Imported from the web

Jerk Turkey

Name: Jerk Turkey
Prep time: 30 min
Cook time: 240 min
Total time: 285 min
Yield: 12 servings
Cuisine: Caribbean
Ingredients: 12 lb Turkey (About 12 pounds); 2 tbsp Dry jerk seasoning (Badia brand, or use your favorite brand); 2 tbsp Kosher salt; 2 tbsp Fresh thyme leaves; 8 oz Butter (By weight; room temperature); 1 Onion (Quartered); 1 stalk Celery (Cut into 1-inch pieces); 1 Carrot (Cut into 1-inch pieces); 1 head Garlic (Quartered)

Imported by Starr2 on SeeMeCook

A whole roast turkey seasoned with dry jerk seasoning, kosher salt, and fresh thyme, with onion, celery, carrot, and garlic in the cavity. Butter rubbed over the breast and legs helps create a richly flavored island-inspired centerpiece.

12 servings285 minCaribbean

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Ingredients

12 lb Turkey (About 12 pounds)
2 tbsp Dry jerk seasoning (Badia brand, or use your favorite brand)
2 tbsp Kosher salt
2 tbsp Fresh thyme leaves
8 oz Butter (By weight; room temperature)
1 Onion (Quartered)
1 stalk Celery (Cut into 1-inch pieces)
1 Carrot (Cut into 1-inch pieces)
1 head Garlic (Quartered)

Steps

1
Preheat the oven to 375°F (190°C).
2
Clean the turkey, rinse the cavity with cold water, and pat the turkey dry with paper towels.
3
Combine the dry jerk seasoning, kosher salt, and fresh thyme leaves to make the seasoning blend.
4
Season the turkey generously with the seasoning blend.
5
Place the quartered onion, celery, carrot, and garlic inside the turkey cavity.
6
Rub the room-temperature butter over the turkey breast and legs.
7
Set the turkey breast-side up in a roasting pan. Roast for 18 minutes per pound; for a 12-pound turkey, the source gives about 3½ hours. If the turkey becomes dark during roasting, cover it loosely with foil to prevent burning.
8
Check for doneness by inserting a thermometer into the thickest part; the turkey is done when it reads 165°F (74°C) and the juices run clear.
9
When fully cooked, transfer the turkey to a cutting board and let it rest for 15 minutes before carving.

Notes

The page lists a 4-hour cook time, while its procedure estimates about 3½ hours for a 12-pound turkey and specifies 18 minutes per pound. Follow the stated internal-temperature and clear-juices doneness checks; cooking time can vary. Serving size was not provided; 12 servings is an estimate.