|3.5 lbs | 1.5 kg||Granny's turkey pieces, skin removed|
|2 tbsp | 30 ml||vegetable oil|
|4||garlic cloves , chopped|
|1 tbsp | 15 ml||ginger, chopped|
|3 bunches||green onion, chopped|
|2-4||hot chili peppers, chopped|
|1/4 cup | 65 ml||dark rum|
|2 tbsp | 30 ml||fresh lime juice|
|2 tsp | 10 ml||salt|
|1 ½ tsp | 7.5 ml||ground allspice|
|1 tbsp | 15 ml||fresh thyme|
Add all ingredients, except turkey, to a food processor and pulse until just finely chopped.
Prick the turkey pieces (skin may be removed first, if desired) with the point of a knife and then rub with jerk marinade.
Cover and refrigerate for 24 hours.
Cook slowly over medium or indirect heat on an oiled grill for 45 minutes, turning once after 20 minutes. Alternatively, turkey can be baked at 350°F (175˚C) for about 45 minutes, turning piece once half way through. 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 marinate, use Habanera or Scotch Bonnet chilies. For a milder version, use jalapeño chilies."
Recipe courtesy of Chef Jason Wortzman