Jerk Roasted Turkey

Just in time for the holidays, something a little different Jerk Roasted Turkey. This Caribbean version Jerk Turkey is spicy, sweet and flavorful all in one bite. Over the years Jerk Roasted Turkey has become popular. This Jerk Roasted Turkey using DivineKuizine sugar spice as a brine , and DivineKuizine Jerk Sauce as a basing sauce . Your turkey will be flavorful , Sweet , spicy and juicy.

· 1 whole turkey

· 3 red onions

· 8 stalks fresh thyme

· 6 cloves of garlic

· 1 cup DivineKuizine sugar spice

· 2 whole Scotch Bonnet peppers /substitute with habaneros (with seeds)

· 1 tbsp crystallized ginger

· 5 tsp kosher salt , table salt 3 tsp

· ½ cup cooking oil

1 stick of butter

Bottle of DivineKuizine Jerk Sauce

Brine the turkey:

Place turkey in a container large enough to hold it and the brine. Add brine garlic, DivineKuizine sugar spice, crystallize ginger,salt, 2 bay leaves and scotch bonnet In a large container and add 1 gallon water. Refrigerate 8 to 24 hours. Remove from refrigerator about an hour before cooking and bring to room temperature.

Make the herb butter:

Bring Butter to room temperature , combined fresh thyme. 2 tablespoon DivineKuizine Jerk Sauce

Remove turkey from brine and pat dry. Season cavity with about salt and pepper. Add to cavity onions, scotch bonnet. Gently loosen the breast skin with your fingers as far down as you can go, being careful not to tear the skin. Spread almost all of the herb butter under the skin and smooth it out as evenly as possible by rubbing the skin. Rub remaining butter lightly over the rest of the turkey.

Roast turkey for 30 minutes, then reduce oven temperature to 325 degrees and loosely cover with foil. Cook turkey, basting with DivineKuizine Jerk Sauce in the pan every 45 minutes, until the leg feels loose in the socket and a thermometer inserted into the thigh registers 165 degrees. Start checking the temperature after about 2 hours. Depending on the size of your turkey, it may take up to 4 hours to cook through. Let sit 20 to 25 minutes before carving.

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