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This Jerk Turkey recipe takes a whole turkey and infuses it with bold Caribbean flavours, creating a golden, juicy, and flavourful centerpiece. With an optional brine and simple steps, learn how to cook a turkey for Thanksgiving.
For more delicious turkey recipes, try my Jerk Turkey Legs, Jerk Turkey Wrap, and Cajun Butter Turkey Breast next.
Give your traditional Thanksgiving turkey a Jamaican twist with a homemade jerk marinade. My marinade, with its bold spices and optional scotch bonnet heat, takes a whole turkey to the next level.
It’s the easiest way to roast a turkey. Plus you get crispy skin and succulent meat that will have your family and guests raving. You can brine the turkey for extra juiciness or skip that step if you’re short on time. There’s room for shortcuts without sacrificing flavour!
Whether you’re spicing up your holiday recipes or trying something new, this jerk turkey recipe is a guaranteed hit. It might just become your new Thanksgiving tradition!
Jerk Turkey Ingredients
- Whole Turkey: Choose a 10-12 pound turkey for this recipe. Thaw it fully (I’ll teach you how to properly thaw a turkey). Also remove the giblets and neck from the cavity before preparing.
- Chicken Stock: Use chicken stock or water to add moisture to the pan during roasting. Keep extra on hand in case you need more throughout the cooking process.
Jerk Butter
- Unsalted Butter: Use softened butter for easy mixing and spreading. Unsalted butter allows you to control the salt level in the jerk butter.
- Garlic: Use freshly minced garlic for the best flavour. It adds a fragrant, savoury note to the jerk butter.
- Jerk Marinade: Opt for a homemade marinade or a trusted store-bought brand like Grace or Walkerswood. You can choose mild or hot depending on your spice preference.
- Fresh Thyme: Use fresh sprigs of thyme for a herbaceous touch that complements the bold jerk flavours.
- Seasoning: If you’re skipping the brine, use 4 teaspoons of seasoning salt to ensure the whole turkey is well-seasoned. Black pepper adds a subtle kick to balance the flavours.
- Light Sodium Soy Sauce: Light sodium soy sauce is ideal for controlling saltiness, especially if brining. If not brining, regular soy sauce can be used for a deeper flavour.
Salt Water Brine
- Water (for Brine): Use enough water to completely submerge the turkey in the brine. A large container or pot is helpful for this step.
- Kosher Salt: Essential for the brine, kosher salt dissolves easily in water and helps tenderize and season the turkey during the soaking process.
How To Thaw a Turkey
To safely thaw a turkey, place it in the refrigerator in its original packaging, allowing 24 hours for every 4-5 pounds. For a 10-12 pound turkey, plan for at least 3 days of thawing.
If you need to thaw it faster, submerge the turkey (still wrapped) in cold water, changing the water every 30 minutes. This method takes about 30 minutes per pound. Never thaw a turkey at room temperature to avoid food safety issues.
How to Cook a Turkey
Brining the Turkey
Brining is my first step to ensure a juicy, tender turkey. I dissolve one cup of kosher salt in 16 cups of water in a large container. You want it big enough to fully submerge the bird.
Once the salt is dissolved, I lower the whole turkey into the brine, cover it, and refrigerate it for at least 12 hours.
Should You Brine Your Turkey?
Brining is optional but highly recommended. It adds extra moisture and ensures a tender, juicy turkey. But you can skip it if you’re short on time or prefer to simplify the process.
After brining, I remove the turkey, discard the water, and pat it dry with paper towels. Drying the turkey completely is key to achieving that golden, crispy skin later
How to Jerk a Turkey
Once the turkey is brined and ready, it’s time to prepare the jerk butter. In a mixing bowl, I combine softened butter with minced garlic, jerk marinade, fresh thyme, seasoning salt, black pepper, and a splash of light sodium soy sauce. This creates a rich, aromatic paste packed with Caribbean flavours.
To season the turkey, I gently loosen the skin over the breast and thighs by sliding my fingers underneath. Then, I spread half of the jerk butter directly under the skin, making sure the meat is evenly coated.
The remaining butter gets rubbed all over the outside of the turkey and inside the cavity. For the best flavour, I let the turkey marinate for a few hours—or overnight if I have time—to let the jerk seasoning infuse the meat.
Roast Turkey
Before roasting, I preheat the oven to 325°F (163°C) and let the turkey sit at room temperature for about 30 minutes. This helps the bird cook more evenly. I place the turkey on a roasting rack in a large roasting pan and pour chicken stock or water into the bottom of the pan.
Then, I cover the turkey tightly with foil to trap in the moisture for the first part of roasting.
I roast the turkey for about 15 minutes per pound. I baste it with pan drippings every 30 to 45 minutes after the first hour and a half.
At the halfway point, I remove the foil to let the skin turn beautifully golden brown. If it starts to brown too quickly, I’ll loosely cover it again.
To check for doneness, I use a meat thermometer—165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh means it’s ready. Once out of the oven, I let the turkey rest for at least 30 minutes before carving.
Serving the Jerk Turkey
After resting, the turkey is ready to carve and serve. I love how the jerk butter adds bold Caribbean flavour to every bite, and the crispy skin and juicy meat make it a true showstopper. Pair it with your favourite sides for a Thanksgiving feast that will have everyone coming back for seconds!
How Long to Cook a Turkey
The cooking time for a whole turkey depends on its size and the oven temperature. At 325°F (163°C), plan for about 15 minutes per pound, which means a 10-12 pound turkey will take approximately 2.5 to 3 hours.
Variables like whether the bird is stuffed, if the oven runs hot or cold, and how often you baste can affect the cooking time. Always use a meat thermometer to ensure the turkey fully cooks —165°F (74°C) in the breast and 175°F (79°C) in the thigh.
Turkey Recipe Tips
- Let the turkey come to room temperature before roasting. Allowing the turkey to sit out for 30 minutes ensures even cooking and prevents it from drying out.
- Loosen the skin carefully to apply the jerk butter. Gently sliding your fingers under the skin helps spread the butter evenly over the meat, infusing it with flavour and keeping it moist.
- Cover the turkey tightly with foil for the first part of roasting. This helps lock in moisture while the turkey begins to cook. Remove the foil halfway through to allow the skin to brown.
- Use a meat thermometer to check for doneness. The turkey is fully cooked when the breast reaches 165°F (74°C) and the thigh reaches 175°F (79°C). This is the most reliable way to ensure your turkey is perfectly cooked.
- Baste the turkey regularly for crispy, golden skin. After the first hour and a half, baste every 30-45 minutes with pan drippings to keep the skin crispy and the meat juicy.
- Let the jerk turkey rest before carving. Resting for at least 30 minutes allows the juices to redistribute, making the meat tender and easier to carve.
What to Serve with this Jerk Turkey Recipe
- Steamed Cabbage: Lightly seasoned and tender, it is a simple yet satisfying side that adds balance to this rich meal.
- Cornbread: Sweet and buttery cornbread complements the savoury seasoning of the turkey, making it a comforting and crowd-pleasing side.
- Mac and Cheese: Rich, cheesy, and indulgent, mac and cheese is a classic side. It brings a creamy contrast to the spicy jerk marinade.
- Rice and Peas: This Caribbean staple is a natural match for jerk turkey. It’s a fragrant coconut-infused rice and tender peas that rounds out the meal with authentic flavour.
Storage
To store leftover jerk turkey, carve the bird into smaller portions. Then place them in airtight containers or wrap tightly with foil or plastic wrap. Refrigerate within 2 hours of cooking and consume within 3-4 days, or freeze for up to 3 months.
To reheat, warm in the oven at 325°F (163°C), adding a little broth or water to keep it moist, or use the microwave for smaller portions, covering to retain moisture.
Frequently Asked Questions (FAQs)
Yes, the jerk butter can be prepared a day or two in advance and stored in the refrigerator. Let it come to room temperature before spreading it under the turkey skin and on the outside.
Using a roasting rack helps the heat circulate evenly around the whole turkey and prevents it from sitting in its juices. If you don’t have one, you can place the turkey on a bed of sturdy vegetables like carrots and onions to elevate it.
Basting the jerk turkey with pan drippings every 30-45 minutes after the first hour and a half helps keep it moist. Covering it tightly with foil during the initial roasting period also locks in moisture.
More Main Course Recipes
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Whole Roasted Jerk Turkey Recipe
Equipment
- Large container with lid or brining bag, to brine turkey.
- Mixing Bowl to mix jerk butter.
- Roasting pan with a rack to roast turkey in oven.
- Meat Thermometer to check for doneness.
- Basting brush or spoon to baste turkey and keep meat moist.
- Aluminum Foil to tent turkey in roasting pan.
Ingredients
- 1 10-12 pounds Whole Turkey, thawed, giblets and neck from turkey removed
- 2-4 cups Chicken Stock, or water, more as needed
Jerk Butter
- 1 cup Unsalted Butter, softened
- 8-10 cloves Garlic, minced
- 7 tbsp Jerk Marinade, or if using store bought, mild or hot grace or walkerswood brand recommended
- 5 sprigs Fresh Thyme
- 2 tsp Seasoning Salt, if not brining turkey, use 4 tsp
- 1 tsp Black Pepper
- 4 tbsp Light Sodium Soy Sauce, if not brining turkey, use regular soy sauce
Salt Water Brine
- 16 cups Water, or enough to fully submerge the turkey
- 1 cup Kosher Salt
Instructions
Brine Turkey
- In a large enough container to hold turkey, dissolve 1 cup kosher salt in 16 cups of water. Submerge the turkey completely in the brine. Cover and refrigerate for at least 12 hours. After brining, remove the turkey, discard water and pat dry with paper towels.
Jerk Butter
- In a bowl, combine softened butter, minced garlic, jerk marinade, thyme, seasoning salt, black pepper, and light sodium soy sauce. Mix until well combined.
Season Turkey
- Gently loosen the skin of the turkey over the breasts and thighs by sliding your fingers underneath. Spread half of the jerk butter directly under the skin, ensuring the meat is evenly coated. Rub the remaining jerk butter all over the outside of the turkey and inside the cavity. For best results, allow turkey to marinate for a few hours to overnight.
Roast the Turkey
- Preheat the oven to 325°F (163°C) and allow turkey to sit at room temperature for at least 30 minutes to take the chill off. Place the turkey on a roasting rack in a large roasting pan. Pour chicken stock or water in bottom of pan and cover with foil, using a tight seal and place in the middle rack of oven for the first hour and a half.
- Roast the turkey for 15 minutes per pound, basting with pan drippings every 30-45 minutes after the first hour and a half. Remove foil at the half way mark, but loosely cover with foil if the skin begins to brown too quickly.
- Use a meat thermometer to check doneness; the turkey is ready when the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh. Let the turkey rest for at least 30 minutes before carving. Serve and enjoy!
Notes
- 10-pound turkey: 2 hours 30 minutes
- 12-pound turkey: 3 hours
