Jamaican Jerk Turkey

Posted by Admin On December 18, 2015 0 Comment

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Jamaican Jerk Turkey

Say buh-bye to boring roast turkey and hello to a tasty new island inspired holiday tradition! This recipe for Jamaican Jerk Turkey is simple and delicious. Try it with Sorrel Chutney instead of your typical cranberry sauce.

INGREDIENTS

12 – 16lb turkey
2 cups mild wet jerk seasoning or jerk marinade
4 tsp salt

INSTRUCTIONS

Clean the turkey and pat it dry, removing innards and accessories.
Apply jerk seasoning liberally all over and under your turkey as well as in the cavities. Cover with aluminum foil and store in the refrigerator.
3 hours before cooking time, remove the turkey from fridge and add salt all over and inside the cavities. Replace cover and leave on top of kitchen counter to come to room temperature.
Preheat oven to 260C /500F.
Grease roasting pan with oil. Tuck the wing tips under the turkey and truss the legs together. Tying the legs together is essential for even roasting.
Place the turkey bottom-side-down in the center of the roasting pan. Place in the center of the oven and cook 30 minutes, then reduce oven temperature to 130C / 265F.
After an hour, turn the turkey over to ensure even browning.
Bake for 2 – 2.5 hours or until the deepest part of the breast gives a reading of 70 C/ 161 F. Remove from the oven to rest for at least 30 minutes. Do not poke or prod the turkey while it is resting.
Serve, carve and enjoy!