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Jacqui Tyson’s Jerk Turkey Recipe

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Renowned Chef Jacqui Tyson adds Jamaican spice to Thanksgiving with her signature Jerk Turkey recipe.

Ingredients
12-15 lb turkey
2 bottles Walkerswood Mild Jerk Seasoning
1 cup white wine
2 lb of butter
2 tbsps smoked paprika

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Jerk Turkey Recipe

Jerk Turkey Recipe

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Equipment

  • Meat Injector

  • Roasting pan

  • Basting brush

Ingredients

  • 12-15 lb turkey

  • 2 bottles Walkerswood Mild Jerk Seasoning

  • 1 cup white wine

  • 2 lb of butter

  • 2 tbsps smoked paprika

Instructions

1

Instructions

Completely defrost the turkey and wash with limes/lemons or a splash of vinegar.
2
Brush the bird with a mild jerk seasoning marinade inside the cavity and on the outside.
3
Cover and rest in the refrigerator and prepare the injectable marinade.
4

Injectable marinade

In a saucepan, combine 1 cup of white wine, ¼ cup of jerk seasoning and 2 sticks of butter.
5
Heat on medium-low heat until the butter is completely melted.
6
Remove from heat and run the mixture through a cheesecloth or fine mesh strainer.
7
Using a meat injector, pull the mixture into the syringe and set aside.
8
Remove the turkey from the refrigerator and inject the bird in the breasts, the joints of the legs and thighs and the wings.
9

Basting rub

In a separate saucepan, melt 1 stick of butter and add 2 teaspoons of smoked paprika.
10
Using a pastry or basting brush, brush the bird entirely with the butter mixture.
11
Cut cubes of cold butter and place all over the bird and under the skin.
12

Cooking the bird

Place in an oven, preheated to 350 degrees Fahrenheit.
13
Baste the turkey with the butter and paprika mixture every 30-45 minutes.
14
Once the caramel brown colour has been achieved, use aluminium foil to tent and cover the turkey completely.
15
The turkey will cook for 15 minutes to each pound. The average 13- to 15-pound turkey will take approximately 3 ½ hours.
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Browse the best collection of Jamaican recipes from around the web by local and international chefs.
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