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main course | on the grill | turkey

Jamaican Jerk Turkey

Prep Time: 24 hours Cooking Time: 45 minutes 4-6 servings


Products Included In Recipe

Ingredients

3 lbs | 1.5 kg Granny's Granny's turkey pieces (skin-on bone-in thighs, breast and/or drumsticks) pieces, skin removed

Marinade

2 tbsp | 30 ml vegetable oil
3 tbsp | 45 ml garlic, chopped
2 tbsp | 30 ml ginger, chopped
3 bunches green onion, chopped
2-4 hot chili peppers, chopped
2 bay leaves
1/4 cup | 65 ml dark rum
2 tbsp | 30 ml fresh lime juice
1 tbsp | 15 ml salt
2 tsp | 10 ml ground allspice
1 tbsp | 15 ml fresh thyme

Directions

Add all marinade ingredients to a food processor and pulse until just finely chopped.
Prick the chicken pieces with the point of a knife and then rub with jerk marinade.
Cover and refrigerate for 4 -24 hours.
Cook marinated chicken pieces slowly over medium heat (350°F | 175°C) on an oiled grill for 45 minutes, turning once after 20 minutes.
The turkey is cooked when the internal temperature reaches 170°F (77°C)

From the Chef: "Cooking over hardwood charcoal or adding wood chips to a gas grill will produce the most authentic “jerk” flavour. For an extra hot marinade, use Habanera or Scotch Bonnet chilies. For a milder version, use jalapeño chilies."

Recipe courtesy of Chef Jason Wortzman
Copyright 2019 Granny's Poultry Cooperative (Manitoba) Ltd.,
All Rights Reserved

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