Jerk Roast Turkey

Ingredients

Marinade:

½ cup diced yellow onion
¼ cup green onions, sliced
6 cloves garlic, roughly chopped
2 habanero peppers, seeded and chopped
1 Tbs fresh thyme leaves
2 tsp dried thyme
1 Tbs kosher salt
1 tsp freshly ground black pepper
1 tsp ground allspice
½ tsp cinnamon
½ tsp cumin
½ tsp freshly grated nutmeg
2 limes, juiced
3 Tbs soy sauce
2 Tbs packed brown sugar
2 Tbs vegetable oil

Turkey:

3 ½ lbs boneless turkey breast
1 large yellow onion, sliced
kosher salt to taste
1 lime, cut into wedges (optional)

Directions

Step 1
Combine diced onions, green onions, garlic, habanero peppers, fresh and dried thyme, kosher salt, black pepper, allspice, cinnamon, cumin, and nutmeg in a blender. Add lime juice, soy sauce, brown sugar, and vegetable oil. Blend until smooth.

Step 2
Place turkey breast into a large bowl, splay it open, and pour marinade all over the turkey. Flip and toss turkey breast a number of times until it is evenly covered in marinade. Press plastic wrap over the turkey and marinate in the refrigerator for 4 to 12 hours.

Step 3
Preheat the oven to 450 degrees. Transfer the turkey into a roasting pan and tie together with cooking twine. Add sliced onions underneath and around the turkey. Season with salt.

Step 4
Roast turkey in the preheated oven for 30 minutes. Reduce temperature to 300 degrees and roast until an instant-read thermometer inserted into the center reads at least 145 degrees, about 1 hour and 15 minutes longer.

Step 5

Loosely tent with foil and let rest for about 20 minutes. Snip off the strings and serve.

Cook’s Notes:
A cup of chicken or turkey broth can be stirred into the hot roasting pan, while the turkey rests. Scrape any browned bits off the bottom and spoon these pan juices over the sliced meat.