Sweet Heat Simple Jerk Turkey
Prep time: 5 minutes (rub), 10 minutes (turkey)
Cook time: 3 hours +/-
Makes: 10-15 serving
- 1 whole Ontario turkey 12-15 lbs (5.5 to 6.8 kg)
- 2 sweet onions
- 6 green onions
- 2 scotch bonnet peppers (remove seeds for less heat)
- 2 tbsp (30mL) grated ginger
- 10 cloves of garlic
- 2 tbsp (30mL) fresh thyme leaves
- 1 ½ tsp (7.5 mL) ground all spice
- 1 tsp (5 mL) black pepper
- 1 tsp (5 mL) nutmeg
- 1 tsp (5 mL) cinnamon
- 1 tsp (5 mL) chili powder
- 1 tsp (5 mL) crushed red chili flakes
- ½ cup (125 mL) brown sugar
- ½ cup (125 mL) peanut oil (or canola oil)
- 1 tbsp (15 mL) white vinegar
- 2 tbsp (30 mL) soy sauce
- Kosher salt
Place all of the ingredients (except for the turkey and kosher salt), into a blender or food processor and blend until smooth. Store in the fridge until ready to use (can be stored for up to one week).
The night before, clean and dry the turkey, removing the neck and giblets if present. Lightly grease a roasting pan with cooking spray. Rub the marinade all over the turkey, making sure to get into all the cavities and crevices. Put the turkey breast side up into the roasting pan, cover with foil, and put in the fridge overnight.
Take the turkey out of the fridge one hour before cooking to let it come up to room temperature for quicker and more even cooking. Preheat your oven to 325ºF (165ºC). Season the entire turkey, including the cavities, with kosher salt. Tuck the wing tips under the bird, and tie the legs together with kitchen twine. Tent loosely with foil to prevent over browning. Place onto the middle rack of the oven.
After 2 hours, remove the foil and increase the temperature to 400ºF (200ºF) to brown the skin. Check the turkey frequently after the 2 ½ hour point, if it starts getting too brown, tent with foil again.
The turkey is done when a meat thermometer reads 175ºF (80ºF) in the thigh, or 165ºF (74ºF) in the breast. Let the turkey rest for 20 minutes before carving.
This rub will do up to a 15 lbs bird, increase as required.
Recipe and photography courtesy of Katrina Kajganic (KitchenTrials.com)