Spice Up Your Holiday Feast with Caribbean Flair

Have I got a special treat for you this thanksgiving. We’re taking that traditional turkey and giving it a Caribbean twist with my famous Jerk Turkey recipe. Trust me, once you’ve tried this, you’ll never go back to plain old roast turkey again!

But that’s not all, folks. To complement our spicy, flavorful bird, we’re whipping up a delicious side of Jamaican Quinoa and Peas. It’s a healthier spin on our classic rice and peas, and it’s absolutely bursting with flavor. And to balance out all those bold tastes, we’re throwing in a fresh, crisp salad. So, let’s get cooking and make this Thanksgiving one to remember! I’m just suggesting this simple spread but feel free to add as many of your favorite dishes as you like.

Jerk Turkey Recipe

Ingredients

• 1 whole turkey (12-14 lbs), giblets removed
• 2 cups of jerk marinade (homemade or store-bought)
• 1/4 cup avocado oil
• 2 oranges, quartered
• 2 limes, quartered
• 1 onion, quartered
• 4 sprigs of fresh thyme
• Salt and pepper to taste

For the roasting pan

• 1 orange sliced
• 1 lemon sliced
• 2 celery stalks
• 3 sprigs of thyme
• 3 sprigs of rosemary
• 1 onion sliced
• 1 bottle of Red Stripe beer
• 2 cups of chicken broth

For the Jerk Marinade (if making homemade)

• 6 green onions
• 4 garlic cloves
• 2 scotch bonnet peppers (or habaneros for less heat)
• 4 sprigs or 1 tablespoon fresh thyme leaves
• 1 tablespoon ground allspice
• 1 tablespoon brown sugar
• 1 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 cup soy sauce
• 1/4 cup lime juice
• 1 lb of real unsalted butter (room temperature). DO NOT put into processor with other ingredients
• 1/4 cup avocado oil

Let’s Make This

• • Clean your turkey, however, you please. There’s been lots of controversy about whether to or not to wash chicken/turkey. (I’ll leave this right here). 🙂
  • Pat the turkey dry with paper towels and dry brine with kosher salt. Cover and refrigerate for at least 8 hours, or overnight.
  • Take the turkey out of the fridge. Carefully loosen the skin from the meat using your fingers, being careful not to tear it.
  • If making homemade jerk marinade, blend all marinade ingredients in a food processor.
  • Mix the jerk marinade with the butter and rub it all over the turkey, including under the skin and inside the cavity.
  • Preheat your oven to 325°F (165°C).
  • Stuff the turkey cavity with quartered oranges, limes, whole onion, and thyme sprigs.
  • Tie the legs together with kitchen twine and tuck the wing tips under the body.
  • Prep the roasting pan with carrot, celery, onions, herbs, orange and lemon slices. Pour chicken broth into the pan as well as 1 bottle of Red Stripe beer.
  • Place the turkey on top of a rack in the roasting pan. At this point season with additional salt and pepper if desired.
  • Wrap the Turkey in foil, or eco-friendly alternative of your choice. Shove it in the oven. Roast the turkey for about 15 minutes PER POUND, or until a meat thermometer inserted into the thickest part of the thigh or breast reads 165°F (74°C)[3].
  • Baste the turkey every 30 minutes after the first hour with its juices to keep it moist. You can alternate between covered and uncovered for an even more moist turkey while it develops its color.
  • If the turkey browns too quickly, cover it loosely with parchment paper.

Once done, remove from the oven and let it rest for 20-30 minutes before carving. Use you favorite platter to display this magnificent turkey.

Quinoa and Peas Jamaican Style

 Ingredients

• 2 cups quinoa, rinsed
• 2 can (15 oz) kidney beans or pigeon peas, drained and rinsed
• 1 cup coconut milk
• 1 cup water
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 scotch bonnet pepper, whole (optional)
• 4 sprigs fresh thyme
• 1 tsp allspice
• 6 cloves
• 1 tsp minced ginger
• 2 stalks scallion
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tbsp coconut oil

This recipe is for a party of about 4-5 (depending on appetite). Increase ingredients for the amount of people in your party.

Let’s Prepare This

• • Heat coconut oil in a large saucepan over medium heat. Add onion and garlic, sauté until softened, about 3-4 minutes.
  • Add kidney beans (or pigeon peas), coconut milk, water, whole scotch bonnet pepper (if you like a little heat), thyme sprigs, allspice, cloves, ginger, salt, and pepper. Stir to combine.
  • Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.
  • Add quinoa, bring to a boil. Cover saucepan with parchment paper, followed by lid.
  • Reduce heat to a low setting and cook for 25 minutes, or until quinoa is tender and liquid is absorbed.
  • Remove from heat and let stand, covered, for 5 minutes.
  • Fluff with a fork, remove the scotch bonnet pepper and thyme sprigs, and serve in a fancy bowl.

Fresh Salad

Ingredients

• 1 head of chopped romaine lettuce
• 1 head chopped butter head lettuce
• 1 bag of mesclun salad mix
• 1/2 – 1 bag of arugula
• 4 large tomatoes, diced or package of cherry tomatoes
• 1 English cucumber, sliced
• 1 red onion, thinly sliced (optional)
• 1/2 cup chopped fresh cilantro
• Juice of 1 lime
• 1/4 tbsp olive oil
• Salt and pepper to taste

Let’s Put This Together

• • In a large bowl, combine romaine lettuce, butter head lettuce, mesclun salad, arugula and cucumber (soak in a ice bath for 10 minutes) You’ll have the best crunchy lettuce ever. Thank me later.
  • Add in your cherry tomatoes or sliced tomatoes and sliced onions
  • In a small bowl, whisk together lime juice, olive oil, salt, and pepper to make the dressing.
  • Pour the dressing over the salad and toss to combine.
  • Sprinkle chopped cilantro over the top and serve immediately.

This Jamaican-inspired Thanksgiving feast is sure to be a hit with your family and friends. The Jerk Turkey brings a spicy, aromatic twist to the traditional centerpiece, while the Jamaican Quinoa and Peas offer a healthier, flavorful alternative to the usual sides. The fresh garden salad provides a crisp, refreshing contrast to the bold flavors of the main dishes.

Cooking is all about having fun and experimenting. Don’t be afraid to adjust the spice levels to your liking. And when it comes to the Quinoa and Peas, feel free to add more Scotch bonnet pepper for an extra kick!

So there you have it, folks – a Jamaican Thanksgiving feast that’s sure to spice up your holiday. If anyone complains about the non-traditional menu, just hand them a rum punch and crank up the reggae. From my kitchen to yours, enjoy this delicious blend of traditional and Caribbean flavors. Happy cooking and happy Thanksgiving or Thankstaking!

Check JupJupNoy.com/kiss-the-blog for more Thanksgiving recipes.

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References

[1] https://healthiersteps.com/jamaican-quinoa-and-peas/
[2] https://www.bbcgoodfood.com/recipes/jerk-turkey
[3] https://metemgee.com/spatchcock-jerk-turkey/
[4] https://italeatsandtreats.com/recipe/jamaican-quinoa-and-peas/
[5] https://www.saveur.com/article/recipes/jamaican-jerk-roast-turkey/