Jerk Turkey Food

JERK TURKEY LEGS

Steps:

• Combine the oil, thyme, brown sugar, allspice, lime juice, garlic, chile peppers, ginger, scallions, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper in a food processor and pulse until smooth.
• Coat the turkey legs in the jerk marinade and refrigerate at least 4 hours and up to overnight.
• Preheat the oven to 425 degrees F.
• Spread the turkey legs on a rimmed baking sheet and roast until the skin is golden brown all over and the turkey is cooked through (an instant-read thermometer inserted into the center of the meat, avoiding bone, should register at least 165 degrees F), 45 to 50 minutes.
• Serve the turkey legs topped with the cilantro, with lime wedges on the side.

JERK TURKEY

Steps:

• Brining - helps to keep the turkey moist during cooking.
• - Pour water into a pan or bucket.
• - Squeeze limes into water and leave the remains in the water.
• - Add salt.
• - Stir to dissolve salt.
• - Place turkey, neck and livers in mixture for 8-12 hours.
• Marinade.
• - Combine the seasonings below overnight before rubbing on the turkey.
• - Combine 3/4 jerk seasoning, soya sauce, pimento, cumin, garlic, cayenne pepper, salt and butter.
• - Mix together into a paste.
• - Set aside 2 tablespoons of the mixture.
• - Remove turkey from brine and dispose of brine.
• - Rinse turkey lightly with fresh water.
• - Take 1/4 cup the butter marinade and rub directly on each turkey breast underneath the skin (this helps to keep the seasoning on the breast and ensures it is flavourful and moist).
• - Repeat this process for the thighs under the skin.
• - Rub remaining mixture on the outside of the turkey on top of the skin, front and back.
• - Put turkey, neck, and livers in a plastic bag tied tight to keep the marinade from leaking out. You may want to wrap it in a couple of bags and place in a bowl or foil tin to prevent leaks in the fridge.
• - Place turkey in fridge for 24-48 hours to marinate. Half way though your marinating time flip the turkey onto its breast so that the marinade isn't sitting just at the bottom of the bag.
• - When you are ready to cook, take the remaining 2 tablespoons of marinade and add thyme, rosemary, onions, carrots and orange.
• - Use this mixture to stuff the turkey (this helps to season the turkey during cooking).
• Cooking.
• - Pre-heat oven to 375 - 400 degrees (depending on your oven) - average 20 mins/1 lb of turkey.
• - Place turkey in roasting pan.
• - Pour 1 cup chicken broth around the edged of the pan - this helps to ensure there is enough juice to baste the turkey.
• - Put turkey in oven, covered with tin foil ('tented') so not too tight so foil sticks to the skin.
• - Baste turkey approximately every 30 minutes.
• - Leave turkey tented while cooking until the final 30 minutes of cooking, then remove foil.
• - Internal temperature of the breast should be 175 degrees when cooked - I highly recommend you use an oven safe one, that can stay in the turkey while you cook.
• - If you don't have a thermometer, when the cooking time has elapsed, make a cut between the thigh and the breast and look at the juice that's released - It will be clear when cooked. If the juice is at all pink or red, put the turkey back in the oven.
• - TIP: Another good test is to check the turkey neck that was cooking in the pan. If the meat on the neck is falling off the bone with ease, that's a good sign.
• Gravy.
• - Take 1 cup of the pan juices out of roasting pan and set aside.
• - Take 3 tablespoons of the vegetable stuffing out of roasting pan - (onions, carrots, thyme - TIP: Do not include orange as peel will make gravy bitter.
• - In a blender, combine the vegetables and 1 cup chicken broth.
• - Blend the vegetables into a puree.
• - Optional - for extra flavour add the cooked turkey liver to the blender with the vegetables to puree.
• - In a sauce pan combine the puree with 1 cup chicken broth and ½ cup orange juice and bring to a boil.
• - Slowly add ½ cup of the pan drippings. Taste mixture to ensure it is not too salty or spicy.
• - Add more pan drippings until it reaches a taste you prefer.
• - In a separate cup mix the cornstarch and 1/2 cup water until cornstarch is fully melted and pours easily.
• - Pour cornstarch mixture into the gravy, slowly and continue stirring until thickened. If the gravy is too salty or thick add more water as needed.

JERK TURKEY BURGERS ON SWEET POTATO ROUNDS

Steps:

• Prepare a grill for medium-high heat.
• Use your hands to gently combine the turkey, yogurt, scallion, garlic, jerk seasoning and 1/2 teaspoon of salt in a medium bowl. Form into four 3-inch patties about 1/2-inch thick. Chill for at least 30 minutes (this helps to keep the burgers from sticking to the grill).
• Combine the coleslaw mix, mayonnaise and vinegar in a small bowl. Cover and refrigerate until ready to use.
• Brush the sweet potatoes with the oil and sprinkle with a large pinch of salt. Lightly oil the grill grates. Arrange the sweet potato rounds on the grill, cover with the lid and cook until there are nice grill marks and the potatoes are tender but not mushy, 8 to 12 minutes per side. Remove and set aside to cool completely.
• Spray both sides of the turkey burgers with nonstick cooking spray and grill, covered, until the burgers have nice grill marks and an internal temperature of 165 degrees F, 8 to 12 minutes per side.
• Assemble the burgers: Spread 4 sweet potato rounds each with mango chutney. Top with the patties and 1/4 of the coleslaw and sandwich with the remaining sweet potato rounds.

JERK ROASTED TURKEY WITH CORNBREAD-ANDOUILLE DRESSING

Steps:

• Rub the jerk sauce evenly over the outside and inside of the turkey. Place the turkey breast-side down in a 2-gallon heavy-duty resealable plastic bag. Squeeze out as much air as possible and seal the bag. Refrigerate and marinate for 24 to 48 hours, turning occasionally.
• Position the oven rack near the bottom of the oven and preheat to 350˚ F. Remove the turkey from the plastic bag. Wipe off the jerk sauce inside and out, pat the turkey dry, and season generously inside and out with salt and pepper. Loosely pack the Cornbread-Andouille Dressing into the cavity. Pull back the skin over the breast and rub some butter under the skin. Rub the outside of the turkey with more butter, and sprinkle with salt and pepper. Truss the turkey if desired, and place breast-side up in a large roasting pan at least 2 inches deep.
• Lower the oven temperature to 325˚ F and roast the turkey, basting frequently with the pan juices, until a meat thermometer registers 165˚ F, 3 to 3 1/2 hours; when the skin is golden brown, cover with foil to prevent over-browning. Remove the turkey from the oven and put it on a warmed platter. Cover loosely and let rest for 30 minutes before carving.
• In a large skillet, melt the butter over medium heat, then add the sausage and cook about 2 minutes. Add the onion, celery and bell pepper and saute until the vegetables are tender but not browned, about 2 minutes. Remove from the heat and cool for 5 minutes.
• In a large bowl, combine the cornbread cubes, poultry seasoning, thyme and salt and pepper. Stir in the cooled sausage mixture and egg.
• Add the stock, a little at a time or as needed, until the mixture becomes moist but not wet. Cover with plastic wrap and refrigerate until ready to use.

JERK TURKEY BURGERS WITH MANGO SLAW

Steps:

• Preheat a grill or grill pan to medium high. Mix the turkey, jerk seasoning, apple, 1/4 cup scallions and the panko in a bowl; season with salt and pepper. Form into four 1-inch-thick patties and make a small indentation in the middle of each with your thumb to prevent it from puffing up on the grill. Refrigerate.
• Whisk the mayonnaise and chutney in a large bowl. Add the cabbage, carrot and the remaining 1/4 cup scallions, season with salt and pepper and toss to coat.
• Brush the grill with canola oil. Grill the turkey patties until browned and cooked through, 4 to 5 minutes per side.
• Brush the cut sides of the buns with mayonnaise and sprinkle with jerk seasoning; toast on the grill, about 30 seconds. Serve the burgers and slaw on the buns.

TURKEY JERKY

Steps:

• After removing the skin and fat from the turkey breast, place it in the freezer long enough to partially freeze.(about 30 minutes).
• When the turkey is partially frozen, slice it thinly against the grain.(an electric knife works best).
• Combine the rest of the ingredients in a bowl,stirring well.
• Add the turkey slices,and stir to cover all the turkey slices in marinade.
• Cover tightly and refrigerate overnight.
• When ready to prepare the jerky the next day, pour the turkey slices and the marinade into a pot, and simmer until the liquid reaches 160 degrees on a meat thermometer.
• Preheat the oven to 150 degrees.
• Drain the turkey slices from the marinade.
• Pat the turkey slices dry with paper towels.
• Lay the slices of turkey directly across your oven racks.
• Prop the oven door open with a wooden spoon to allow moisture to escape.
• Continue to cook the turkey this way for 3-6 hours.
• After 3 hours, test a piece by allowing it to cool,and then bending it.If there is any moisture present, continue to dry longer, checking ever so often.
• Store in an airtight container for up to 2 months in the refrigerator, or up to 6 months in the freezer.

JERK TURKEY EGG ROLLS

Steps:

• In a medium size bowl add the turkey, cabbage, carrots, green onions, garlic, chives, soy sauce, jerk sauce, jerk seasoning, ginger, salt and pepper. Stir together. Lay the egg roll wrapper on a plate so that it looks like a diamond shape (rather than a square). Add the turkey mixture to the middle of the egg roll wrapper in a line within about 1 inch from the left and right sides of the wrapper. Fold the bottom corner over the turkey mixture. Then fold the left and right edges of the wrapper in towards the middle. Then roll the entire egg roll until it's tight. Set aside.
• In a medium size pan, add the coconut oil and set the heat on medium heat. Fry all sides of the egg roll until they are a light golden color. Remove from the pan and lay them on to a plate with a paper towel. Serve warm with your favorite dipping sauce.

JERK TURKEY BURGERS

Steps:

• In a small bowl, combine the couscous with 1/2 c.
• water; let stand 20 minutes or until the water is completely absorbed.
• Meanwhile, in a nonstick skillet, heat the oil over low heat.
• Add the bell pepper, garlic and spices.
• Saute until the red pepper is slightly softened, about 1-2 minutes.
• Let cool completely.
• Prepare the grill.
• In a medium sized bowl, combine the couscous, the spice/bellpepper mixture and the turkey and mix thoroughly, but lightly- use just enough mixing to combine everything.
• Shape the mixture into 4 patties.
• Grill or broil on a lightly oiled rack until brown and no longer pink inside, about 5 minutes per side for 3/4" thick burgers.
• Place on buns, serve with lettuce and tomatoes.

JERK TURKEY BURGER

Steps:

• In a large bowl, combine ground turkey, onion, bell pepper, egg whites, watercress, teriyaki sauce, and jerk seasoning until well blended.
• With clean hands, form the turkey mixture into 6 equal patties
• Heat a non-stick griddle over medium-high and spray twice lightly with canola oil cooking spray. Place each patty on griddle, in batches if necessary, and cook for 3 minutes. Flip burgers and cook for another 3 minutes. Alternatively, cook burgers on an outdoor grill for same amount of time.
• Remove patties from griddle, dress with your favorite condements and enjoy!