Jerk Turkey 

Turkey, like chicken is a very versatile meat whether whole or parts. It is best to invest in an Instant Read digital thermometer to verify a safe internal temperature of 165°F. Never cook a whole turkey with stuffing in the cavity.


  1. One Whole turkey or breast

  2. Saltwater Brine

  3. One Tablespoon of Uncle Dennis' Jamaican Jerk Marinade per pound of meat.

Directions - Preparation

  1. 2 days before, brine turkey overnight in the refrigerator making sure that it is fully immersed in the brine.

  2. Remove the turkey from the container and discard the brine (never reuse a brine)

  3. Rinse turkey thoroughly with clean water and pat dry, including the cavity with paper towel. Dry the skin very well.

  4. Apply the Jerk Marinade to the meat with a pastry brush or with gloved hands. You may also work the marinade under the skin of the breast and in the cavity.

  5. Return the turkey to the fridge and for optimum result, marinate for 12 hours or overnight.

  6. Remove the turkey from the fridge and bring it to room temperature before cooking. Preheat oven or grill to 250°F

Directions – Oven Roasting or Grilling

To cook the turkey in the oven, complete #1, otherwise for the grill follow on:

  1. Line your roasting pan with foil for easy clean-up then place a rack in the pan to raise the meat off the bottom. That way all surfaces will be exposed to dry heat.

  2. Lay the turkey on the rack, breast side up and slow roast it uncovered to an internal temperature of 160 degrees. Check the temperature by inserting the tip of the thermometer in the thickest part of the breast meat, taking care not to hit a bone. The bone will usually be hotter than the meat.

  3. Remove from the oven or grill and raise temperature to 500 degrees

  4. Return the turkey to the oven or grill, and cook until the skin is crispy, and the internal temperature reaches at least 165°F.

  5. Remove, cover loosely with foil and rest it for 30 minutes before carving.