Jerk Turkey

READY IN: 65hrs




  • Brining – helps to keep the turkey moist during cooking.
  • - Pour water into a pan or bucket.
  • - Squeeze limes into water and leave the remains in the water.
  • - Add salt.
  • - Stir to dissolve salt.
  • - Place turkey, neck and livers in mixture for 8-12 hours.
  • Marinade.
  • - Combine the seasonings below overnight before rubbing on the turkey.
  • - Combine 3/4 jerk seasoning, soya sauce, pimento, cumin, garlic, cayenne pepper, salt and butter.
  • - Mix together into a paste.
  • - Set aside 2 tablespoons of the mixture.
  • - Remove turkey from brine and dispose of brine.
  • - Rinse turkey lightly with fresh water.
  • - Take 1/4 cup the butter marinade and rub directly on each turkey breast underneath the skin (this helps to keep the seasoning on the breast and ensures it is flavourful and moist).
  • - Repeat this process for the thighs under the skin.
  • - Rub remaining mixture on the outside of the turkey on top of the skin, front and back.
  • - Put turkey, neck, and livers in a plastic bag tied tight to keep the marinade from leaking out. You may want to wrap it in a couple of bags and place in a bowl or foil tin to prevent leaks in the fridge.
  • - Place turkey in fridge for 24-48 hours to marinate. Half way though your marinating time flip the turkey onto its breast so that the marinade isn’t sitting just at the bottom of the bag.
  • - When you are ready to cook, take the remaining 2 tablespoons of marinade and add thyme, rosemary, onions, carrots and orange.
  • - Use this mixture to stuff the turkey (this helps to season the turkey during cooking).
  • Cooking.
  • - Pre-heat oven to 375 – 400 degrees (depending on your oven) – average 20 mins/1 lb of turkey.
  • - Place turkey in roasting pan.
  • - Pour 1 cup chicken broth around the edged of the pan – this helps to ensure there is enough juice to baste the turkey.
  • - Put turkey in oven, covered with tin foil (‘tented’) so not too tight so foil sticks to the skin.
  • - Baste turkey approximately every 30 minutes.
  • - Leave turkey tented while cooking until the final 30 minutes of cooking, then remove foil.
  • - Internal temperature of the breast should be 175 degrees when cooked – I highly recommend you use an oven safe one, that can stay in the turkey while you cook.
  • - If you don’t have a thermometer, when the cooking time has elapsed, make a cut between the thigh and the breast and look at the juice that's released – It will be clear when cooked. If the juice is at all pink or red, put the turkey back in the oven.
  • - TIP: Another good test is to check the turkey neck that was cooking in the pan. If the meat on the neck is falling off the bone with ease, that’s a good sign.
  • Gravy.
  • - Take 1 cup of the pan juices out of roasting pan and set aside.
  • - Take 3 tablespoons of the vegetable stuffing out of roasting pan – (onions, carrots, thyme – TIP: Do not include orange as peel will make gravy bitter.
  • - In a blender, combine the vegetables and 1 cup chicken broth.
  • - Blend the vegetables into a puree.
  • - Optional – for extra flavour add the cooked turkey liver to the blender with the vegetables to puree.
  • - In a sauce pan combine the puree with 1 cup chicken broth and ½ cup orange juice and bring to a boil.
  • - Slowly add ½ cup of the pan drippings. Taste mixture to ensure it is not too salty or spicy.
  • - Add more pan drippings until it reaches a taste you prefer.
  • - In a separate cup mix the cornstarch and 1/2 cup water until cornstarch is fully melted and pours easily.
  • - Pour cornstarch mixture into the gravy, slowly and continue stirring until thickened. If the gravy is too salty or thick add more water as needed.