Jacqui Tyson’s Jerk Turkey Recipe

3 1/2 HRS



Thanksgiving isn’t a Jamaican holiday, but with millions of Jamaicans in the diaspora using the occasion to reflect and show gratitude for blessings, family and friends over a well-prepared feast — usually centered around turkey — Here’s renowned Chef Jacqui Tyson adding a Jamaican spice to Thanksgiving with her signature Jerk Turkey recipe.

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Adjust Servings
12 - 15 lbs Turkey
2 bottles Walkerswood Mild Jerk Seasoning
1 cup white wine
2 lbs butter
2 tsps smoked paprika




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

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

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

1. Place in an oven, preheated to 350 degrees Fahrenheit.
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2. Baste the turkey with the butter and paprika mixture every 30-45 minutes.
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3. Once the caramel brown colour has been achieved, use aluminum foil to tent and cover the turkey completely.
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4. 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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