Smoked Jerk Turkey | CaribbeanPot.com

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 and dry the turkey, removing any innards from the cavity.

Prepare the jerk marinade with scallions, fresh thyme, scotch bonnet peppers, allspice, dark soy sauce, lime juice, lemon juice, brown sugar, orange juice, onions, garlic, black pepper, cinnamon, olive oil, honey, and rice vinegar.

Marinate the turkey in the jerk marinade for 24 hours in the fridge.

Take the turkey out of the fridge and let it come to room temperature for at least an hour before grilling.

Preheat the grill to 325 degrees Fahrenheit.

Place the turkey on a wire rack for easy movement on the grill, tucking in the wings to make it flat.

Prepare a pan with the remaining jerk marinade and a quarter pound of butter for basting.

Prepare another pan with pimento berries and bay leaves, adding boiling water to create steam for flavor.

Insert a meat thermometer into the turkey, aiming for an internal temperature of 165 degrees Fahrenheit.

Baste the turkey with the butter and jerk marinade mixture every 45 minutes during cooking.

Monitor the internal temperature, aiming for 165 degrees Fahrenheit, and tent the turkey with foil if it starts to darken too much.

After reaching the desired temperature, remove the turkey from the grill and let it rest for 20 to 30 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens