How To Jerk A Turkey Recipes

Steps:

• Brining - helps to keep the turkey moist during cooking.
• - Pour water into a pan or bucket.
• - Squeeze limes into water and leave the remains in the water.
• - Add salt.
• - Stir to dissolve salt.
• - Place turkey, neck and livers in mixture for 8-12 hours.
• Marinade.
• - Combine the seasonings below overnight before rubbing on the turkey.
• - Combine 3/4 jerk seasoning, soya sauce, pimento, cumin, garlic, cayenne pepper, salt and butter.
• - Mix together into a paste.
• - Set aside 2 tablespoons of the mixture.
• - Remove turkey from brine and dispose of brine.
• - Rinse turkey lightly with fresh water.
• - Take 1/4 cup the butter marinade and rub directly on each turkey breast underneath the skin (this helps to keep the seasoning on the breast and ensures it is flavourful and moist).
• - Repeat this process for the thighs under the skin.
• - Rub remaining mixture on the outside of the turkey on top of the skin, front and back.
• - Put turkey, neck, and livers in a plastic bag tied tight to keep the marinade from leaking out. You may want to wrap it in a couple of bags and place in a bowl or foil tin to prevent leaks in the fridge.
• - Place turkey in fridge for 24-48 hours to marinate. Half way though your marinating time flip the turkey onto its breast so that the marinade isn't sitting just at the bottom of the bag.
• - When you are ready to cook, take the remaining 2 tablespoons of marinade and add thyme, rosemary, onions, carrots and orange.
• - Use this mixture to stuff the turkey (this helps to season the turkey during cooking).
• Cooking.
• - Pre-heat oven to 375 - 400 degrees (depending on your oven) - average 20 mins/1 lb of turkey.
• - Place turkey in roasting pan.
• - Pour 1 cup chicken broth around the edged of the pan - this helps to ensure there is enough juice to baste the turkey.
• - Put turkey in oven, covered with tin foil ('tented') so not too tight so foil sticks to the skin.
• - Baste turkey approximately every 30 minutes.
• - Leave turkey tented while cooking until the final 30 minutes of cooking, then remove foil.
• - Internal temperature of the breast should be 175 degrees when cooked - I highly recommend you use an oven safe one, that can stay in the turkey while you cook.
• - If you don't have a thermometer, when the cooking time has elapsed, make a cut between the thigh and the breast and look at the juice that's released - It will be clear when cooked. If the juice is at all pink or red, put the turkey back in the oven.
• - TIP: Another good test is to check the turkey neck that was cooking in the pan. If the meat on the neck is falling off the bone with ease, that's a good sign.
• Gravy.
• - Take 1 cup of the pan juices out of roasting pan and set aside.
• - Take 3 tablespoons of the vegetable stuffing out of roasting pan - (onions, carrots, thyme - TIP: Do not include orange as peel will make gravy bitter.
• - In a blender, combine the vegetables and 1 cup chicken broth.
• - Blend the vegetables into a puree.
• - Optional - for extra flavour add the cooked turkey liver to the blender with the vegetables to puree.
• - In a sauce pan combine the puree with 1 cup chicken broth and ½ cup orange juice and bring to a boil.
• - Slowly add ½ cup of the pan drippings. Taste mixture to ensure it is not too salty or spicy.
• - Add more pan drippings until it reaches a taste you prefer.
• - In a separate cup mix the cornstarch and 1/2 cup water until cornstarch is fully melted and pours easily.
• - Pour cornstarch mixture into the gravy, slowly and continue stirring until thickened. If the gravy is too salty or thick add more water as needed.

Steps:

• Rub the jerk sauce evenly over the outside and inside of the turkey. Place the turkey breast-side down in a 2-gallon heavy-duty resealable plastic bag. Squeeze out as much air as possible and seal the bag. Refrigerate and marinate for 24 to 48 hours, turning occasionally.
• Position the oven rack near the bottom of the oven and preheat to 350˚ F. Remove the turkey from the plastic bag. Wipe off the jerk sauce inside and out, pat the turkey dry, and season generously inside and out with salt and pepper. Loosely pack the Cornbread-Andouille Dressing into the cavity. Pull back the skin over the breast and rub some butter under the skin. Rub the outside of the turkey with more butter, and sprinkle with salt and pepper. Truss the turkey if desired, and place breast-side up in a large roasting pan at least 2 inches deep.
• Lower the oven temperature to 325˚ F and roast the turkey, basting frequently with the pan juices, until a meat thermometer registers 165˚ F, 3 to 3 1/2 hours; when the skin is golden brown, cover with foil to prevent over-browning. Remove the turkey from the oven and put it on a warmed platter. Cover loosely and let rest for 30 minutes before carving.
• In a large skillet, melt the butter over medium heat, then add the sausage and cook about 2 minutes. Add the onion, celery and bell pepper and saute until the vegetables are tender but not browned, about 2 minutes. Remove from the heat and cool for 5 minutes.
• In a large bowl, combine the cornbread cubes, poultry seasoning, thyme and salt and pepper. Stir in the cooled sausage mixture and egg.
• Add the stock, a little at a time or as needed, until the mixture becomes moist but not wet. Cover with plastic wrap and refrigerate until ready to use.

Steps:

• Combine the oil, thyme, brown sugar, allspice, lime juice, garlic, chile peppers, ginger, scallions, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper in a food processor and pulse until smooth.
• Coat the turkey legs in the jerk marinade and refrigerate at least 4 hours and up to overnight.
• Preheat the oven to 425 degrees F.
• Spread the turkey legs on a rimmed baking sheet and roast until the skin is golden brown all over and the turkey is cooked through (an instant-read thermometer inserted into the center of the meat, avoiding bone, should register at least 165 degrees F), 45 to 50 minutes.
• Serve the turkey legs topped with the cilantro, with lime wedges on the side.

Steps:

• Combine ground turkey, soy sauce, honey, Worcestershire sauce, apple cider vinegar, liquid smoke, garlic powder, pepper, ginger, olive oil, and beef bouillon in a large bowl. Mix well and cover. Marinate in the refrigerator for 2 to 12 hours.
• Tape 2 paint stir sticks 2 inches apart on a flat work surface. Cover with a large piece of plastic wrap. Place a golfball-sized piece of turkey mixture between the sticks. Cover with another piece of plastic wrap. Roll turkey mixture into a thin strip using a rolling pin. Transfer strip to a dehydrator tray. Repeat with remaining turkey mixture.
• Dehydrate at 160 degrees F (70 degrees C) until thoroughly dried, 5 to 8 hours.

Steps:

• In a large bowl, toss coleslaw mix, tomato, coleslaw dressing, jalapeno and mustard; set aside. , Rub seasoning over turkey tenderloins. On a greased grill, cook turkey, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer reads 165°. Let stand 5 minutes. , Grill tortillas, uncovered, over medium heat 45-55 seconds on each side or until warmed. Thinly slice turkey; place down the center of tortillas. Top with coleslaw mixture and roll up.

Steps:

• Sprinkle tenderloins with seasoned salt. Combine the oil, rosemary, jerk seasoning and brown sugar. Rub over tenderloins. Broil 3-4 in. from the heat for 7-9 minutes on each side or until a thermometer reads 170°., Meanwhile, in a large bowl, combine the salsa ingredients. Serve with turkey. Freeze option: Season turkey as directed. Transfer to a resealable plastic freezer bag; freeze. To use, completely thaw in refrigerator. Broil tenderloins and prepare salsa as directed.

Steps:

• In a small bowl, combine the first 11 ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from the turkey. Lightly oil the grill rack. Grill turkey, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade. Cut into slices.