Just in Time for the Holidays - JERK TURKEY RECIPE
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
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.
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.