Are you ready to take your Thanksgiving meal to the next level? Meet the Fried Jerk Turkey! By combining the rich, smoky flavors of Jamaican jerk seasoning with the succulent, crispy exterior of a deep-fried turkey, this recipe brings a Caribbean twist to the traditional holiday feast. This spicy, juicy, and flavor-packed bird is sure to be the star of your table.
Here's a step-by-step guide to creating this unforgettable fry jerk turkey.
Ingredients
For the Turkey:
1 whole turkey (12-15 pounds), thawed
1 gallon of peanut oil (or enough to submerge the turkey in your fryer)
For the Jerk Marinade:
1 tablespoon of dried thyme
1 tablespoon of ground allspice
1 teaspoon of ground cinnamon
1 teaspoon of nutmeg
2 tablespoons of brown sugar
1/4 cup soy sauce
1/4 cup olive oil
1/4 cup lime juice
3 tablespoons of white vinegar
3 scallions, chopped
1-2 Scotch bonnet peppers (use more or less based on heat preference)
5 cloves of garlic, minced
1 inch of fresh ginger, grated
Salt and black pepper to taste
Instructions
Step 1: Prepare the Turkey
Thaw the Turkey: Ensure your turkey is completely thawed. Remove giblets and any other contents from the cavity, and pat the bird dry with paper towels.
Trim the Bird: Using kitchen shears, remove any excess skin or fat. This will help the turkey cook more evenly and reduce the amount of oil splatter when frying.
Step 2: Make the Jerk Marinade
Blend the Ingredients: In a blender or food processor, add thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, olive oil, lime juice, vinegar, scallions, Scotch bonnet peppers, garlic, and ginger. Blend until smooth.
Season the Bird: Generously rub the jerk marinade inside and outside of the turkey, making sure it’s well-coated. Cover and refrigerate for at least 4 hours, but for best results, let it marinate overnight.
Step 3: Prepare to Fry
Heat the Oil: Pour peanut oil into your fryer (outside, on a flat surface) and heat it to 350°F (175°C). This should take around 45 minutes.
Set up Fryer: Make sure your fryer is set up in a safe, open space away from flammable items. Place the turkey on the fryer rack and have a dry towel ready to pat the turkey before frying to avoid splatters.
Step 4: Fry the Turkey
Lower the Turkey Carefully: When the oil reaches the right temperature, turn off the flame temporarily. Slowly and carefully lower the turkey into the hot oil using the fryer basket or hooks.
Fry the Bird: Fry the turkey for 3.5-4 minutes per pound. For a 12-15 pound bird, this should take approximately 45-60 minutes.
Check Temperature: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) in the thickest parts (breast and thighs).
Rest the Turkey: Carefully remove the turkey from the oil and let it rest on a wire rack or tray lined with paper towels for about 20 minutes.
Serving Suggestions
Slice up this juicy fried jerk turkey and pair it with some traditional Thanksgiving sides. Or, keep the Caribbean vibe with sides like coconut rice, fried plantains, or mango salsa. The spicy kick and juicy tenderness of this turkey will add a flavorful twist to your holiday table!
Tips & Safety Notes
Always thaw completely before frying to avoid oil splatters.
Monitor the oil temperature to prevent overheating, which can lead to fires.
Handle the oil carefully while lowering the turkey to avoid burns.
Embrace the flavors of the islands with this fry jerk turkey recipe—perfect for a Caribbean-inspired Thanksgiving feast!
Comments