Jerk-Spiced Turkey Recipe
Tip: Wear gloves when rubbing the bird with sauce to avoid direct contact with the habanero pepper's spicy oils.
Position rack in bottom third of oven, then preheat to 400°F. Place a rack in a large roasting pan.
For the Marinade: Combine green onions with garlic, habanero peppers, oil, ginger, vinegar, allspice, brown sugar, thyme, salt, nutmeg and cinnamon in a food processor. Whirl until very finely chopped.
For the Turkey: Remove turkey from packaging. Remove and discard neck and giblets. Pat turkey dry with paper towels, ensuring cavity is dry.
Wearing gloves, rub onion mixture underneath and over skin of turkey. Transfer turkey to rack in pan. Bend and tuck wings under the bird. Cover pan tightly with foil.
Roast for 30 minutes. Reduce heat to 325°F. Roast for 2 hours, then remove foil. Continue roasting, uncovered, basting occasionally, until a meat thermometer inserted into thickest part of thigh reads 180F, about 45 more minutes (for a total cook time of about 20 minutes per 500 g.)
Transfer turkey to a cutting board. Tent loosely with foil and let rest at least 25 minutes before carving.
For the Gravy: Meanwhile, spoon fat out of the roasting pan, leaving behind about 1/4 cup fat as well as all the brown bits. Place pan on stove over medium. Stir in flour, whisking constantly to completely incorporate flour into drippings. Cook for 30 seconds, then whisk in water. Increase heat to medium-high, whisking constantly, until gravy thickens, about 10 to 15 minutes. Reduce heat to low. If needed, whisk in additional water to reach the desired consistency.
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Last updated: January 19th, 2021
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