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Dinde jerk (jerk turkey): recipe illustration
Meat

Dinde jerk (jerk turkey)

Turkey marinated in jerk paste and then slow-roasted develops a brown, chilli-, allspice- and thyme-scented crust. The meat stays juicy, and this dish is especially loved at holiday gatherings.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Mix the jerk paste, the peppers, allspice, garlic, spring onions, thyme, the lime juice, salt and pepper.
  2. Score the meat and rub it generously with the marinade, inside and out.
  3. Cover and marinate for at least 4 hours, or ideally overnight in the fridge.
  4. Preheat the oven to 180 °C. Place the turkey on a rack over a dish, drizzle with oil and water.
  5. Roast for 2 hours, basting every 30 minutes with the cooking juices.
  6. Check that the internal temperature reaches 74 °C, then rest for 15 minutes before carving.

Variations and tips

Smaller version. Use turkey thighs: 1 h 15 at 180 °C is enough.

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Original Ecomely recipe.