Jerk Turkey – Thanksgiving Special

Ingredients

• Jerk marinade
• 1/2 cup Oil
• 1/3 cup Vinegar - 60 ml
• 1/3 cup dark Soya
• 1/4 cup Lime juice
• 1/2 cup Orange juice
• 3 teaspoons of Pimento allspice - these spice berries are also called Jamaican all spice
• 3 teaspoons of salt (or to taste)
• 1 tablespoon of black pepper
• 1 1/2  tablespoons of brown sugar
• 1 1/2 teaspoons of cinnamon
• 1 teaspoon of coriander powder
• 1/2 teaspoon ground cloves
• 3 stalks of small spring onions scallions 1/3 cup (chopped)
• 2 tablespoons of fresh ginger (chopped)
• 1 cup chopped onion
• 2 tbsps Garlic (3 large cloves)
• 3 scotch bonnet peppers ( substitute habanero, Jamaican pepper)
• 2 tablespoons of fresh thyme leaves
• Brine
• 1/2 cup Salt
• 1/2 cup Sugar
• 4 litres Water
• 2 tsps Jerk marinade
• Slices of Limes & Oranges
• Turkey 7.6 kgs (16 lbs and 7oz)
• For garnish - optional
• Thyme & Grilled Pineapple & Orange slices
• For gravy
• Turkey neck, Onion, Mushrooms, Garlic

Instructions

1. Prepare the Jerk marinade by blending all the ingredients together
2. Prepare the brine and brine the turkey for about 24 hrs, making sure to turn it half way through
3. Drain and dry the turkey completely
4. Reuse the slices of limes and oranges by placing in the cavity for flavour
5. Marinate the skin of the bird on both sides, in the cavity and under the skin
6. Add some veg to the bottom of the pan so it can flavor the gravy
7. According to the weight of this bird, this will cook for 4 - 4.5 hrs unstuffed
8. Cook covered for the first hour and then cook uncovered
9. Place a piece of foil on the top of the bird as that is the part that tends to over brown
10. Turkey does not really need to rest like meat does, but you don't want to be carving a super hot bird either