Pat turkey dry. Poke turkey all over with a fork on the front and back. Transfer the turkey to a large baking sheet.

In a small skillet over medium heat toast allspice berries, black peppercorns, coriander seeds, cumin seeds, for 2 minutes, until aromatic. Add to a spice grinder and pulse until fine.

In a food blender add all of the remaining jerk marinade ingredients and blend on high for 1 to 2 minutes, until smooth. Makes approximately 1 quart (4 cups).

Use 2 cups of jerk sauce to marinade the turkey. With the backside up, pour and massage ¼ of the jerk marinade into the back cavity.

Turn the turkey breast-side up. Use your hand to separate skin over the breast and thigh area from the meat. Use your hand or spoon to add marinade under the skin and spread it all over. Wrap the entire sheet pan in plastic wrap and place it in the refrigerator overnight (at least 4 hours).

To a medium saucepan, add remaining 2 cups of jerk marinade over medium-low heat to thicken for 10-15 minutes until reduced at least by ¼. Remove from heat and set aside.

Remove the turkey from the refrigerator, and sit at room temperature, takes approximately 1.5-2 hours

Preheat the oven 450°F degrees. Transfer the turkey to a rack set inside a sheet pan or roasting pan. Tuck the wings behind the turkey. [OPTIONAL ]add seasoned root vegetables below the rack if you want.

Spoon half of the reduced jerk sauce evenly over the top of the turkey. Transfer the turkey to the oven, reduce heat to 425°F degrees, cook for 30 minutes. Baste turkey with remaining jerk sauce and cook for 15 more minutes.

Baste all over with the melted butter and cook for 15 minutes or until the breast reaches 150°F and the thigh reaches 165°F. When inserting the instant-read thermometer avoid touching the bone.

Remove from the oven and let the turkey rest from 30 to 60 minutes before carving.