jerk turkey recipe

It's no secret that most of us eat turkey on Thanksgiving due solely to tradition! I'm not here to argue the origin of the holiday or personal feelings - I'm always down for an opportunity to eat, show gratitude, and get together with family. While we're opting out of making one this year, I've used this recipe for the past few years to revive the boring bird at home and in the office for work potlucks. I finally recorded the measurements used this year. I usually eyeball everything, a bad habit I get from both my mother and grandmother...working on it! For those of you who have been asking for my recipe via text, dm, in person etc for years.. here you are, before Thanksgiving, as promised!

The Ingredients:

  • 9 lb Organic Turkey Breast (cleaning regular ones grosses me out >_< )

  • 5-6 tbsps Grace Browning Sauce (or Gravy Master)

  • 5-6 tbsps Grace or Walkerswood Jerk Seasoning (available in Mild or Spicy)

  • 2-3 tbsps Minced Garlic (or 4 mashed cloves)

  • 4 Bay Leaves

  • 1 tbsp Rosemary

  • 1 tbsp Thyme

  • 1 Carrot or Celery Stalk

  • ½ White or Yellow Onion

  • Salt

  • Pepper

  • Paprika

  • Adobo

  • Scotch Bonnet Pepper (stay away if you aren’t a heat lover!)

  • Roasting Pan (at least 2” deep)

  • Reynold’s Turkey Size Oven Bag

*If you have issues finding these products or any questions, comment below/email me/DM me on social media*

The Recipe:

HOPEFULLY you already do this (side eye) - rinse the turkey with a vinegar and citrus combo. Season it all over with paprika, salt, adobo, pepper, rosemary, and thyme. Massage the dry seasoning into the turkey and be sure to give the wings and legs extra TLC. Stuff the cavity with onion, celery/carrots and bay leaves. Mix the browning, jerk seasoning, and garlic to make a paste. Spread the paste all over the turkey, be sure to lift the limbs and massage the marinade into the turkey on both sides. Place the turkey in the oven safe bag, after following the provided bag prep instructions. If you can handle serious heat, throw a scotch bonnet pepper or two into the bag but be sure they don't burst open or the heat will be unbearable. For maximum flavor, let the turkey marinade for a few hours or overnight. Make the appropriate slits in the bag, as instructed and cook the turkey for the suggested time - in this case, 3 hours. Use the gravy in the bag to baste the turkey halfway through cooking to avoid it drying out. Cut open the oven bag and enjoy a new spin on your traditional Thanksgiving dinner!

Be sure to tag @TheBougieHippy on any social platform to show off your end results! Happy Thanksgiving! <3

"I am my own muse.

I am the subject I know best.

The subject I want to better." 

-Frida Kahlo