Level Up A Classic With This Tropical Twist
This Jamaican jerk turkey is a flavor-packed twist on the traditional Thanksgiving bird. The fragrant blend of Jamaican jerk spices will elevate your holiday meal to new heights. Rotisserie cooking ensures juicy, tender meat with crispy skin. Better yet, it doesn’t require a fancy grill to get the job done. A Weber Kettle and Rotisserie kit from amazon is all you’ll need. This recipe is skipping the brine and the injections all together. The prep will be simple: this homemade jerk marinade and dry jerk seasoning recipe that I will give you, will transform your thanksgiving feast to a tropical cookout that your family has longed for. If you sign up for my newsletter, my Jamaican Jerk marinade and dry rub mix will be sent to your email. Otherwise they will be linked above and below.
Ingredients:
- 12-14 pound turkey
- 1/2 cup jerk marinade
- Dry Jerk Seasoning
- 1/4 cup neutral oil(optional)
- 2 sticks of unsalted/softened butter
Instructions:
- Prepare the Turkey:
- Remove the giblets from the turkey and set aside.
- Combine jerk marinade and softened butter in a bowl.
- Rub the mixture under the skin, ensuring even coverage.
- Let this turkey sit in your refrigerator overnight with the skin dry.
If you want to, you can absolutely rub the rest of your jerk butter paste on the skin, but I prefer to dust my dry skin with the dry rub for a different texture. If you absolutely must put something on the skin, rub it with a coat of a neutral oil before sprinkling it with the dry rub. It will likely yield a more crispy bird as well. Be sure to find my Five Turkey Tips blog post for references.
- Prepare the Rotisserie:
- Set the grill up for a minion method indirect cook as explained in my book.
- Preheat your grill to 350°F (177°C).
- Place the turkey on the rotisserie spit, ensuring it’s secure.
- Lightly dust the skin with the dry jerk seasoning while the turkey starts to spin.
- Cook the Turkey:
- Cook the turkey for 2-3 hours, or until the breast temperature reaches 165°F (74°C).
- Use a meat thermometer to track your temps during the cook.
- Rest and Serve:
- Remove the turkey from the rotisserie and let it rest for 15-20 minutes before carving.
- Carve the turkey and serve with your favorite side dishes.
Tips for the Perfect Jerk Turkey:
- Choose a Good Quality Turkey: A high-quality young turkey will yield better results.
- Don’t Overcrowd the Rotisserie: Ensure there’s enough space around the turkey for proper airflow.
- Monitor the Temperature: Use a meat thermometer to check the internal temperature of the turkey.
- Use Good Fuel: Use a natural charcoal product like B&B Charcoal or wood if that is possible.
Now if you do not happen to have a rotisserie, this recipe still rocks in the oven, or just your regular weber kettle, or any other grill. The Jerk butter under the skin will provide plenty of flavor and moisture to yield the most uniquely delicious turkey you have ever served your family. With this simple recipe, you can create a truly unforgettable Thanksgiving feast. Enjoy the delicious flavors of the Caribbean and impress your guests with this unique take on a classic dish.
