Jerked Turkey
INGREDIENTS
1 turkey (12-14lb) 3/4 cup butter 3/4 cup olive oil 2 cups vinegar 3 cups Walkerswood Jerk Seasoning/Sauce Equipment needed: Turkey injector Roasting pan Pimento wood or Pimora pimento briquettes (optional)
METHOD
1. Wash the turkey with the vinegar (be sure to remove the giblets and neck that are usually used for stuffing). 2. Use a paper towel to pat the outside of the turkey to remove excess moisture. 3. Melt butter and mix it with 5 tablespoons of the Jerk Seasoning/Sauce and olive oil. If it is too thick, use a food processor to liquefy. 4. Fill your turkey injector with the mixture, and inject into each leg and then a shot on each side of the breast. 5. Rub the remaining Jerk Seasoning/Sauce on the outside and inside of the turkey and into the cavity. 6. Leave the turkey covered at room temperature for 3-4 hours. This will allow the seasoning to marinate into the meat. Then place in the refrigerator to marinate overnight. Please note that putting it in the freezer will not allow the seasoning to penetrate the meat. 7. Start first by smoking the turkey on a coal barbecue grill (must have a cover) or a smoker grill. A gas grill can also be used. The fire must be very low and the coal must be white. If you have pimento wood or Pimora pimento briquettes available, use with the coal. 8. Put the turkey on the barbecue rill and cover. Let the smoke soak in the flavour, and leave on the grill for 2 hours, turning it so each side gets ‘smoked’ from the coal. 9. Set the oven to 325ºF. 10. Place turkey in the roasting pan and cook in the oven for 3 hours. As the turkey cooks, baste frequently, using the mixture that was injected into the legs and the breast. 11. When the turkey is cooked, leave the juices in the roasting pan as it will make a great gravy. 12. Stuff the turkey to your liking then return to the oven at a low temperature to keep it warm.
Remove the turkey 20 minutes before carving. Carve and ENJOY!