Nerpy's Oven Roasted Jerk Turkey


Ingredients:

1 Whole turkey
Nerpy's Authentic Jerk Seasoning
1 Tablespoon of Butter or Coconut Oil
Garlic powder 

Instructions:

  1. Place frozen turkey in fridge about 3 days before you intend to cook it to began defrosting.
  2. Two days before cooking, wash & clean the turkey in cold water or a vinegar brine solution.  Pat it dry, removing innards and any ties/cords for the legs. Keep the neck and the ties/cords.
  3. Melt about a tablespoon of butter or coconut oil in a small bowl, add a bit of garlic powder and mix together well.
  4.  Lay turkey on it's back and then apply garlic butter/coconut oil mix under the skin on the turkey above the breast(be careful not to break holes in the skin), you want the butter/oil to coat the breast meat under the skin in order to keep the meat moist as it cooks.  You need the skin to remain intact for it to keep the moisture in.  Follow the same process for the Turkey legs.
  5. Apply Nerpy's Jerk seasoning liberally to your turkey approximately 2-3 teaspoons per quarter of the Turkey. Make sure to get it into every nook and cranny of the cavities and inside the neck cavity and chest area as well. Season neck as well(This is my favorite part of the Turkey). Add any excess marinade to the grooves of the wings and legs and on top of the breast. Cover with foil and return to the refrigerator.
  6. 3 hours before cook time, remove the turkey from fridge and leave on kitchen counter to bring it up to room temperature.
  7. Preheat oven to 260C/500F.
  8. Grease roasting pan with oil. Tuck the wing tips under the turkey and truss the legs together with the ties/cords you saved. Tying the legs together is essential for even roasting and helps to keep the moisture within.
  9. Place the turkey bottom-side-down in the center of the roasting pan. Place in the center of the oven and cook 30 minutes, then reduce oven temperature to 163C/325F.
  10. After the turkey has been in the oven for one hour, turn around the roasting pan to compensate for any hot spots in the oven and to ensure even browning, you can use a baster to capture excess juice in the base of the pan and baste the Turkey at this point. Reduce temperature to 130C/266F
  11. Roast for 2 - 2.5 hours or until the deepest part of the breast gives a reading of 70C/161 F. Remove from the oven to rest for at least 30 minutes. The delicious aroma coming out of your oven will have you wanting to dive into that bird as soon as you take it out of the oven, but let the big bird rest and cool down a bit.  Carve the meat against the grain once you are ready to serve.
  12. For a delicious and lip licking gravy, cook excess marinade and add pan drippings with a few slices of onion and a couple mushrooms as well in a small pot on the stove. Stir continuously. Thicken with a runny paste of cornstarch and water to desired consistency.
  13. Allow the turkey to rest before carving. It’s best to carve just slightly warm for the best results.
  14. Serve with Candied yams, roasted potato, fresh Ontario boiled corn, a fresh garden salad and rice & peas.  We prefer pigeon peas with our Rice and Peas vs the Red Kidney Beans for that true Jamaican twist on this Thanksgiving meal.

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