Jamaican Jerk Turkey

Clock Icon 45 minutes + (24 hours to marinate the meat) |
Servings: 4-6 |
Prep: 24 Hours (Marinating) |
Cook: 45 minutes

Jamaican Jerk Turkey

Clock Icon 45 minutes + (24 hours to marinate the meat)
Servings: 4-6
Prep: 24 Hours (Marinating)
Cook: 45 minutes

Jamaican Jerk Turkey

Clock Icon 45 minutes + (24 hours to marinate the meat)
Servings: 4-6
Prep: 24 Hours (Marinating)
Cook: 45 minutes

Ingredients

Ingredients

  • 3.5 lbs (1.5 kg) Granny’s turkey pieces, skin removed
  • 2 Tbsp (30 mL) vegetable oil
  • 4 cloves garlic, chopped
  • 1 Tbsp (15 mL) ginger, chopped
  • 3 bunches Peak of the Market green onion, chopped
  • 2-4 hot chili peppers, chopped
  • 2 bay leaves
  • 1/4 cup (65 mL) dark rum
  • 1 Tbsp (30 mL) fresh lime juice
  • 2 tsp (10 mL) salt
  • 1 1/2 tsp (7.5 mL) ground all spice
  • 1 Tbsp (15 mL) fresh thyme

Method

  1. Add all ingredients except turkey to a food processor, and pulse until finely chopped.
  2. Prick the turkey pieces (skin may be removed first, if desired) with the point of a knife and then rub with jerk marinade.
  3. Cover and refrigerate for 24 hours.
  4. Cook slowly over medium 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 pieces once halfway through. The turkey is cooked when the internal temperature reaches 170°F (77°C).