Jerk Turkey Breast
Juicy and spicy smoked turkey to die for, a truly southern delight.
This recipe is for a whole turkey breast (from a 20+ pound turkey hen), with
the skin left on. A barbecue pit with a smoker section is best for this recipe.
A large cooking syringe made specifically for injecting spices works best. I'm
sure that this recipe will not be followed to the letter in every regard, but get
it as close as possible for best results.
- Whole turkey breast
- White wine
- Caribbean jerk
- Cured red oak and green ouisache wood
- Mix the white wine and fine ground spices in a sauce pan and cook until
all alcohol has been boiled off. Adjust spices to taste. Allow to cool. Load
injector with the mix and pump deep into the thawed turkey breast. Allow to
sit in a large (2 gallon) zip bag overnight, with the remainder of the wine/spice
mix, to marinate fully. Turn periodically to stir spice mix.
- Place uncovered in the cooking part of the barbecue pit at a steady 300
degrees F fueled by cured red oak until done (meat thermometer reads 180 degrees
F interior temperature). Then transfer the turkey to the smoker and add ouisache
to begin the smoking process. Allow to cook for at least an additional 4 hours,
longer if a smokier taste is desired.
- Allow to cool to the touch before carving for best results.
Don't expect leftovers.
The remainder of the turkey can be injected and fried in peanut oil, baked
in the oven, whatever suits one's fancy. Cook plain for the kids (or others)
if they are picky eaters and don't know what they're missing.
Posted by CookinMom at Recipe Goldmine May 3, 2001.