Sure you can roast a turkey, but will it conjure up visions of blue-green waters and a live reggae show while burning your mouth in a way that feels so right? Nope. So I hit the kitchen to make Jamaican jerk turkey with New York City chef Bradford Thompson — his own kitchen, actually. Thompson’s wife Kerry-Ann is the daughter of Glen Brown, who ran Glen’s Jerk Chicken restaurants around New York City in the 1980s and ’90s. Together, they’ve painstakingly recreated her mother Jule’s renowned jerk sauce, and you’ll definitely want to buy a few bottles of this authentic labor of love.
Follow this step-by-step guide to spicy grilled turkey heaven, then make gravy by blending the pan drippings with a little more of that superb sauce, and that is all this turkey needs. Well, that and a crowd of hungry fans of spicy Caribbean Thanksgiving food.
Here’s what you’ll need:
- A 12-15-pound turkey
- 1 bottle Jule’s Jamaican Jerk sauce (or your favorite jerk sauce)
- 4 ounces thyme
- 3-4 lemons, halved