Jerky Roast Turkey – Jerk Spice Thanksgiving Turkey

Turkey breast is marinated in a jerk chicken marinade with just the right amount of heat that is beautifully balanced by brown sugar Add some sweet potatoes to your pan to make a complete meal.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 316 Calories

Ingredients

• 1 teaspoon ground allspice
• 2 tablespoons vegetable oil
• 2 tablespoons packed brown sugar
• 1 teaspoon freshly ground black pepper
• 2 teaspoons dried thyme
• 2 limes, juiced
• 3 tablespoons soy sauce
• 1 lime, cut into wedges
• kosher salt to taste
• 1 tablespoon kosher salt
• 1 large yellow onion, sliced
• 1 tablespoon fresh thyme leaves
• 6 cloves garlic, roughly chopped
• 2 habanero peppers, seeded and chopped
• 0.5 teaspoon cumin
• 0.5 cup diced yellow onion
• 0.5 teaspoon freshly grated nutmeg
• 0.5 teaspoon cinnamon
• 0.25 cup green onions, sliced
• 3.5 pounds boneless turkey breast

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Combine diced onions, green onions, garlic, habanero peppers, fresh and dried thyme, kosher salt, black pepper, allspice, cinnamon, cumin, and in a blender or in large cup if you are using an immersion blender. Add lime juice, soy sauce, brown sugar, and vegetable oil. Blend until smooth.

Step 3

Place turkey breasts into a large bowl, splay it open, and pour marinade all over the turkey. Flip and toss turkey breast a number of times until it is evenly covered in marinade. Press plastic wrap over the turkey and marinate in the refrigerator for a minimum of 4, up to 12 hours.

Step 4

Transfer the turkey into a roasting pan and tie together with cooking twine. Add sliced onions underneath and around the turkey. Season with salt.

Step 5

Roast turkey in the preheated oven for 30 minutes. Reduce temperature to 300 degrees F (150 degrees C) and roast until an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C), about 1 hour and 15 minutes longer

Step 6

Loosely tent with foil and let rest for about 20 minutes. Snip off the strings and serve.