Caribbean-Inspired·Main Course
Jerky Roast Turkey
A flavorful twist on the holiday classic, this boneless turkey breast is marinated in a vibrant, spicy, and aromatic jerk-style marinade before being roasted to juicy perfection.
Prep
30m
Cook
105m
Total
135m
Serves
6
Method
- 01
Prepare the jerk marinade by combining diced onions, garlic, green onions, habaneros, fresh and dried thyme, salt, pepper, cumin, cinnamon, nutmeg, allspice, lime juice, brown sugar, soy sauce, and oil in a tall container. Use an immersion blender to process until completely smooth.
Watch · 1:21
- 02
Remove the netting from the turkey breast roast. Open it up and peel back the tenderloins to expose the maximum surface area. Place the meat in a large bowl and thoroughly coat it with the marinade. Cover with plastic wrap and refrigerate for 4 to 12 hours.
Watch · 2:26
- 03
When ready to roast, remove the turkey from the marinade and fold it back into its original roast shape with the skin side up. Secure the roast by tying it with butcher's twine in the middle and at both ends to ensure even cooking.
Watch · 4:36
- 04
Place a bed of sliced onions in a roasting pan and set the tied turkey on top. Arrange the lemon-tossed sweet potatoes around the roast and season everything generously with a final sprinkling of salt.
Watch · 5:32
- 05
Roast in a preheated 450°F oven for 30 minutes. Reduce the oven temperature to 300°F and continue roasting for about 1 hour and 15 minutes, or until the internal temperature reaches 145°F.
Watch · 5:54
- 06
Remove the roast from the oven and let it rest, loosely tented with foil, for 20 minutes. While resting, deglaze the roasting pan with broth to create pan drippings. Snip the strings, slice the turkey, and serve with the sweet potatoes and pan drippings.
Watch · 6:29
From Chef John
“You are after all the turkey lurky of your jerky turkey.”
“If we're being honest, if we don't [trim the string], it's gonna bug us.”
“Unlike your average holiday turkey, this is flavored all the way from the inside out.”