Sandals Jerk Turkey Thighs Recipe

Succulent, savory and spicy in the best ways, jerk turkey is a delicious meal that any meat eater is sure to fall in love with at first bite. The jerk dishes at Sandals are no exception, and they are prepared by local chefs who have been making them their entire lives, so they know just how to make them, perfectly, every time. Now you can too! The below recipe is the perfect set of instructions to help you get your Caribbean jerk turkey thigh fix, right at home, for Thanksgiving or just because you love it. You can enjoy it yourself, with friends or your hungry family just by following these simple steps.

Serves 8

Ingredients

Marinade:

1 tablespoon stemmed & finely chopped Scotch Bonnet pepper (about 1 pepper)
2 tablespoons stemmed fresh thyme
1 tablespoon freshly ground allspice (not too fine)
2 tablespoons chopped fresh ginger
¾ cup finely chopped onion
1 tablespoon finely chopped garlic
1 ½ cups finely chopped scallions (using the white and the green parts)
½ teaspoon freshly ground black pepper
¼ cup soy sauce
¾ cup vegetable oil

8 boneless, skinless turkey thighs

Method

1. Place all of the Marinade ingredients in food processor except soy sauce and oil.
2. After finely minced or pureed, place in mixing bowl and add soy sauce and oil.
3. Wearing a pair of rubber gloves, place the turkey thighs in a glass baking dish (do not use metal or plastic) and coat both sides generously with the marinade. Cover and refrigerate overnight.
4. Heat grill to high, then place turkey thighs on grill to sear, grilling just long enough to brown and sear all sides, about 5 minutes.
5. Remove the thighs and wrap in aluminum foil and turn the grill down to medium.
6. Return the foil-wrapped thighs to the grill and cook an additional 15 minutes, or until the internal temperature measures 165° on a meat thermometer.
7. If you prefer to roast the turkey thighs in the oven, preheat the oven to 400°. Place the thighs in the oven, uncovered, for about 5 minutes, then cover and return to the oven for another 5-10 minutes, or until the internal temperature measures 165° on a meat thermometer.
   
   

Chef’s Note: The unique flavor of Jerk comes in great part from cooking over moist pimento wood. To create that wonderful flavor, soak 1/8 cup of whole allspice berries in water for about 30 minutes, then sprinkle them over the coals of the grill and cover to allow the smoke to permeate the meat, fish or seafood.

This can be done with a whole turkey as well. Simply coat a whole, defrosted turkey with the marinade, making sure to rub it under the skin as well. Marinate overnight and roast as normal.

Let's get cooking!

There you have it. A simple and easy way to make jerk turkey from the comfort of your own home, just like a local. Enjoy it anytime, as it is sure to wow your family and your friends with its bold flavors strait from Jamaica. From our kitchen to yours, we hope you love this recipe as much as we do. Enjoy!