Smothered Jamaican Jerk Turkey

This recipe combines the smoky heat of Jamaican Jerk seasoning with a rich, creamy, and spicy smothering sauce, resulting in incredibly tender and flavorful turkey.

Ingredients

For the Turkey

  Turkey, separated into parts (e.g., wings, legs, thighs)

  Homemade Jamaican Jerk Marinade (get my recipe when you subscribe to my newsletter)

  Jamaican Jerk Dry Rub

  1 quart Turkey/Chicken Stock or Water

  Sprigs of fresh herbs for braising (e.g., thyme, sage, green onion, scotch bonnet/habanero pepper, as seen in the video)

For the Smothering Sauce

  2 tbsp Beef Tallow or Bacon Grease (for the roux base)

  2 tbsp All-Purpose Flour

  1 tbsp Green Seasoning

  1 tbsp Garlic Paste

  2 tbsp Jamaican Jerk Dry Rub

  Pinch of Salt and Pepper (to taste)

  2-3 cups Room Temperature Heavy Whipping Cream

  1 cup Turkey Braising Liquid (reserved from the first braise)

  1 cup Shredded Parmesan Cheese

  1 cup Shredded Cheddar Cheese

Instructions

1. Prepare and Smoke/Roast the Turkey

  Marinate: Marinate the turkey parts overnight with your homemade Jamaican Jerk Marinade.

  Season: Just before cooking, dust the marinated turkey liberally with the Jamaican Jerk Dry Rub for an extra layer of flavor and bark.

  Smoke (or Roast):

    Smoker Method (Recommended): Smoke the turkey at a temperature between 250°F and 275°F for 2 hours.

    Oven Roast Method (Alternative): Alternatively, roast the turkey in the oven until it develops a nice color and crust.

2. First Braise

  Assemble: Transfer the smoked/roasted turkey parts to an oven-safe braising pan.

  Add Aromatics and Liquid: Add fresh herbs (thyme, sage, green onion, and a pepper if desired) to the pan, then pour in approximately 1 quart of turkey/chicken stock or water.

  Braise: Cover the pan tightly with aluminum foil and braise in an oven preheated to 350°F to 375°F for 1 hour.

  Reserve Liquid: Carefully pour off 1 cup of the turkey braising liquid from the pan and set it aside. This will be used for the smothering sauce. Do not discard the remaining liquid in the pan yet.

3. Prepare the Smothering Sauce

  Make a Roux: In a saucepan over medium heat, melt the 2 tbsp of Beef Tallow or Bacon Grease. Whisk in the 2 tbsp of All-Purpose Flour to create a roux. Cook and whisk for about 1-2 minutes until smooth and lightly colored.

  Add Flavor Base: Stir in the Green Seasoning and Garlic Paste and cook for another minute until fragrant.

  Build the Sauce: Slowly whisk in the 2-3 cups of room temperature Heavy Whipping Cream until the sauce is smooth and starting to thicken.

  Incorporate Braising Liquid: Pour in the reserved 1 cup of Turkey Braising Liquid and whisk.

  Season and Finish: Add the 2 tbsp of Jamaican Jerk Dry Rub, a pinch of salt and pepper to taste, and the Shredded Parmesan Cheese. Whisk until the cheese is melted and the sauce is uniform and thick.

4. Second Braise (Smothering)

  Remove Initial Liquid: Pour off the remaining braising liquid from the turkey pan.

  Smother: Pour the finished Smothering Sauce evenly over the braised turkey parts. Add the Shredded Cheddar Cheese on top for extra richness (as seen in the video).

  Final Braise: Cover the pan again with aluminum foil and return it to the oven. Braise for another 1 hour or until the turkey is fork-tender and falling off the bone.

  Serve: Serve the Smothered Jamaican Jerk Turkey with the rich sauce over your desired side dishes, such as rice and peas or mashed potatoes.

🔥 Note: This recipe calls for the rich, authentic flavors of Jamaican Jerk Seasoning sold on cookinwidkunchi.com. For the full Jerk experience, including the marinade recipe, subscribe to the Cookin Wid Kunchi's newsletter!