Pellet Smoked Jerk Turkey

Pellet Smoked Jerk Turkey


Get ready to elevate your Thanksgiving or holiday feast with a bold and flavorful twist — pellet smoked jerk turkey! This recipe takes the traditional roast turkey and infuses it with the vibrant, spicy, and aromatic flavors of Jamaican jerk seasoning. The turkey, cut in half for even marination, absorbs the mouthwatering jerk marinade made with fresh green onions, fiery Scotch bonnets, fragrant thyme, zesty citrus, and a medley of spices like cinnamon, allspice, and nutmeg.

The marinade not only penetrates the turkey meat for deep, bold flavor, but also helps to tenderize it, ensuring a juicy and tender bite in every slice. The combination of soy sauce and brown sugar creates the perfect balance of savory and sweet, while the fresh grated ginger adds a hint of warmth and zing to each bite. Once coated with this rich marinade, the turkey is smoked at 275°F for 3 hours, infusing the bird with a kiss of smoky flavor from the wood pellets.

After the smoke, the heat is cranked up to 375°F to crisp and tighten up the skin, giving the turkey a beautiful, golden-brown finish. The result? A juicy, tender turkey with layers of complex jerk seasoning and a perfectly crisp exterior.

Whether you’re serving this for a special occasion or just craving an island-inspired meal, this Pellet Smoked Jerk Turkey is sure to be a standout dish at any gathering. Each bite is a fusion of smoky, spicy, and sweet flavors that will keep everyone coming back for more!

Ingredients

  • 13 lb whole turkey
  • 6 green onions
  • 4 scotch bonnets
  • 8 sprigs thyme picked from the stem
  • 6 garlic cloves
  • 1 peeled lime
  • 1 peeled lime
  • 1/4 cup white wine vinegar
  • 1/4 cup soy sauce
  • 3 tbsp vegetable oil
  • 1 tsp cinnamon
  • 2 tsp allspice
  • 1 tsp nutmeg
  • 1 tbsp kosher salt
  • 1 1/2 tbsp brown sugar
  • 1 tsp black pepper
  • 1 tbsp fresh grated ginger

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Directions

Start by spatchcocking the turkey, which means removing the backbone so the turkey can be flattened. Then, split the turkey completely in half, by cutting through the breast plate and wish bone.
If the turkey is still partially frozen (even after 3 days in the refrigerator), you may encounter some ice in the cavity. Be cautious when splitting the turkey; a cleaver is ideal for breaking the breastbone. Avoid using a chef’s knife unless you have experience with this technique.


In a blender or food processor, combine green onions, scotch bonnets, thyme, garlic, lime, orange, white wine vinegar, soy sauce, vegetable oil, cinnamon, allspice, nutmeg, kosher salt, brown sugar, black pepper, and fresh ginger. Blend until smooth.


Pour a small amount of the marinade onto the skin side of the turkey. Then, flip the turkey halves over and coat the inside (flesh side) generously with the remaining marinade. Ensure the marinade is well-distributed, especially in all the crevices.
Place the turkey halves in the refrigerator to marinate for up to 4 hours. The 4-hour marinade provides optimal flavor without causing the meat to become too tough from the citrus acids.


Set up your pellet smoker with apple or pecan wood and preheat to 275°F. Place the marinated turkey halves on the smoker with the skin side up. Smoke the turkey at 275°F for approximately 3 hours until the breast meat reaches 150F.


Keep an eye on the turkey’s internal temperature:
After about 1.5 hours, the breast should reach around 100°F, and the skin will begin to take on some color.
At around 2.5 hours, the temperature should approach 130-140°F. The skin will darken further, and the jerk marinade will develop a deep, rich color.
Monitor closely as the temperature rises at around 20°F per hour.


Once the turkey reaches 150°F in the breast (after about 3-3.5 hours), increase the smoker temperature to 375°F. Continue cooking the turkey for an additional 30-45 minutes, or until the internal temperature reaches 165°F in the breast and 175°F in the thighs


Remove the turkey from the smoker at 165°F (breast temp). Allow it to rest for 20 minutes. This will allow the juices to redistribute within the meat.


Slice the turkey and enjoy!

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