Best deep fried Jerk Turkey with citrus beurre Blanc sauce by Spice King Keith Lorre

jerk seasoning

🥗Healthier: homemade spice mix

💰Cheaper: generic spice blend

Homemade mixes can be lower in sodium and tailored to taste.

scotch bonnet peppers

🥗Healthier: habanero peppers

💰Cheaper: jalapeño peppers

Habaneros maintain heat while being more accessible.

Introduce the recipe and excitement about making crispy Jamaican fried jerk turkey.

Prepare the jerk paste by adding 6 cloves of garlic, 1 bottle of Keith Lauren's Jamaican jerk seasoning, 1 bunch of scallions, 2 scotch bonnet peppers, 1/2 cup of soy sauce, juice of 1 lime, juice of 1 orange, 1/2 cup of water, and Chinese five spice powder into a blender.

Blend the mixture until smooth.

Set aside 1/2 cup of the jerk paste mixture.

Strain the remaining jerk paste to reserve the solids.

Rub the solids all over the outside of the turkey.

Inject the liquid jerk paste into the turkey, ensuring to cover the wings, breast, and back.

Wrap the turkey in a clean, unscented garbage bag and marinate in the refrigerator for 2 to 3 days.

Prepare the frying oil by seasoning it with garlic, onions, and hot peppers, then heat the oil to 350 degrees Fahrenheit.

Deep fry the turkey for about 3 minutes per pound.

Check the turkey for crispiness and doneness after the frying time.

Prepare the citrus jerk sauce by combining juice of 1 lemon, 1/2 cup of orange juice, 1 teaspoon of cornstarch, the reserved jerk paste, and 2 sticks of KY bold butter in a pan.

Season the sauce with all spice, thyme, freshly cracked black pepper, and a pinch of sugar.

Add Keithin all-purpose seasoning for extra flavor and mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens