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Jamaican Jerk Turkey Recipe
How About Trying A Caribbean Jerk Turkey?
For the last few Thanksgivings, I have prepared non-traditional turkey recipes, such as Cajun turkey recipes and this idea of a Jamaican Jerk turkey recipe. Most turkey recipes I have come across similar to the Cajun turkey recipe have relied on deep frying the turkey as the means for cooking. I lived in apartments so deep frying a turkey was completely out of the question. However, I didn't let that stop me.
If you would like to try your hand at a more exotic turkey recipe this year, why not try this delicious Jamaican Jerk Turkey recipe?
Image from LeeBrimelow via Creative Commons license.
Have You Had Jamaican Jerk Before?
Have you eaten a Caribbean jerk type dish before?
Ingredients Needed To Make Jamaican Jerk Turkey
Here are the main ingredients to make this Caribbean jerk style turkey:
A turkey - of course! -- I recommend a 12-14 pound bird, but pick the right size for the number of people you are serving.
3/4 cup butter
3/4 cup olive oil
1 cup lime juice
6 tbsp caribbean jerk seasoning
2 tsp Worcestershire sauce
The one item you may not find easily at your local grocer is the jerk seasoning. I generally pick it up if I find it. Because I am lazy, I buy the lime juice in the juice section of the grocery store - NOT the one for key lime pie - but you can certainly squeeze your own.
Here are some jerk seasonings you can order if need be!
Special Equipment Needed To Make Jamaican Jerk Turkey
Here are the items you will need to prepare this Jamaican Jerk Turkey that you may not have in your house:
1) Turkey Injector
2) Reynold's Oven Turkey Bags
3) Roasting Pan
These tend to be easier to find at your local grocer, drugstore and department store in November, but can be ordered online year round. Below are links to pick up these items online for your convenience.
Need A Turkey Injector?
Need A New Roasting Pan?
This Caribbean inspired turkey recipe is a nice change of pace from the traditional turkey. It gets extra juicy and flavorful thanks to the flavor injections and the use of the Reynold's Oven Turkey Bags.
I have made this recipe successfully with turkeys from 10-18 pounds. If you are cooking a larger bird, you may want to add a bit more butter or oil to the injection mix.
- 1 turkey
- 10 -18 pounds
- 3/4 cup butter
- 3/4 cup olive oil
- 1 cup lime juice
- 6 tbsp Caribbean jerk seasoning
- 2 tsp Worcestershire sauce
- Additional Caribbean jerk seasoning for rub
- ADDITIONAL SPECIAL EQUIPMENT NEEDED
- Turkey Injector
- Reynold's Oven Turkey Bag - prepped per manufacturer instructions
- Roasting Pan
- **Preheat Oven To Temperature Recommended By Reynold's Oven Turkey Bag For Your Turkey Size**
- 1) Prep your turkey, removing the giblets and neck. Most manufacturers thankfully bag them up for easy removal from the turkey. Pat the turkey down with paper towels.
- 2) Melt the butter either in a saucepan on the stove, or in a microwave save bowl. Once the butter is melted, add the olive oil, lime juice, Worcestershire sauce, and the 6 tbsp of Caribbean jerk seasoning. Mix well. Consult the instructions to your turkey injector and fill it with the butter mixture. Proceed to injecting the bird, first with a shot in each leg, then a shot on each side of the breast. Leave approximately 1/4-1/8 cup of your injection mix remaining so you can use it as a rub for your turkey (next step).
- 3) Turn your turkey over and rub half the remaining injection mixture on the bird. Sprinkle the additional Caribbean jerk seasoning on the bird. Be aware that the flavor can be spicy, so be as sparse or generous with your spice sprinkling based on you and your family's taste. Turn the bird back over, apply the remaining rub on the breast and legs and sprinkle the turkey with more of the Caribbean jerk seasoning.
- 4) Refer again to the directions on the Reynold's Oven Turkey Bags. Open the bag, and place the turkey inside. Don't forget to add the cuts into the bag for the steam to escape! Place the turkey in your roasting pan. Put the turkey in the oven and bake according to the directions provided by Reynold's Oven Turkey Bags regarding the temperature and time.
- 5) Once the turkey is done, be careful to remove the oven turkey bag so you don't lose the juices anywhere other than the roasting pan. It will make extremely tasty pan gravy!
Need Help With Using Reynold's Turkey Oven Bags?
Visit their official site devoted to Reynold's Oven Turkey Bags and cooking with them.
Videos On Turkey Injections
If you want to get a better visual idea on how to inject your turkey, check these out!
Interested In Other Turkey Injection Recipes?
- Top 10 Turkey Injection Marinades
- Beer n' Butter Poultry Injection
Also From About.com
- Cooks.com - Recipes - Turkey Injection
Turkey Injection recipes from cooks.com
- Turkey Injection Sauce With Honey, Herbs And Spice Recipe
Turkey Injection recipe from food.com
- Butter-Injected Turkey
Find the recipe for Butter-Injected Turkey and other turkey recipes at Epicurious.com
Made With Juices From Your Jamaican Jerk Turkey!
This may be the easiest gravy recipe ever.
1) The leftover juices from your turkey, most of which should be easily retrievable from your turkey's oven bag
2) 3 tbsp cornstarch
Pour the juices into a saucepan on your stove and set to low. In a small cup, mix the cornstarch with a tiny bit of water, just enough to make a paste. Stir in the cornstarch mixture to the pan juices. Continue stirring until the gravy has thickened, about 5 minutes. Add more cornstarch/water mixture if you would like a thicker gravy.
The best part about using the oven bag is you don't have to work to get the yummy brown bits off of the bottom of the roasting pan because they are all contained in the liquid in the bag! In addition, the juices contain the flavor of the Jamaican jerk rub and injection, so you don't need to add any seasoning to the gravy. In fact, the pan gravy may taste even better to me than the turkey itself!
Gravy Skimmers/Fat Separators
Gravy separators are a great tool to make it easy to skim the fat off of your gravy or sauce. Some of these even allow you to skip the actual skimming off of the fat and keeps that separate from the gravy for you. How nice is that?