How to Make JERK 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 and clean the 14 pound turkey with lemon juice.

Cut out the back of the turkey to make cooking easier.

In a food processor, blend 4 scotch bonnet peppers, 2 sprigs of green onions, and 1/4 onion in batches due to the size of the processor.

Add 6 cloves of minced garlic to the processor and blend until combined.

Add 4-5 sprigs of fresh thyme (or 1 tablespoon ground thyme) to the mixture.

Add 2 tablespoons of dark soy sauce, 1/2 cup of pimento seeds, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/2 cup of brown sugar to the processor and blend until chunky.

Season with 1 teaspoon of black pepper and 1 teaspoon of kosher salt, then blend again.

Empty the jerk seasoning into a bottle and rub it all over the turkey, ensuring to cover the top, bottom, and sides.

Insert some jerk seasoning under the skin of the breast for extra flavor.

Place the turkey in a large bowl, add more seasoning on top, cover with saran wrap, and let it marinate in the fridge overnight (minimum 4-6 hours).

The next day, mix 2 tablespoons of melted butter with 1 teaspoon of jerk seasoning and brush it on the turkey.

Cover the turkey with foil and bake at 375°F for 1 hour.

After 1 hour, remove the foil, baste the turkey with drippings, and continue roasting for another hour and a half, basting every 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens