Caribbean Jerk Turkey
A Caribbean twist on Thanksgiving turkey. This spatchcock jerk turkey marinates in scotch bonnet jerk marinade for up to 2 days, then roasts in about 1½ hours with crispy, spiced skin.
Servings 10
Calories 583kcal
Equipment
- Aluminum Foil
Ingredients
- 1 young turkey 10 to 12 lbs
- 2 tablespoons butter (sliced)
For Dry Rub:
- 2 tablespoons brown sugar
- 2 tablespoons garlic powder
- 1 tablespoon paprika
- 2 tablespoons onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 2 teaspoons coarse kosher salt
Jerk Marinade:
- 1/2 cup Jerk Seasoning (or 1 batch of my homemade Jerk Marinade)
Instructions
- Spatchcock: Place the turkey breast-side down. Using kitchen shears or a sharp knife, cut along both sides of the backbone and remove it. Make a small slit in the breastbone with the shears. Flip it breast-side up and press firmly on the breast until it lies flat. Tuck the wing tips behind the breast.
- Dry: Pat the turkey dry with paper towels.
- Make the rub: Add the dry rub ingredients to a zip-top bag and shake to mix.
- Season the underside: Turn the turkey bone-side up. Rub it with half the dry rub, then half the jerk marinade, working it into every nook and under the skin where you can.
- Season the top: Flip the turkey breast-side up and repeat with the remaining dry rub and jerk marinade, including the neck cavity.
- Marinate: Place it in a large bowl covered tightly with plastic wrap, or in an extra-large brining bag. Refrigerate for at least 24 hours and up to 2 days.
- Take the chill off: Remove the turkey from the fridge 1 hour before baking. Preheat the oven to 400°F.
- Butter: Place the turkey breast-side up in a roasting pan large enough for it to lie flat. Lay the butter slices on the breast.
- Roast: Roast uncovered for 1 hour, rotating the pan and basting with the pan juices at 30 minutes.
- Finish: Remove from the oven and baste with the pan juices. Cover with foil, lower the heat to 375°F, and roast for 30 to 45 minutes more, until the thickest part of the breast and thighs reads 165°F.
- Rest: Let it rest, loosely covered, for 20 to 30 minutes before carving.
Notes
- Marinating: The longer the turkey marinates, the more flavor it has. Up to 2 days is best.
- Store-bought: Walkerswood and Grace are my favorite jarred jerk seasonings. Buy the jerk seasoning, not the Walkerswood jerk marinade. The marinade is thinner and tastes very different.
- Shortcut rub: Swap the dry rub for 4 to 5 tablespoons of my Jamaican jerk seasoning. It and the homemade marinade already contain salt, so no extra salt is needed.
- Optional cleaning (for a less gamey taste): After spatchcocking, coat the turkey in ½ cup all-purpose or gluten-free flour and let it sit 15 minutes. Rinse it off completely. Pour the juice of 2 lemons over the turkey, let it sit 15 minutes, then rinse and pat dry. Use gluten-free flour and the homemade marinade to keep it gluten-free.
- Optional crispy underside: Once the turkey is done, flip it and roast the bone side for 15 more minutes.
Nutrition
Calories: 583kcal | Carbohydrates: 11g | Protein: 105g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 310mg | Sodium: 1216mg | Potassium: 1353mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4100IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 6mg