Jerk Spiced Turkey
Why wait until thanksgiving to roast a whole turkey, when you can enjoy this Caribbean
twist on turkey all year long! Marinated in my authentic blend of Jamaican jerk spices, this dish is flavorful, juicy, delicious – and great for any family affair! Make sure to rub your marinade all over the turkey including inside the cavity for the perfect crispy crunch on the outside while moist on the inside. You’ll have the whole table raving – and who knows, they just might start speaking with a Jamaican accent! Yeah mon!
Blend jerk spices, green onions, Dijon mustard, peppers, orange juice and oil in a blender or food processor.
Remove giblets from turkey cavity and pat skin dry with paper towels.
Put on plastic or latex gloves and generously rub marinade all over turkey, under skin and inside cavity.
Cover with foil and refrigerate for 2-4 hours.
Remove from refrigerator and allow turkey to sit out for 30 minutes to an hour to come to room temperature.
Tuck the wing tips under the turkey and tie the legs together using kitchen twine or string.
Preheat oven to 325 degrees.
Place wire rack inside of roasting pan and rest turkey on rack.
Tent foil over turkey leaving one inch of space between top of turkey and foil for heat circulation.
Roast turkey approximately two-and-a-half to
three hours, basting every 30 minutes, until thermometer inserted in the thickest part reads 180
degrees.
Turn oven up to 375 degrees, remove foil, baste and continue roasting for an additional 30 minutes to crisp and brown skin.
Remove from oven and let turkey rest for 20 minutes before slicing.
Chef’s note: If making a larger turkey, roast approximately 15 minutes per pound to ensure it is cooked throughout.
Ingredients
Directions
Blend jerk spices, green onions, Dijon mustard, peppers, orange juice and oil in a blender or food processor.
Remove giblets from turkey cavity and pat skin dry with paper towels.
Put on plastic or latex gloves and generously rub marinade all over turkey, under skin and inside cavity.
Cover with foil and refrigerate for 2-4 hours.
Remove from refrigerator and allow turkey to sit out for 30 minutes to an hour to come to room temperature.
Tuck the wing tips under the turkey and tie the legs together using kitchen twine or string.
Preheat oven to 325 degrees.
Place wire rack inside of roasting pan and rest turkey on rack.
Tent foil over turkey leaving one inch of space between top of turkey and foil for heat circulation.
Roast turkey approximately two-and-a-half to
three hours, basting every 30 minutes, until thermometer inserted in the thickest part reads 180
degrees.
Turn oven up to 375 degrees, remove foil, baste and continue roasting for an additional 30 minutes to crisp and brown skin.
Remove from oven and let turkey rest for 20 minutes before slicing.
Chef’s note: If making a larger turkey, roast approximately 15 minutes per pound to ensure it is cooked throughout.
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