute onion until soft and golden. Add ripe bananas and saute 5 minutes.

Stir in orange juice, brown sugar, curry powder and turkey stock. Bring to a boil, lower heat and simmer 15 minutes, until bananas are very soft.

Puree sauce. Season with rice wine vinegar, fresh lime juice, kosher salt and black pepper.

Stir in finely chopped cilantro and minced fresh chives. Cover, refrigerate and reserve for service.

Brush reserved jerk marinade on all sides of thighs. Grill thighs over medium-high wood fire, skin side down, until browned and crusty. Turn thighs over, brush with more marinade and grill until cooked to an internal temperature of 180 degrees F.

Slice thighs, 1/2-inch thick, across the grain. Portion 4-5 slices per entree.

Serving suggestion: nap dinner plates with Banana Ketchup.

Stack sliced turkey slices atop rice pilaf. Garnish with seasonal vegetables.