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Thursday, November 25, 2010

Jamaican Thanksgiving- Happy Thanksgiving

Many people think that Jamaicans do not celebrate Thanksgiving. We do indeed celebrate holidays. Not in the traditional sense of Americans, but Jamaica has adopted many Western Ways. This year we made Deep Fried Jerk Turkey.

It was really cold outside, my area is experiencing a cold front. I didn't capture the picture where they injected the turkey with the seasonings, but I will post the recipe for those who would like to try it. I hope one day we can get an indoor turkey fryer.


The marinade to inject in the Turkey

For the marinade- to inject
  • 2 cups finely chopped scallion
  • 2 Scotch bonnet or habaƱero chilies, seeded and minced (wear rubber gloves)
  • 2 tablespoons fresh lime juice
  • 5 teaspoons ground allspice
  • 2 garlic cloves, chopped
  • 1 tablespoon salt
  • 2 teaspoons sugar
  • 1 teaspoon cinnamon
( I blend these ingredients in the blender, adding a little cider juice adds a really nice flavor- just a little  bit).

Additional Ingredients

  • 2 cups butter
  • 1/4 cup onion juice
  • 1/4 cup garlic juice
  • 2 tablespoons ground black pepper
  • 7 fluid ounces beer
  • 3 gallons peanut oil for frying, or as needed
  • 1 (12 pound) whole turkey, neck and giblets removed
Cooking Method

*Allow your turkey to thaw completely!  THIS IS VERY IMPORTANT!  This is what causes all those horrible grease fires you see on TV.*

Always test your turkey fryer thermometer before you attempt to fry your turkey 

It usually takes 2 days to completely defrost my medium size turkey in the refrigerator.Inject throughout the bird while still warm.
You'll want to inject about 1-2 ounces of marinade into each breast and each thigh, as well as about .75 to 1 ounce of marinade into each drumstick.You want to inject your turkey at least 30 minutes before deep frying

Combine the butter, onion, garlic, black pepper, beer and rub on outside of turkey.  (Let sit for couple of hours or  overnight in the refrigerator).

Take out the refrigerator and lightly pat it dry.

When the oil reaches 375 degrees F., pat the turkey dry again,  If your cooker has a basket insert, place the turkey in the basket and set it over a baking sheet; if not, set an oven rack over a large baking sheet, place the turkey on it, and take them outside to the cooker.

Check the temperature of the oil. When the oil reaches 390 degrees F., carefully and slowly lower the basket with the turkey into the oil; or lower it holding it by its legs or by a long heavy tool such as a clean fireplace poker inserted into its cavity. Be careful! Immediately check the oil temperature and adjust the flame so that the temperature does not dip below 340 degrees F. You want to maintain the temperature at 365 degrees F. As it cooks, occasionally move the bird around in the oil so that it does not scorch (the oil near the heat source will be hotter). 

Allow to rest awhile before you carve it. Usually about 20-25 minutes.

1 comment:

labatterie said...

You will post an interesting Jamaican recipe I have found on the internet.