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| Image courtesy of h kama from Pixabay |
While the traditional roast turkey holds a special place on many dining tables, why not add a touch of the Caribbean to your celebrations?
This Jamaican Jerk Turkey recipe infuses your holiday feast with bold flavours and a delightful spice that is sure to impress your guests.
Ingredients
For the jerk marinade:
1 whole turkey (about 4-5 kg)
4 spring onions, chopped
4 cloves of garlic, minced
2 teaspoons of fresh thyme leaves
2 teaspoons of dried oregano
2 teaspoons of allspice (pimento) berries
1 teaspoon of nutmeg
1-2 Scotch bonnet peppers (to taste)
1 tablespoon of brown sugar
Juice of 2 limes
60ml soy sauce
60ml vegetable oil
Salt and pepper to taste
For the basting sauce:
60ml honey
60ml soy sauce
2 tablespoons of apple cider vinegar
Fresh thyme leaves for garnish
Instructions
1. Prepare the Marinade: Begin by making the jerk marinade. In a blender or food processor, combine the spring onions, garlic, thyme, oregano, allspice, nutmeg, Scotch bonnet peppers (careful with the seeds if you prefer less heat), brown sugar, lime juice, soy sauce, and vegetable oil. Blend until smooth.
2. Marinate the Turkey: Clean and pat the turkey dry with kitchen paper. Rub the jerk marinade generously all over the turkey, including under the skin and inside the cavity. This will ensure that the flavours penetrate the meat. For the best results, marinate the turkey overnight in the refrigerator, allowing the spices to work their magic.
3. Preheat the Oven: On Christmas Day, preheat your oven to 180°C (350°F).
4. Roast the Turkey: Place the marinated turkey on a roasting rack in a large roasting tin. Cover loosely with foil to prevent excessive browning. Roast the turkey for approximately 2.5 to 3 hours, depending on its size. A good rule of thumb is 20 minutes per kg.
5. Baste for Flavour: While the turkey roasts, prepare the basting sauce by mixing the honey, soy sauce, and apple cider vinegar in a small bowl. Baste the turkey with this mixture every 30 minutes to keep it moist and enhance the flavour.
6. Check for Doneness: To check if the turkey is cooked, insert a meat thermometer into the thickest part of the thigh; it should read 75°C (165°F). If you don’t have a thermometer, ensure the juices run clear when the thickest part is pierced.
7. Rest and Serve: Once done, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring each slice is succulent and full of flavour.
8. Garnish and Enjoy: Garnish the turkey with fresh thyme leaves and serve it alongside traditional Christmas sides like roasted vegetables, rice and peas, and gravy. Your guests will be delighted by the unexpected yet comforting combination of flavours that this Jamaican Jerk Turkey brings to the table.
This festive season, step outside the norm and embrace the vibrant flavours of Jamaican cuisine with this jerk turkey recipe.
It’s a beautiful fusion of tradition and Caribbean spice, perfect for creating lasting memories with friends and family.
So, put on your apron, crank up some reggae tunes, and get ready to serve up a Christmas feast that will be talked about long after the last crumb has been devoured. Happy cooking and merry Christmas!
We feel that you should serve this with suitable drinks from Jamaica. Appleton Estate Signature Jamaica Rum, Guinness West Indies Porter, Red Stripe Lager or Dragon Stout. All of which are generally available in the UK.