Ingredients

• Turkey:
  • 1 whole turkey (12–14 lbs), thawed
• Jerk Marinade:
  • 4 green onions (scallions), chopped
  • 1 medium onion, chopped
  • 1 – 3 Scotch bonnet peppers (adjust for heat), seeded
  • 4 garlic cloves, minced
  • ¼ cup fresh ginger, grated
  • ¼ cup soy sauce
  • ¼ cup olive oil
  • ¼ cup apple cider vinegar or wine 
  • 2 tbsp lime juice
  • 2 tbsp brown sugar
  • 2 tbsp thyme leaves (fresh preferred)
  • 1 tbsp ground allspice (Pimento seed)
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp black pepper
  • 1 tsp salt

How-To: Preparation

1. Make the Jerk Marinade:

   • Combine all marinade ingredients in a blender or food processor. Blend until smooth.

2. Prepare the Turkey:

   • Remove giblets and neck; rinse the turkey inside and out, then pat dry.
   • Loosen the skin over the breast and legs with your hands, being careful not to tear it.

3. Marinate the Turkey:

   • Generously rub the jerk marinade under the skin, inside the cavity, and over the entire turkey.
   • Place the turkey in a large resealable plastic bag or wrap it tightly in plastic wrap. Refrigerate for 12–24 hours.

4. Preheat the Grill or Oven:

   • For grilling: Preheat a charcoal or gas grill for indirect cooking at ~325°F. Use soaked wood chips (like pimento, apple, or hickory) for a smoky flavor.
   • For oven-roasting: Preheat to 325°F.

5. Cook the Turkey:

   • Grill Method: Place the turkey breast-side up on the cooler side of the grill. Cover and cook, basting every hour with pan drippings or additional marinade. Grill for 3–4 hours or until the internal temperature reaches 165°F in the breast and 175°F in the thigh.
   • Oven Method: Roast on a rack in a roasting pan. Baste every hour, cooking for ~15 minutes per pound.

6. Rest and Serve:

   • Let the turkey rest for 30 minutes, loosely covered with foil, to allow juices to redistribute.
   • Carve and serve with traditional sides like rice and peas, fried plantains, or steamed cabbage.