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  1. #1

    Default Just in Time for the Holidays - JERK TURKEY RECIPE

    Greetings to all:

    Here is a recipe guaranteed to add a unique flavor to your Turkey, Chicken, Pork, Beef or Fish any time of year.

    From the Chefs of Couples Resorts:

    Jerk Seasoning & Rub Marinade

    The following quantities of ingredients Jamaican Jerk Sauce may be increased proportionately and excess jerk marinate can be placed in a sealed jar for long periods of time for future use. As with all food recipes, ingredient measures and other seasoning contributions may be added or adjusted to individual taste.
    1/2 Cup of Pimento Berries (Allspice) - 1/4 Powdered Allspice May Be Substituted
    4-6 Scotch Bonnet Chili Peppers (or equivalent)
    6-8 Garlic Cloves
    1/2 Cup of Brown Sugar
    1 Tablespoon of Ground Thyme/ Freshly Chopped Thyme
    2 Bunches of Green Onions / Scallions
    1 Teaspoon of Cinnamon Powder
    1/2 Teaspoon of Nutmeg Powder
    2 Tablespoons of Soy Sauce (Yes, there is Chinese influence in Jamaica)
    Add Salt and Pepper To Taste

    Combine all Jerk ingredients in a blender and liquefy.

    Application to Various Meats - (Randymon says - I Suggest using rubber gloves if your skin is sensitive. Scotch Bonnet peppers are very hot.)

    On Chicken/Turkey: Rub the jerk sauce on top of the bird's skin, on the meat under the skin and in the cavities. Let it marinate for at least 4 hours and preferably overnight in the refrigerator.

    On Pork or Beef: Rub thoroughly on the meat. If you use pork shoulder, make shallow cuts before rubbing. Marinate for at least 4 hours or overnight in the refrigerator.

    On Fish: On a whole fish, rub the sauce on the meat and in the cavity. Performs best with a "steak-like" fish such as grouper and halibut. (Randymon says - excellent on grilled whole snapper as well)...Let marinate at least 1 hour in the refrigerator.

    Grilling Instructions
    Grill slowly at the lowest temperature (low fire) until done. If using charcoal, spread aromatic wood chips on the coals for a smoked flavor. When done, serve the meat in the desired presentation with Jamaican side dishes and Jamaican style breads.

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    Last edited by Couples Resorts; December 1st, 2011 at 07:33 AM.

    Couples Resorts

  2. #2


    Wow, thanks, Randymon! After getting a large tub of Walkerswood Jamaican Jerk Seasoning this past summer, and using it to make and eat copious amounts of grilled jerk chicken, I finally get your great recipe with the ingredients and applied amounts for a marinade/rub. I'm sure it will make us long to return sooner than our next booked CN visit next June.
    Happy Thanksgiving to your and yours,

  3. #3

    Default Will CSA be serving the Bird Jerk Style?

    Since we will be at CSA during Thanksgiving (Our turn to gloat, or perhaps rub it in) will the Jerk Turkey be served, and where?

  4. #4


    Sounds delish! will let you know how it turns out!

  5. #5


    Jerking a Turkey... well, that sounds interesting, but seems like a risk on a whole bird... jerk isn't necessarily everyone's thing. I'm wondering, though, how it would work with leftovers???

    "In an abundance of water, the fool is thirsty..." - Bob Marley - "Rat Race"

  6. #6


    I hope the chef at CSA has this recipe, because that is where we will be Thanksgiving Day!!
    Thanks Randymon

  7. #7


    Forget the grilling ....... Deep fried turkey is the only way to go !! We used a similar recipe when we did it last year and it was great !!

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    Proud palapa hoarder since 2007 !!!

  8. #8


    Can you clarify the recipe for me? When you say "1/4 powdered allspice" how much do you mean? Can't be 1/4 cup, that's too much, 1/4 tsp seems too little.

  9. #9


    m'lady Sue smoked a whole turkey and did a jerk turkey breast. it was awesome. just make sure you migrate the marinade into a sauce to use with.

    it's all about the kids

  10. #10


    Thank you Randymon! Love having the jerk recipe! You're the best!

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