I made up a batch and although you don’t need all of it for the bird, I used it in everything, the brine, the stuffing, roasted veg, gravy and I even marinated a cauliflower to make a Jerk Vegetarian Turkey for my vegetarian guests that was a big hit!
I followed the same principals of Turkey awesomeness that I do every year – try to use fresh, brine, dry the bird, apply an amazing marinade and cook for the appropriate time using a Turkey calculator.
Years ago I spatchcocked my Turkey, this is great if you are in a rush as it reduces the cooking time considerably.
Some of my viewers have shared that they think cooking a turkey is a daunting task, if that is the case with you, start with a Chicken and work your way up.
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 Â 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
- Prepare the Jerk marinade by blending all the ingredients together
- Prepare the brine and brine the turkey for about 24 hrs, making sure to turn it half way through
- Drain and dry the turkey completely
- Reuse the slices of limes and oranges by placing in the cavity for flavour
- Marinate the skin of the bird on both sides, in the cavity and under the skin
- Add some veg to the bottom of the pan so it can flavor the gravy
- According to the weight of this bird, this will cook for 4 - 4.5 hrs unstuffed
- Cook covered for the first hour and then cook uncovered
- Place a piece of foil on the top of the bird as that is the part that tends to over brown
- Turkey does not really need to rest like meat does, but you don't want to be carving a super hot bird either
