Caribbean Jerk Turkey Recipe | Heineken Brined Thanksgiving Turkey

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.

Wash the turkey inside and out with lemon juice and apple cider vinegar.

Prepare the brine by mixing salt and brown sugar in a bowl with 6 bottles of water, starting with 2 bottles to dissolve the salt and sugar before adding the rest.

In a large container, add a 10-pound bag of ice, then pour in the salt and sugar mixture.

Add all 12 bottles of Heineken beer to the brine mixture.

Place the turkey in the brine, breast side down, and let it brine for 24 hours, flipping it every 6 hours.

Prepare the marinade by emptying an entire jar of Walkerswood jerk seasoning into a bowl, adding orange juice to thin it out, and mixing well.

After 24 hours, remove the turkey from the brine and rinse it thoroughly inside and out to remove excess salt.

Plaster the marinade all over the turkey using clean hands, covering it inside and out, then refrigerate for another 24 hours.

After marinating, spray aluminum foil with nonstick spray and cover the turkey.

Preheat the oven to 425°F and roast the turkey for about 90 minutes.

Melt butter and mix it with honey to use for basting the turkey later.

After 90 minutes, check the turkey; it should be about 60% done and may not have much color yet.

Baste the turkey with the melted butter and honey mixture, then lower the oven temperature to 350°F.

Continue to baste the turkey, scraping off any charred marinade with a brush if necessary.

Remove the turkey from the pan and pour the juices into the honey butter mixture, then reduce it by half on the stove.

Pour the reduced sauce over the turkey before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens