Just in Time for the Holidays - JERK TURKEY RECIPE

[randymon]

Greetings to all:

Here is a recipe guaranteed to add a unique flavor to your Turkey, Chicken, Pork, Beef or Fish any time of year.

From the Chefs of Couples Resorts:

Jerk Seasoning & Rub Marinade

Ingredients
The following quantities of ingredients Jamaican Jerk Sauce may be increased proportionately and excess jerk marinate can be placed in a sealed jar for long periods of time for future use. As with all food recipes, ingredient measures and other seasoning contributions may be added or adjusted to individual taste.
• 1/2 Cup of Pimento Berries (Allspice) - 1/4 Powdered Allspice May Be Substituted
• 4-6 Scotch Bonnet Chili Peppers (or equivalent)
• 6-8 Garlic Cloves
• 1/2 Cup of Brown Sugar
• 1 Tablespoon of Ground Thyme/ Freshly Chopped Thyme
• 2 Bunches of Green Onions / Scallions
• 1 Teaspoon of Cinnamon Powder
• 1/2 Teaspoon of Nutmeg Powder
• 2 Tablespoons of Soy Sauce (Yes, there is Chinese influence in Jamaica)
• Add Salt and Pepper To Taste

Combine all Jerk ingredients in a blender and liquefy.

Application to Various Meats - (Randymon says - I Suggest using rubber gloves if your skin is sensitive. Scotch Bonnet peppers are very hot.)

On Chicken/Turkey: Rub the jerk sauce on top of the bird's skin, on the meat under the skin and in the cavities. Let it marinate for at least 4 hours and preferably overnight in the refrigerator.

On Pork or Beef: Rub thoroughly on the meat. If you use pork shoulder, make shallow cuts before rubbing. Marinate for at least 4 hours or overnight in the refrigerator.

On Fish: On a whole fish, rub the sauce on the meat and in the cavity. Performs best with a "steak-like" fish such as grouper and halibut. (Randymon says - excellent on grilled whole snapper as well)...Let marinate at least 1 hour in the refrigerator.

Grilling Instructions
Grill slowly at the lowest temperature (low fire) until done. If using charcoal, spread aromatic wood chips on the coals for a smoked flavor. When done, serve the meat in the desired presentation with Jamaican side dishes and Jamaican style breads.

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[tonys]

Wow, thanks, Randymon! After getting a large tub of Walkerswood Jamaican Jerk Seasoning this past summer, and using it to make and eat copious amounts of grilled jerk chicken, I finally get your great recipe with the ingredients and applied amounts for a marinade/rub. I'm sure it will make us long to return sooner than our next booked CN visit next June.
Happy Thanksgiving to your and yours,
TonyS

[Zoners]

Since we will be at CSA during Thanksgiving (Our turn to gloat, or perhaps rub it in) will the Jerk Turkey be served, and where?

[blondie56]

Sounds delish! will let you know how it turns out!

[Chris]

Jerking a Turkey... well, that sounds interesting, but seems like a risk on a whole bird... jerk isn't necessarily everyone's thing. I'm wondering, though, how it would work with leftovers???

[Jan]

I hope the chef at CSA has this recipe, because that is where we will be Thanksgiving Day!!
Thanks Randymon

[markandjannett]

Forget the grilling ....... Deep fried turkey is the only way to go !! We used a similar recipe when we did it last year and it was great !!

[Irie at CN]

Can you clarify the recipe for me? When you say "1/4 powdered allspice" how much do you mean? Can't be 1/4 cup, that's too much, 1/4 tsp seems too little.

[Sue and Randy]

m'lady Sue smoked a whole turkey and did a jerk turkey breast. it was awesome. just make sure you migrate the marinade into a sauce to use with.

Randy

[Cape Cod Sue]

Thank you Randymon! Love having the jerk recipe! You're the best!