It’s your turn to host the holiday gathering tonight or this week with family and friends, don’t fret Busha Browne products can help with your side dishes and your main dish. Set your table with all the trimmings at your next holiday gathering with amazing, flavorful recipes. This Jerk Turkey recipe made with Busha Browne Spicy Jerk Sauce is a perfect fit. It is so easy to prepare and so tasty, your guests will be impressed. This dish is flavorful and will surely delight your guests whether it is for a holiday gathering, special dinner or at Christmas. Whether you are doing a full size turkey or a turkey breast because the crowd is smaller or significantly larger with another main course sharing the table, this could be a great recipe for Christmas Eve, “Day After Christmas” or New Years Eve!.
Your choice of how you want to do it!
Jerk Turkey with Busha Browne Spicy Jerk Sauce” Recipe!
INGREDIENTS:
2 cups of Busha Browne Spicy Jerk Sauce
or use Busha Browne Jerk Seasoning Rub
One 10-12 pound turkey (or if you have a smaller group, look for a turkey breast and cook that and cut the seasonings and butter or margarine by 50%)
1 cup margarine spread
Salt and freshly ground black pepper to taste
PREPARATION:
Remove giblets from the turkey. Rinse the turkey inside and out with cold water and blot dry with paper towels.
Rub the Busha Browne Spicy Jerk Sauce evenly over and inside of the turkey.
Place the turkey breast side down inside a 2-gallon, heavy-duty 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. Preheat the oven to 350 degrees.
Remove the turkey from the plastic bag. Wipe off the Busha Browne Spicy Jerk Sauce inside and out, pat the turkey dry. Season the turkey inside and out with salt and pepper.
Loosely pack the preferred stuffing into the neck and body cavity. Pull back the skin over the breast and rub some margarine or butter under the skin.
Rub the turkey with more butter or margarine, and sprinkle with low sodium salt and pepper.
Truss the turkey if desired, and put it breast side up in a large roasting pan at least 2 inches deep.
Lower the oven temperature to 325 degrees.
As turkey cooks, baste frequently, using the remaining margarine or butter and the pan juices.
When the skin is a golden brown, cover with foil to prevent over-browning.
Roast the turkey until a meat thermometer registers 180ºF in breast meat or 185ºF in thigh meat—approximately 3½ to 4 hours.
(If it’s a turkey breast you are cooking, the time is reduced significantly. It’s a max of 2 hours or so.. based on the thermometer temperature)
Remove turkey from the oven and put it on a warmed platter. Cover loosely and let it rest for 30 minutes before carving. Enjoy!
Busha Browne gourmet products are sold nationwide including Whole Foods and Fairway and online. For more information, visit BushaBrowne.com.
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Thankyou to Busha Browne for sharing this and all the other great recipes they have shared with me to provide you (and me) some great recipes to test drive! #YUMMY!
Stevie Wilson,
LA-Story.com
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now, if I am honest I’m not sure about this one. Jerk Chicken is fine, but it’s such a strong flavour, on a big turkey it might be a bit overwhelming?
I think the idea is good but I think someone might have second thoughts on implementation. That said, I do believe on a turkey breast (like a chicken), it would be really interesting. Also if one cut the dark meat or bought it separately (turkey wings and legs) it would be an amazing taste as a Jerk Turkey. I think that because of the richness of the traditional holiday meal, the jerk seasoning could be overwhelming. I would love to see a themed holiday menu for this kind of entree with black beans and rice, a tropically infused stuffing (dried coconut and pineapple), salad with interesting counterpoints and some fabulous drinks.. + champagne.