JERK BUTTER TURKEY

Serves 8–10

A Caribbean twist on the classic roast turkey. Dry-brined for flavour, finished with a rich jerk butter and roasted until juicy, golden and full of flava. Perfect for Christmas, special occasions and big family gatherings.

INGREDIENTS

Turkey

  • 1 medium–large whole turkey (approx. 4–5kg)

Dry Brine

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tbsp all-purpose seasoning

  • 1 tbsp sage & onion seasoning

  • 1 tbsp garlic powder

  • 1 tbsp jerk seasoning

  • 1 tbsp sugar

Jerk Butter Marinade

  • 2 spring onions

  • 1 medium onion

  • 8 fresh thyme sprigs

  • 8 garlic cloves

  • 2 rosemary sprigs

  • 1 thumb-size piece fresh ginger

  • Salt, to taste

  • Black pepper, to taste

  • Olive oil

  • 150g unsalted butter, softened

  • Juice of 1 lime

  • 25ml vinegar

  • 250ml water

Jerk Butter Gravy

  • 2 tbsp reserved jerk butter mixture

  • Plain flour (to form a paste)

  • 500ml water or turkey stock

  • Turkey neck and giblets

  • 1 onion, roughly chopped

  • 1 carrot, roughly chopped

  • Pan juices from the roast turkey

  • Jerk BBQ sauce, to taste

METHOD

1. Dry Brine the Turkey

In a bowl, combine all dry brine ingredients.
Pat the turkey dry with kitchen paper, then rub the seasoning all over the bird, including inside the cavity.
Cover and refrigerate overnight for best results (minimum 4 hours).

2. Make the Jerk Butter

Add all jerk butter marinade ingredients to a blender and blend until smooth and creamy.
Gently loosen the skin of the turkey and rub the jerk butter generously underneath the skin, then all over the outside.
Spoon any excess butter into the cavity.

3. Roast the Turkey

Preheat the oven to 180°C (fan).
Place the turkey on a rack set over a deep roasting tray.
Cover loosely with foil and roast for 2½–3 hours, depending on size, basting every 30–40 minutes.
Remove foil for the final 30 minutes to allow the skin to brown and crisp.
Once cooked, remove from the oven and rest for at least 30 minutes before carving.

4. Jerk Butter Gravy

In a saucepan, brown the turkey neck and giblets with the onion and carrot.
Stir in the reserved jerk butter and a little flour to form a paste.
Gradually whisk in the water or stock, followed by the turkey pan juices.
Add jerk BBQ sauce to taste and simmer until thick, rich and glossy.

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