How to Make Jerk Turkey: A Step-by-Step Guide to a Spicy, Flavorful Feast

Get ready to tantalize your taste buds with a Jamaican Jerk Roast Turkey that will transport you to the Caribbean with every bite. This recipe, adapted from Saveur, combines the juicy goodness of a classic roast turkey with the vibrant fiery flavors of jerk seasoning creating a dish that’s both familiar and exciting.

Ingredients:

For the Jerk Sauce:

• ¾ cup extra-virgin olive oil
• ½ cup packed light brown sugar
• ½ cup chopped scallions
• ¼ cup freshly ground black pepper
• 2 ½ Tbsp. kosher salt
• ½ Tbsp. dried thyme
• 1 tsp. ground cinnamon
• ½ tsp. freshly grated nutmeg
• ½ tsp. ground cloves
• ¼ cup freshly squeezed lime juice
• 1 ½ Tbsp. soy sauce
• 6 cloves garlic
• 2 Scotch bonnet or habanero chiles, stemmed and chopped
• 1 (2-inch) piece ginger, peeled and thinly sliced

For the Turkey:

• 8 Tbsp. unsalted butter, melted
• 1 whole turkey (12 lb.)
• Paper towels
• Kitchen twine
• Instant-read thermometer
• Cutting board
• Lime wedges (for serving)

Instructions:

Preparing the Jerk Sauce:

1. Gather your ingredients: Make sure you have all the spices, herbs, and aromatics ready before you start.
2. Blend it up: Combine the olive oil, brown sugar, scallions, black pepper, salt, thyme, cinnamon, nutmeg, cloves, lime juice, soy sauce, garlic, chiles, and ginger in a food processor. Blend until you have a smooth, fragrant jerk sauce.
3. Set aside: Transfer the jerk sauce to a bowl and set it aside while you prepare the turkey.

Preparing the Turkey:

1. Preheat the oven: Crank up your oven to 500°F (260°C).
2. Get the turkey ready: Rinse the turkey thoroughly and pat it dry with paper towels. Season the inside and outside of the turkey generously with salt and pepper. Let the turkey sit at room temperature for at least 30 minutes.
3. Trussing time: Place the turkey on a rack in a roasting pan. Tuck the wings behind the turkey and tie the legs together with kitchen twine. This will help the turkey cook evenly and maintain its shape.
4. Baste it up: Brush the turkey all over with the melted butter, reserving some for later. Pour 2 cups of water into the bottom of the roasting pan.
5. Initial roasting: Roast the turkey for 30 minutes at 500°F (260°C).
6. Lower the heat: Reduce the oven temperature to 350°F (175°C). Continue roasting the turkey for another 1 hour 40 minutes to 2 hours, basting it occasionally with the reserved melted butter.
7. Time for the jerk sauce: Remove the turkey from the oven and baste it generously with the jerk sauce.
8. Back in the oven: Return the turkey to the oven and continue cooking until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, about 20-25 minutes more.
9. Rest and serve: Transfer the turkey to a cutting board and let it rest for 30 minutes before carving. Serve with lime wedges for a burst of fresh citrus flavor.

Tips and Tricks:

• Spice it up: If you like things extra spicy, add more Scotch bonnet or habanero chiles to the jerk sauce.
• Don’t overcook it: Use an instant-read thermometer to ensure the turkey reaches the safe internal temperature of 165°F (74°C).
• Let it rest: Resting the turkey allows the juices to redistribute, resulting in a more tender and flavorful bird.
• Get creative with sides: Pair your jerk turkey with classic Caribbean sides like rice and peas, plantains, or coleslaw.
• Leftovers: Leftover jerk turkey is delicious cold in sandwiches or salads, or reheated and served with your favorite sides.

Enjoy your flavorful and festive Jamaican Jerk Roast Turkey!