This Thanksgiving, Chef Murphy, an Antiguan chef based in New York, is shaking up tradition by infusing the vibrant flavors of Antigua and Barbuda into his holiday menu. Drawing from his heritage, Chef Murphy transforms classic dishes with bold spices, fresh herbs, and tropical ingredients. “Thanksgiving is about family, but who says we can’t add a little island vibes to the plate?” he quips.
The centerpiece of his feast is a perfectly roasted turkey, infused with Grandma Mirie’s signature seasoning blend—a magical mixture of seven herbs, with added pimento and just enough scotch bonnet to keep things exciting. “It’s like a warm Caribbean hug in every bite,” he laughs. Paired with a silky coconut rum glaze and pumpkin stuffing, this turkey promises to steal the show—or as Chef Murphy jokes, “it’s the MVP of your leftovers.”
The seasoning perfectly complements the sweetness of the pumpkin stuffing and the richness of the coconut rum glaze, creating a dish that marries tradition with innovation. “It’s all about balance,” Murphy explains, “and Grandma Mirie’s seasoning does the heavy lifting.”
Chef Murphy’s love for Grandma Mirie’s seasoning blossomed when he catered the launch of her book and sampled her line of products. He’s been hooked ever since. “This blend is so good it practically deserves an award—or at least a spot on store shelves,” he says with a grin. “I call it magic dust.”
With every bite, Murphy’s dishes tell a story of culture, creativity, and cherished family traditions. This Thanksgiving, Chef Murphy isn’t just serving food—he’s serving a taste of the Caribbean soul.
Herb-Infused Pumpkin-Stuffed Turkey with Coconut Rum Glaze
(Featuring Grandma Mirie’s Magic Seasoning)
Ingredients
For the Turkey
• 1 whole turkey (12–14 lbs)
• 3 tablespoons Grandma Mirie’s Seasoning
• 2 cups pureed pumpkin
• 1 cup cooked rice (optional)
• 1/2 cup dried cranberries or raisins
• 1/2 cup chopped scallions
• 2 tablespoons melted butter
For the Coconut Rum Glaze
• 1/4 cup coconut oil
• 1/4 cup dark rum
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon Grandma Mirie’s Seasoning
• Pinch of salt
For Garnish
• Fresh thyme sprigs
• Grilled pineapple slices
Instructions
1. Prep the Turkey
• Preheat oven to 350°F (175°C).
• Rinse and pat the turkey dry. Gently loosen the skin over the breast and legs. Rub Grandma Mirie’s Seasoning under the skin and all over the outside of the bird for a rich, herb-infused flavor.
2. Prepare the Pumpkin Stuffing
• In a bowl, mix pureed pumpkin, cooked rice (if using), cranberries or raisins, scallions, and 1 teaspoon of Grandma Mirie’s Seasoning. Add salt and pepper to taste.
• Stuff the cavity of the turkey with the pumpkin mixture and truss the legs.
3. Roast the Turkey
• Place the turkey on a roasting rack, brush with melted butter, and roast according to weight (about 15 minutes per pound). Baste every 30 minutes with pan drippings.
4. Make the Coconut Rum Glaze
• In a small saucepan, combine coconut oil, rum, brown sugar, cinnamon, nutmeg, 1 teaspoon of Grandma Mirie’s Seasoning, and a pinch of salt. Simmer for 5 minutes, stirring frequently, until it forms a glossy glaze.
• During the last 30 minutes of roasting, brush the glaze generously over the turkey for a golden, caramelized finish.
5. Rest and Garnish
• Let the turkey rest for 20 minutes before carving. Garnish with fresh thyme sprigs and grilled pineapple slices and orange slices for an extra tropical touch.
Serve With:
• Garlic mashed sweet potatoes
• Steamed okra and callaloo
• A zesty sorrel cranberry sauce
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