Looking to bring the heat to thanksgiving dinner? Why not jerk your turk! Now, we know we’re messing with tradition here, so we’re not telling you to serve grandma jerked turkey. But while you’re out there buying the biggest bird you can find, why not pick up a small cousin to go alongside them, after all, you can never have enough thanksgiving leftovers.
- 1 Turkey (any size)
- Approximately 1 cup of jerk sauce (depending on size of the turkey)
- Remove neck & giblets.
- Rinse turkey inside and out, then pat dry.
- Place 1 tablespoon of jerk marinade in the cavity.
- Pull back the skin on the breast and liberally apply jerk marinade.
- Finally, rub marinade onto the outside of the turkey.
- Tie legs together and twist wing tips back, or pin them behind the bird.
- Place the bird on the grill over indirect heat, breast side up, and cover.
- Cook for 11-13 minutes per pound, or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear.
- Transfer to a platter, let rest 15 minutes before carving.