New Taste Journal
Whole Grain · Whole Food · Big Flavors
Items seen in the above photo needed to make this recipe:
1 BBQ Grill, charcoal or gas
1 Rapid Rise Thermometer
2 Bricks, wrapped in foil if you like
2 Metal Skewers
1 Cast Iron Griddle, as seen in this photo
Heat bbq grill to approximately 400°
Place griddle over the grates of the grill.
Put one brick on each end of the griddle.
1 tsp. Allspice
1 tsp. Onion Powder
1 tsp. Garlic Powder
2 tsp. Thyme, dry
1 tsp. Coriander, ground
1 tsp. Yellow Mustard Powder
1/4 tsp. White Pepper, ground
1/4 tsp. Crushed Red Pepper
1/4 tsp. Cinnamon, ground
1 Onion, sliced thin
1 Tbs. Soy Sauce
2 Tbs. Agave Nectar
1 Tbs. Red Vinegar
1 Tbs. White Vinegar
1 Tbs. Lemon Juice
2 Tbs. Olive Oil
3 Pounds Turkey Breast
Place all ingredients, minus turkey, into a mixing bowl.
Mix everything together by hand.
You can cut the turkey off of the bone or you can leave the bone in.
Bone in gives a little more flavor but cutting through the bone may produce some small bone splinters.
Boneless will take on more flavor from marinade but you will not have bones to enjoy.
Cut turkey into 5 large pieces.
If cutting through bone you will need a heavy knife and/or cleaver,
You can also ask your butcher for some help.
Mix turkey pieces into the jerk marinade.
Make sure all meat is covered well.
Cover and refrigerate for at least 6 hours.
To cook turkey:
Place turkey onto skewers.
Place ends of skewers onto bricks.
Turkey should be suspended in the air.
Close the lid and roast turkey for 45 minutes.
Turkey is ready when thermometer reaches 160°
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.