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.

Recipe

The marinade to inject in the Turkey

For the marinade- to inject

• 2 cups finely chopped scallion
• 2 Scotch bonnet or habañero 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.

Jerky Thanksgiving Turkey

The Jamaicans in the United States generally celebrate the 4-day weekend in the same style as Americans, but a little “Iriemon.”added in. This gives them the the opportunity to gather for a reunion, a day of thanks, and a festive meal.

Often individuals or families will end up with two or more invitations to join other families for the day. Family and friends contribute to the occasion by bringing various dishes or help with the cooking in the host kitchen – all part of a happy, communal meal. So when I hear that "Jamaicans don't celebrate Thanksgiving, I usually laugh." It might not be the "traditional Turkey meal," however we still give thanks.

Many other Thanksgiving traditions adopted by Jamaicans include the watching of the world-famous Macy’s Thanksgiving Day Parade; and shopping in the Malls as stores begin the pre-Christmas shopping season with sales and discounted prices.



below is a special twist to the Turkey Dinner.


Jamaican Turkey Rub

1 tablespoon allspice berries or powder
¼ teaspoon nutmeg
1 teaspoon black peppercorns
2 teaspoons dried thyme
1 teaspoon cayenne pepper or to taste
1 tablespoon sugar
2 tablespoons salt
2 teaspoons minced garlic
2 teaspoons fresh ginger or 1 teaspoon ground ginger
1 teaspoon soy sauce
2 teaspoon vinegar
1 cup orange juice
2 teaspoon lime juice


In a large bowl, combine the allspice, thyme, black peppercorns, dried thyme, sugar, nutmeg, allspice, salt, and garlic. With a whisk, slowly add the soy sauce, vinegar, orange juice, and lime juice. Add hot pepper sauce to taste. Add the onion and mix well. At this stage you may wish to reserve a small amount of this sauce for dipping.

Marinade the turkey breasts overnight, or for at least a couple of hours. Grill or barbecue for 6 minutes on each side, basting with the sauce, or alternatively bake turkey in sauce at 220 for about 25 minutes. No oil is needed.

If using fresh allspice berries, nutmeg pieces, peppercorns, and thyme, blend in spice grinder. Then add the rest of ingredients. Otherwise, mix all and rub evenly over bird and under skin of breast.

Put some butter under the skin (if not using butterball) for more flavor and moistness.