Herb-Jerk Turkey | Typhanie Cooks

Typhanie Cooks

Herb-Jerk Turkey

Serves 1030 mins prep120 mins cook

A delicious herb-jerk turkey perfect for Thanksgiving, brined with kosher salt and seasoned with fresh herbs and spices, ensuring a flavorful and juicy meal.

0 servings

What you need

tbsp fresh sage leaves

Challenge Butter, Unsalted, European Style

oz unsalted butter

tbsp kosher salt

bunch sage

tbsp fresh thyme leaves

McCormick® Smoked Paprika & Onion Seasoning

tsp smoked paprika

tsp onion powder

tsp garlic powder

lb turkey

tbsp fresh rosemary leaves

bunch rosemary

bunch thyme

orange

celery

cup chicken broth

onion

Grace Hot Pepper Sauce, Caribbean Curry, Scotch Bonnet

scotch bonnet pepper

carrot

clove garlic clove

tbsp jerk seasoning

tbsp poultry seasoning

Big Sky Brewing Co. Moose Drool Brown Ale

fl oz beer

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Instructions

1: Brine the turkey with kosher salt 24 hours in advance.

2: Prepare the herb and spice mixture with butter, fresh herbs, and seasonings.

3: Rub the mixture all over the turkey and inside the cavity.

4: Stuff the cavity with celery, carrots, garlic, scotch bonnet peppers, onions, and orange.

5: Place the turkey in the roasting pan and add chicken broth and Red Stripe beer.

6: Roast the turkey in a preheated oven at 325°F for about 2 to 2.5 hours or until cooked through.

7: Let it rest before carving and serving.

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