I don’t think I’m ever making roast turkey again. Yep, I said it. After frying turkey for the first time and experiencing how delicious it was, I don’t think I could go back to baking a turkey in an oven! Fried jerk turkey is where all the holiday vibes are! I promise you, you won’t regret it! If you’ve never tried fried turkey, you’re in for a treat. It’s juicy, convenient (somewhat), and overall tastes better! (This post may contain affiliate links from which I earn commission)
Jerk turkey is a flavorful Caribbean-inspired way to prepare turkey that results in a mouthwatering feast Making jerk turkey at home is easy to do with just a few simple steps,
What is Jerk Turkey?
Jerk turkey gets its name from the unique Jamaican jerk seasoning that is used to marinate the meat. Jerk seasoning features a blend of lively spices like allspice, Scotch bonnet peppers, cloves, cinnamon, thyme, nutmeg, garlic, brown sugar, ginger, vinegar and more. When rubbed onto turkey and allowed to marinate, these spices infuse the meat with tons of aromatic flavor.
Jerk cooking originated in Jamaica, where meat is dry-rubbed or wet marinated with the jerk blend before being grilled over aromatic wood coal While traditionally made with chicken or pork, the jerk technique can also be used with turkey.
Benefits of Jerk Turkey
There are several benefits to cooking turkey with jerk seasoning
- Adds bold, spicy and complex flavors to otherwise mild turkey meat
- Short marinating time infuses lots of flavor fast
- Cooking method seals in juiciness
- Provides a unique alternative to basic roasted turkey
- Allows you to put a fun Caribbean twist on turkey
Step-by-Step Guide to Making Jerk Turkey
Making jerk turkey is a fairly straightforward process. With just a few simple steps, you can have incredibly flavorful jerk turkey on the table.
Ingredients
- 1 whole turkey (10-15 lbs)
- 1 cup jerk seasoning marinade (see recipe below)
- 1⁄4 cup olive oil
- Lime wedges for serving
Marinade Ingredients
- 3 tbsp brown sugar
- 2 tbsp allspice berries
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp dried thyme
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1⁄2 tsp cloves
- 1⁄4 tsp cayenne pepper
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1⁄4 cup soy sauce
- 1⁄4 cup lime juice
- 2 tbsp vegetable oil
- 2 tbsp water
Directions
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Make the Marinade: Combine all marinade ingredients in a blender and puree until smooth.
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Prep the Turkey: Rinse turkey and pat dry with paper towels. Place breast side up on a cutting board.
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Loosen the Skin: Gently loosen the skin from the breast and thigh areas with your fingers.
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Rub Marinade Under Skin: Spoon some of the marinade under the loosened skin and rub all over.
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Spread Marinade Over Turkey: Pour the remaining marinade over the entire turkey surface.
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Marinate Overnight: Cover and refrigerate overnight, or up to 24 hours.
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Roast the Turkey: Preheat oven to 325°F. Place turkey on a rack in a roasting pan. Roast for 2 1⁄2 to 3 hours until internal temperature reaches 165°F.
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Rest and Carve: Let rest 20 minutes before slicing. Serve with lime wedges.
Tips for Perfect Jerk Turkey
Follow these tips for the best results when making jerk turkey:
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Choose fresh, high-quality spices for the best flavor in your marinade.
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Allow turkey to marinate overnight in the fridge so the flavors can fully develop.
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Loosen the skin before rubbing marinade directly onto the meat for maximum flavor infusion.
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Use a low roasting temp of 325°F to allow the collagen in the meat to fully break down and keep the turkey extra juicy.
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Let the turkey rest before carving so the juices can reabsorb for moist, tender meat.
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Add a squeeze of fresh lime juice over sliced turkey to brighten the flavors.
Alternative Cooking Methods
While roasting is the easiest route, you can also cook jerk turkey using these methods:
Grilling: For authentic char-grilled jerk flavor, grill the turkey over indirect heat, moving it directly over the heat just long enough to char.
Smoking: For deep, smoky flavor, smoke the turkey in a smoker set to 325°F until fully cooked.
Spatchcocking: Removing the backbone and flattening the bird speeds cooking and adds great texture.
Dry Rub: For crispy skin, apply dry jerk seasoning alone under and atop the skin.
Serving Suggestions
Jerk turkey pairs well with:
- Coconut rice
- Black beans
- Mango salsa
- Fried plantains
- Pineapple coleslaw
- Grilled corn
Serve with lime wedges for squeezing over the turkey to enhance the bright flavors.
Make Ahead and Leftover Tips
You can make jerk turkey ahead:
- Prepare marinade up to 5 days in advance.
- Marinate turkey 1-2 days in advance.
- Cook, cool and refrigerate turkey up to 4 days in advance. Reheat before serving.
Leftovers will keep refrigerated for 4-5 days. Use leftovers in:
- Sandwiches
- Salads
- Tacos
- Soup
- Casseroles
In Summary
It’s easy to infuse turkey with flavorful jerk seasoning. By marinating overnight, the turkey takes on the spicy, aromatic flavored of the Caribbean. Follow the step-by-step guide for jerk turkey that’s moist and full of zesty flavor. Get creative with serving suggestions for a complete island-inspired feast.
Safety Tips for Frying Turkey
-Place the fryer on level ground at least 10 feet away from anything flammable, like buildings or a wooden deck.
-Make sure the turkey is completely thawed before putting it in the fryer.
-Avoid overfilling the fryer with oil, as this can cause the unit to tip over and spill hot oil.
-Never leave the fryer unattended while it’s in use, as the oil will continue to heat up without thermostat controls.
-Keep children and pets a safe distance away from the fryer, both while it’s in use and after.
-Raise and lower the turkey slowly to prevent oil splatter, burns, and fire. Keep children and pets away from the fryer to prevent tipping, even after the turkey is done. The oil is dangerously hot for hours
Tips for Turkey Prep
-Decide whether or not you’ll be choosing a fresh or frozen turkey. Most people buy frozen turkeys, but if you do, allow sufficient time for thawing. -Use the turkey within four days of thawing. It’s best to thaw in the refrigerator (use the one day of thawing per 4 lbs of turkey rule) or use cold water to thaw.
-Pat dry before seasoning, and remember to remove the gizzards and discard the plastic used to keep the turkey legs together.
-If roasting a turkey, use a meat thermometer by inserting it into the most dense part of the turkey (usually the breast) to accurately determine the temperature.
-Choose the right size turkey for you! I use 2-3 lbs per person as a rule of thumb which would allow us dinner and leftovers. For a family of 4 or 5, a 13 lb turkey should suffice.
-Choose the best vessel to cook your turkey in. If roasting a turkey, I recommend a good 17” x 13” turkey roasting pan. An affordable option here: https://amzn.to/4fjWJpG or, on the higher end, I recommend Hexclad : https://amzn.to/48IpR7D
-If frying a turkey, here is the turkey fryer I used: https://amzn.to/3ULGtpj
How to make JERK TURKEY! | (Oven Style) Deddy’s Kitchen
FAQ
Can you use jerk seasoning on a turkey?
Try a Caribbean twist on a roast dinner with this jerk turkey. Serve with rice and peas, plus creamy coleslaw to balance the spiciness of the jerk marinade.
What is the secret to a moist turkey?
Baste It Another key to a delicious, juicy turkey is to baste as it cooks. Basting is also the key to delicious pan drippings and gravy! I love the combination of melted butter, chicken broth, and a little bit of cooking sherry for this turkey. Rich and flavorful, just as Thanksgiving and the holidays should be.
What is jerk marinade made of?
Jerk marinade combines spices and other aromatic ingredients like scotch bonnet peppers, onion, garlic, ginger, thyme, and allspice to create a spicy mix that can be used to flavor meat.
What can I put on my turkey to give it flavor?
Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick.Aug 1, 2024