Jacqui Tyson’s Jerk Turkey Recipe | Food

Thanksgiving is not a Jamaican holiday, but with millions of Jamaicans in the Diaspora taking the opportunity to reflect and show their gratitude for blessings, family and friends around a well-prepared feast – usually centered around turkey – we brought in the expertise of celebrity chef Jacqui Tyson of From Thought to Finish to add Jamaican spices to Thanksgiving with her signature jerk turkey recipe.

“You’ll be surprised, when you roast this turkey, the flavors that come alive by just communicating all the things that come with jerk,” says Tyson.

We hear that Shaggy and her family are huge fans of this recipe, and with Christmas just around the corner, it’s the perfect substitute, or addition, for chicken at the dinner table.

Jacqui Signature Jerk Turkey


12-15lb turkey

2 bottles of Walkerswood Mild Jerk Seasoning

1 cup of white wine

2 lb butter

2 tablespoons of smoked paprika

Tools and equipment needed

Meat injector

Roasting pan

Basting brush


1. Defrost the turkey completely and wash it with limes / lemons or a drizzle of vinegar.

2. Brush the bird with a mild jerk seasoning marinade inside and outside the cavity.

3. Cover and let stand in the refrigerator and prepare the injectable marinade.

Injectable marinade

1. In a saucepan, combine 1 cup of white wine, ¼ cup of jerk seasoning and 2 sticks of butter.

2. Heat over medium-low heat until the butter is completely melted.

3. Remove from heat and strain mixture through cheesecloth or fine mesh strainer.

4. Using a meat injector, draw the mixture into the syringe and set aside.

5. Take the turkey out of the refrigerator and inject the poultry into the breasts, thigh and thigh joints, and wings.


1. In a separate saucepan, melt 1 stick of butter and add 2 teaspoons of smoked paprika.

2. Using a pastry or basting brush, brush the entire bird with the butter mixture.

3. Cut cubes of cold butter and place them all over the bird and under the skin.

Cooking the bird

1. Place in an oven preheated to 350 degrees Fahrenheit.

2. Brush the turkey with the butter and paprika mixture every 30-45 minutes.

3. Once the caramel brown color is achieved, use foil to cover the turkey completely.

4. The turkey will cook for 15 minutes for each pound. The average 13 to 15 pound turkey will take about 3.5 hours.

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Michael M. Tomlin