Courtesy of Walter Staib, culinary adviser for Sandals Resorts, Thanksgiving turkey-with-a-twist is a great recipe to try this holiday season! “The unique flavor of Jamaican jerk is achieved when you soak whole allspice berries in water; sprinkle them over the coals of a grill and cover to allow the smoke to permeate the meat, fish or seafood.” See the recipe below to cook up your Caribbean-Inspired dish today.

Jerk Turkey Thighs

Walter Staib, Culinary Ambassador

Serves 8

Ingredients

Marinade

1 tablespoon stemmed & finely chopped Scotch Bonnet pepper (about 1 pepper)

2 tablespoons stemmed fresh thyme

1 tablespoon freshly ground allspice (not too fine)

2 tablespoons chopped fresh ginger

¾ cup finely chopped onion

1 tablespoon finely chopped garlic

1 ½ cups finely chopped scallions (using the white and the green parts)

½ teaspoon freshly ground black pepper

¼ cup soy sauce

¾ cup vegetable oil

8 boneless, skinless turkey thighs

Method

1. Place all of the Marinade ingredients in food processor except soy sauce and oil. 
2. After finely minced or pureed, place in mixing bowl and add soy sauce and oil. 
3. Wearing a pair of rubber gloves, place the turkey thighs in a glass baking dish (do not use metal or plastic) and coat both sides generously with the marinade.  Cover and refrigerate overnight.
4. Heat grill to high, then place turkey thighs on grill to sear, grilling just long enough to brown and sear all sides, about 5 minutes.
5. Remove the thighs and wrap in aluminum foil and turn the grill down to medium.
6. Return the foil-wrapped thighs to the grill and cook an additional 15 minutes, or until the internal temperature measures 165° on a meat thermometer.
7. If you prefer to roast the turkey thighs in the oven, preheat the oven to 400°.  Place the thighs in the oven, uncovered, for about 5 minutes, then cover and return to the oven for another 5-10 minutes, or until the internal temperature measures 165° on a meat thermometer.

Chef’s Note:  The unique flavor of Jerk comes in great part from cooking over moist pimento wood, which is not available in the US.  To create that wonderful flavor without the pimento wood, soak 1/8 cup of whole allspice berries in water for about 30 minutes, then sprinkle them over the coals of the grill and cover to allow the smoke to permeate the meat, fish or seafood.

Chef’s Note:  This can be done with a whole turkey as well.  Simply coat a whole, defrosted turkey with the marinade, making sure to rub it under the skin as well.  Marinate overnight and roast as normal.

Enjoyed your delicious Thanksgiving meal? Venture to any of our Sandals Resorts to experience more of Walter Staib’s award winning dishes available at our Gourmet Discovery Dining on our properties with more than 21 unique culinary concepts to choose from. Book your getaway today here!