I don’t think I’m ever making roast turkey again. Yep, I said it. After frying turkey for the first time and experiencing how delicious it was, I don’t think I could go back to baking a turkey in an oven! Fried jerk turkey is where all the holiday vibes are! I promise you, you won’t regret it! If you’ve never tried fried turkey, you’re in for a treat. It’s juicy, convenient (somewhat), and overall tastes better! (This post may contain affiliate links from which I earn commission)
Jerk turkey is a popular Caribbean-inspired way to prepare turkey that results in an incredibly flavorful and juicy dish. The term “jerk” refers to a style of cooking native to Jamaica, where meat is dry-rubbed or wet marinated with a very spicy blend of seasonings before being grilled over aromatic wood coal.
While this method originated with pork and chicken, it can also be used to great effect with turkey. The spice rub penetrates the mild turkey meat, infusing it with tons of zesty flavor.
Making jerk turkey at home is easy to do with just a few simple steps. Here is a complete guide to preparing mouthwatering jerk turkey.
What is Jerk Seasoning?
The key to great jerk turkey lies in the unique Jamaican jerk seasoning used to marinate the meat. Jerk seasoning features a lively blend of spices including:
- Allspice
- Scotch bonnet peppers
- Cloves
- Cinnamon
- Thyme
- Nutmeg
- Garlic
- Brown sugar
- Ginger
- Vinegar
- Soy sauce
When combined these ingredients create an aromatic slightly sweet and very spicy marinade. Scotch bonnet peppers are integral to jerk seasoning, providing intense heat similar to habanero chiles.
Benefits of Cooking Turkey with Jerk Seasoning
There are several advantages to preparing turkey with a zesty jerk marinade:
- Infuses the mild turkey meat with bold, complex flavors
- Short active marinating time quickly infuses lots of spice
- Cooking method helps seal in moisture and tenderness
- Provides a fun Caribbean flair to everyday turkey
- Allows you to put a unique twist on classic roasted turkey
Step-by-Step Guide to Making Jerk Turkey
With just a few easy steps, you can make flavorful jerk turkey at home.
Ingredients
- 1 whole turkey (10-15 lbs)
- 1 cup jerk seasoning marinade (recipe below)
- 1⁄4 cup olive oil
- Lime wedges for serving
Jerk Marinade Ingredients:
- 3 tbsp brown sugar
- 2 tbsp allspice berries
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp dried thyme
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1⁄2 tsp cloves
- 1⁄4 tsp cayenne pepper
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1⁄4 cup soy sauce
- 1⁄4 cup lime juice
- 2 tbsp vegetable oil
- 2 tbsp water
Directions
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Make the Marinade: Combine all marinade ingredients in a blender and puree until smooth.
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Prep the Turkey: Rinse turkey and pat dry with paper towels. Place breast side up on a cutting board.
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Loosen the Skin: Gently loosen the skin from the breast and thigh areas with your fingers.
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Rub Marinade Under Skin: Spoon some of the marinade under the loosened skin and rub all over.
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Spread Marinade Over Turkey: Pour the remaining marinade over the entire turkey surface.
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Marinate Overnight: Cover and refrigerate overnight, or up to 24 hours.
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Roast the Turkey: Preheat oven to 325°F. Place turkey on a rack in a roasting pan. Roast for 2 1⁄2 to 3 hours until the internal temperature reaches 165°F.
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Rest and Carve: Let rest for 20 minutes before slicing. Serve with lime wedges.
Tips for Perfect Jerk Turkey
Follow these tips for best results when making your jerk turkey:
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Use fresh, high-quality spices for optimal marinade flavor.
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Allow the turkey to marinate overnight in the fridge so the spices can fully penetrate.
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Loosen the skin before applying marinade directly to the meat to maximize flavor infusion.
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Roast at 325°F to let the collagen break down for a super juicy turkey.
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Let the cooked turkey rest before slicing so the juices redistribute.
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Add a squeeze of fresh lime to complement the spices.
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Pair with classic sides like coconut rice, beans, plantains, and slaw.
Alternative Cooking Methods
While roasting is easiest, you can also cook jerk turkey using these methods:
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Grilling – For authentic charred jerk flavor, use indirect heat and move over direct heat briefly to char.
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Smoking – For delicious smoky notes, smoke the turkey in a smoker at 325°F until fully cooked.
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Spatchcocking – Removing the backbone speeds cooking and crisps the skin.
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Dry Rub – For extra crispy skin, use a dry jerk rub under and on top of the skin.
Serving Suggestions
Jerk turkey complements these sides nicely:
- Coconut rice
- Black beans
- Mango salsa
- Fried plantains
- Pineapple coleslaw
- Grilled corn
A squeeze of lime brightens up the plate.
Make Ahead and Leftover Tips
You can prep jerk turkey in advance:
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Make the marinade up to 5 days ahead.
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Marinate the turkey 1-2 days in advance.
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Cook, cool and refrigerate for up to 4 days. Reheat before serving.
Leftovers will keep in the fridge for 4-5 days. Use them in:
- Sandwiches
- Salads
- Tacos
- Soup
- Casseroles
Jerk Turkey Delivers Big, Bold Flavor
With just a simple overnight marinade, it’s easy to infuse turkey with the lively spice and aroma of Jamaica. Follow this straightforward guide for jerk turkey that’s tender, juicy, and full of flavor. Get creative with sides for a vibrant Caribbean-inspired feast.
Tips for Turkey Prep
-Decide whether or not you’ll be choosing a fresh or frozen turkey. Most people buy frozen turkeys, but if you do, allow sufficient time for thawing. -Use the turkey within four days of thawing. It’s best to thaw in the refrigerator (use the one day of thawing per 4 lbs of turkey rule) or use cold water to thaw.
-Pat dry before seasoning, and remember to remove the gizzards and discard the plastic used to keep the turkey legs together.
-If roasting a turkey, use a meat thermometer by inserting it into the most dense part of the turkey (usually the breast) to accurately determine the temperature.
-Choose the right size turkey for you! I use 2-3 lbs per person as a rule of thumb which would allow us dinner and leftovers. For a family of 4 or 5, a 13 lb turkey should suffice.
-Choose the best vessel to cook your turkey in. If roasting a turkey, I recommend a good 17” x 13” turkey roasting pan. An affordable option here: https://amzn.to/4fjWJpG or, on the higher end, I recommend Hexclad : https://amzn.to/48IpR7D
-If frying a turkey, here is the turkey fryer I used: https://amzn.to/3ULGtpj
Safety Tips for Frying Turkey
-Place the fryer on level ground at least 10 feet away from anything flammable, like buildings or a wooden deck.
-Make sure the turkey is completely thawed before putting it in the fryer.
-Avoid overfilling the fryer with oil, as this can cause the unit to tip over and spill hot oil.
-Never leave the fryer unattended while it’s in use, as the oil will continue to heat up without thermostat controls.
-Keep children and pets a safe distance away from the fryer, both while it’s in use and after.
-Raise and lower the turkey slowly to prevent oil splatter, burns, and fire. Keep children and pets away from the fryer to prevent tipping, even after the turkey is done. The oil is dangerously hot for hours
How to make JERK TURKEY! | (Oven Style) Deddy’s Kitchen
FAQ
Can you use jerk seasoning on a turkey?
Try a Caribbean twist on a roast dinner with this jerk turkey. Serve with rice and peas, plus creamy coleslaw to balance the spiciness of the jerk marinade.
What is jerk marinade made of?
Ingredients: pineapple juice concentrate, water, soy sauce (water, wheat, soybeans, salt), tomato paste, rice wine vinegar, lime juice, scotch bonnet peppers, …
What cooking method is best for turkey?
The breast is tender, thus this requires dry cooking methods which include stir fry, sauté, pan fry, deep fry, broil, grill, and roast. Turkey breast is also an excellent choice for moist cooking methods such as boiling (simmer) and poaching.
How to cook a turkey caribbean style?
Rub the rum butter all over the turkey, season well, then brush with some marinade and place in the oven. Cook for 8 to 10 minutes at the highest heat then reduce the heat to 180ºC/gas 4, cover the turkey with foil and roast for 35 to 40 minutes per kilo, basting with the marinade every 30 minutes.