Just as I am about to order my Honey Baked Turkey Breast for Thanksgiving, my friend sends me the following recepie for Jerk Turkey. I am a huge fan of Jerk, and love just about anything prepared with Jerk. For those of you not familiar with Jerk style of cooking, “Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers. Other ingredients may include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, and salt.”-Wikepedia
As much as I love my Honey Baked Turkey, I have to admit, the idea of having Jerk Turkey for Thanksgiving is pure heaven. I’ll make this with a turkey breast (I only cook for 4), and I will enjoy it just the same…
To prepare your Jerk Turkey you will need the following:
Jerk Seasoning- WalkerWood can be found at World Market
Turkey (full bird or breast)
Pimento Wood Chips (or any flavor that you like)
Step 1. Marinate your bird. Rub the bird inside and out. Get a good amount under the skin. Cover and refrigerate overnight or up to 24 hours.
Step 2. Soak pimento wood chips for 20 minutes.
Step 3. Wrap wood chips tightly in foil and poke holes in foil. Holes should be big enough to let smoke escape.
Step 4. Place pouch directly on coals or directly above gas burner.
Step 5. Place turkey directly on grill. Cook at 250-275 about 30 min per pound.
Step 6. After about 2 hours, add another package of soaked Pimento Wood Chips. Rotate the bird clockwise every hour or so.
Step 7. Baste with your favorite liquid. Jamaican Red Stripe Beer is a favorite.
Step 8. Use a meat thermometer. Check the temp in the thigh nearest to breast. Turkey is done at 165 degrees.
Step 9. Carve it up!
Smoking is the traditional way to prepare jerk. However, you can grill, fry, bake (traditional or with a cooking bag) or rotisserie. What if you prepared it two types of ways for your guests? Nice right! I recommend keeping your meats 15lbs or less to absorb the seasonings and decrease your cooking time. Jerk can also be used on chicken and fish. Traditionally Jerk is served with rice and peas. However serve your Jerk Turkey with whatever sides you wish…