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Jerky Roast Turkey – Jerk Spice Thanksgiving Turkey

Jerky Roast Turkey – Jerk Spice Thanksgiving Turkey

Jerky Roast Turkey – Jerk Spice Thanksgiving Turkey

Turkey

The marinade for this turkey breast is adapted from my Jerk Chicken Wings recipe and makes for a delicious, juicy turkey breast with just the right amount of heat that is beautifully balanced by brown sugar.

Ingredients

Marinade:

  • ½ cup diced yellow onion

  • ¼ cup green onions, sliced

  • 6 cloves garlic, roughly chopped

  • 2 habanero peppers, seeded and chopped

  • 1 tablespoon fresh thyme leaves

  • 2 teaspoons dried thyme

  • 1 tablespoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon ground allspice

  • ½ teaspoon cinnamon

  • ½ teaspoon cumin

  • ½ teaspoon freshly grated nutmeg

  • 2 limes, juiced

  • 3 tablespoons soy sauce

  • 2 tablespoons packed brown sugar

  • 2 tablespoons vegetable oil

Turkey:

  • 3 ½ pounds boneless turkey breast

  • 1 large yellow onion, sliced

  • kosher salt to taste

  • 1 lime, cut into wedges (Optional)

Description

  1. Gather all ingredients.

  2. Combine diced onions, green onions, garlic, habanero peppers, fresh and dried thyme, kosher salt, black pepper, allspice, cinnamon, cumin, and in a blender or in large cup if you are using an immersion blender. Add lime juice, soy sauce, brown sugar, and vegetable oil. Blend until smooth.

  3. Place turkey breasts into a large bowl, splay it open, and pour marinade all over the turkey. Flip and toss turkey breast a number of times until it is evenly covered in marinade. Press plastic wrap over the turkey and marinate in the refrigerator for a minimum of 4, up to 12 hours.

  4. Preheat the oven to 450 degrees F (230 degrees C). Transfer the turkey into a roasting pan and tie together with cooking twine. Add sliced onions underneath and around the turkey. Season with salt.

  5. Roast turkey in the preheated oven for 30 minutes. Reduce temperature to 300 degrees F (150 degrees C) and roast until an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C), about 1 hour and 15 minutes longer

  6. Loosely tent with foil and let rest for about 20 minutes. Snip off the strings and serve.

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