Whole Roasted Jerk Turkey Recipe
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.
Servings: 10 servings
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
For a 10-12 pound turkey, the recommended roasting time at 325°F (163°C) is 15 minutes per pound, which translates to:
- 10-pound turkey: 2 hours 30 minutes
- 12-pound turkey: 3 hours
Nutrition
Calories: 204kcal | Carbohydrates: 6g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 859mg | Potassium: 203mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2254IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg