Spatchcock Jerk Turkey is jerk marinated turkey roasted to tender perfection in half the time of traditional turkey. It has become my favorite way to prepare Thanksgiving turkey.
A few years ago I decided I would have a Caribbean-themed Thanksgiving. I use all traditional Thanksgiving ingredients and dishes but put my Caribbean spin on them. That was the first time I made jerk turkey. It was so flavorful that it’s now part of my Thanksgiving menu essentials!
Spatchcocking (also called butterflying) the turkey was also a huge time saver. Have you guys ever baked a turkey this way? It took half the time and was much juicier than roasting the turkey whole.
Jerk turkey is a popular Caribbean dish that is full of robust and tangy flavors. The term “jerk” refers to a dry spice rub that is traditionally used to season meat in Jamaican cuisine. While jerk seasoning was originally created to preserve meat in the days before refrigeration, it has become a beloved way to infuse proteins with tons of zesty flavor.
In this article, I’ll walk you through everything you need to know to make delicious jerk turkey at home. Below, I have outlined the jerk seasoning ingredients, provided step-by-step instructions for applying the rub and cooking the turkey, as well as offered some serving suggestions. After reading this, you’ll feel ready to make this vibrant dish for your next backyard barbecue or holiday meal.
Jerk Turkey Ingredients
Jerk seasoning consists of warm spices and aromatics Here are the ingredients you’ll need
- 2 tablespoons brown sugar
- 1 tablespoon ground allspice
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 6 cloves garlic, minced
- 1 medium onion, minced
- 1 Scotch bonnet or habanero pepper, seeded and minced
In addition to the seasoning, you’ll need:
- 1 (12-14 lb) whole turkey, giblets removed
- 2 limes, halved
- 1/4 cup olive oil
- 1/4 cup soy sauce
- Wood chips, optional (for smoking)
The allspice, cloves, cinnamon, and nutmeg give the rub warmth, while the thyme provides herbal notes. Black pepper and cayenne bring heat and the garlic, onion, and Scotch bonnet round it out with pungency.
How to Make Jerk Turkey
Follow these simple steps for jerk turkey that’s bursting with flavor:
1. Make the Jerk Rub
Combine all of the jerk seasoning ingredients in a small bowl. Mix well, breaking up any clumps of brown sugar.
2. Prepare the Turkey
Pat the turkey dry with paper towels, both inside and out. Remove any excess fat and skin. Tuck the wing tips under the body. Place the turkey breast-side up on a baking sheet fitted with a wire rack.
3. Coat the Turkey with Jerk Rub
Use your hands to coat the entire turkey with the jerk rub, including under the skin. Make sure to get plenty of the seasoning mixture up under the skin, all over the breasts, legs and thighs. Also rub the seasoning into the body and neck cavities. Use all of the rub.
4. Let the Turkey Marinate
Cover the seasoned turkey tightly with plastic wrap and refrigerate for 8-12 hours. Letting it sit gives time for the flavors to permeate the meat.
5. Add Lime and Oil
Once the turkey has marinated, remove it from the fridge. Stuff the lime halves into the cavity along with a few sprigs of fresh thyme if desired. Brush the skin all over with the olive oil.
6. Cook the Turkey
There are a few different ways you can cook your jerk turkey:
In the oven: Preheat oven to 325°F. Place turkey breast-side up on prepared baking sheet. Roast for 2 1/2 – 3 hours until the internal temperature in the thigh reaches 165°F. Baste occasionally with pan juices.
On the grill: Prepare charcoal or gas grill for indirect cooking over medium heat. Use wood chips if desired. Place turkey breast-side up on oiled grate over indirect heat. Cover and grill for 2 1/2 – 3 hours until done, 165°F in thigh. Rotate turkey and add fresh coals as needed to maintain temperature.
In a smoker: Set up smoker to maintain temperature at 300°F. Add presoaked wood chips to smoke box. Place turkey on oiled racks breast-side up. Smoke turkey for 3-4 hours until internal temp reaches 165°F in the thigh.
7. Baste and Finish
During the last 30 minutes of cooking, baste the turkey with the soy sauce. When fully cooked, transfer to a cutting board or platter, tent with foil and let rest for 20-30 minutes.
8. Carve and Serve
While the turkey rests, stir together the pan juices with the soy sauce to make an easy sauce. Carve turkey and serve with the pan sauce, over rice, with beans or along side classic barbecue sides like coleslaw and cornbread. Enjoy this flavor-packed jerk turkey!
Tips for Making the Best Jerk Turkey
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Use fresh spices for the rub. Jerk seasoning really benefits from freshly ground allspice, cinnamon and nutmeg.
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If you like very spicy food, leave the seeds and ribs of the Scotch bonnet pepper for hotter heat. For milder spice, remove them first.
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Let the turkey marinate overnight in the fridge so the rub can penetrate the meat, but no longer than 24 hours or the flavors may become overpowering.
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Get creative with your wood chips if smoking or grilling over indirect heat. Apple, cherry, mesquite and hickory all pair nicely with jerk seasoning.
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Don’t forget to rotate and baste the turkey frequently when cooking to prevent drying out. Keeping it moist is key.
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Letting the turkey rest afterward allows the juices to redistribute for moister meat. Resist cutting into it too soon.
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Adjust any leftover rub to taste and use as a vibrant seasoning for chicken, pork, fish or veggies. It packs a flavorful punch.
How to Make Jerk Turkey
Cut out the backbone with a pair of kitchen shears. Then put a slit in the breast bone using the same kitchen shears. Turn the turkey over (breast side up) and press firmly on the breast in order to flatten the turkey. Here is a quick video that shows how to spatchcock a turkey (click here).
After I spatchcock the turkey, I did something I’ve never done before, I coated the turkey with 1/2 cup of all purpose flour. My thinking here was that I wanted to get rid of some of that game taste that turkey usually has (number one reason Caribbean people don’t like Turkey, in my opinion). The flour method is what I use when cooking goat and lamb, so I wanted to give it a try.
I let the flour sit for 15 minutes and then I washed it completely off the turkey. I then bathed the turkey in the juice of two lemons and let it sit for another 15 minutes before washing it again. I’m not going to lie this was a lot of washing but you know what, my turkey didn’t have any of that gamey turkey taste so it was worth it! Try it next time you cook turkey and tell me what you think.
Ingredients for Jerk Turkey
This jerk turkey recipe has double the flavor because we use a dry rub and a jerk marinade.
- Turkey: Use a turkey that is 10-12 lbs.
- All-purpose flour: Use cassava flour, if on Whole30.
- Butter: Use ghee if on Whole30.
- Brown sugar (skip if on Whole30)
- Garlic powder
- Paprika
- Onion powder
- Cayenne pepper
- Black pepper
- Salt: I use iodized sea salt, you can also use coarse salt
- Store-bought jerk seasoning or one batch of my homemade Jerk Seasoning: If you don’t have access to good jarred jerk seasoning it is quite easy to make your own. Here’s my jerk seasoning recipe. It is Whole30, sugar-free, and loaded with bold flavors. It’s better than any jar seasoning I’ve tried, in my humble opinion. If you do have access to jarred seasoning, Walkerswood and Grace are my two favorite choices.
See recipe card for quantities.
How to make JERK TURKEY! | (Oven Style) Deddy’s Kitchen
FAQ
What is jerk sauce made of?
How do you inject a turkey and cook it?
What meats are best for jerk seasoning?
What makes a meat jerk?
How do you cook a jerk Turkey in a microwave?
Use a paper towel to pat down the outside of the turkey. Pat the outside of the turkey down with paper towels. Use the microwave to melt the butter. Take 5 tablespoons of the Jerk Seasoning/Sauce and mix with the butter and olive oil. If it is too thick use a food processor to liquefy Inject the turkey with the mixture.
How do you cook a jerk Turkey on a Whole30?
Spatchcocking or butterflying the turkey allows the whole bird to lay flat on a surface. Once it is lying flat, it is easier to cook. This jerk turkey recipe has double the flavor because we use a dry rub and a jerk marinade. All-purpose flour: Use cassava flour, if on Whole30. Butter: Use ghee if on Whole30.
How do you marinate a jerk Turkey?
Inject each leg and then a shot on each side of the breast. Rub the remaining Jerk Seasoning/Sauce on the outside and inside of the turkey. Rub under the turkey skin and in every cavity. Leave the turkey covered at room temperature for 3-4 hours. This will allow the seasoning to marinate into the meat. Put in the refrigerator to marinate overnight.
How much jerk seasoning do you put on a turkey breast?
Add about 1/2 the dry rub to the underside of the turkey, followed by about 3 tablespoons of the jerk seasoning or 1/2 the batch of my homemade jerk seasoning Then turn turkey breast side up and add remaining dry rub, followed by the remaining jerk seasoning or .