Ayesha Curry's Roast Jerk Turkey

"I developed this recipe with my mom as a way to introduce people to Caribbean food in a gentler way," says the Seasoned Life author, who recently launched her own cookware line.

Published on November 1, 2017 03:44 PM

Ayesha Curry’s Roast Jerk Turkey

½ cup (4 oz.) salted butter, at room temperature
½ tsp.ground cloves
½ tsp. ground allspice
½ tsp. black pepper
2 scallions, sliced
1 shallot, coarsely chopped
7 garlic cloves, divided
5 thyme springs, plus 1 tbsp. fresh thyme leaves, divided
1 ½ tbsp. kosher salt, divided
1 (12-to-14-lb.) whole turkey
3 whole star anise
2 limes, cut into quarters
¾ cup low-sodium chicken broth or vegetable broth
¼ cup low-sodium soy sauce

1. Preheat oven to 425 degrees. Combine butter, cloves, allspice, black pepper, scallions, shallots, 4 garlic cloves, 1 tablespoon thyme leaves and ½ tablespoon salt in a food processor; process until a chunky compound butter forms, about 30 seconds.

2. Pat turkey dry with paper towels. (This will help butter stick to the skin.) Discard neck and giblets. Use fingers to loosen skin from breast and drumsticks by gently pushing between skin and meat. Rub some of butter mixture under loosened skin. Lift wing tips up and over back; tuck under turkey. Press remaining butter mixture onto skin; sprinkle turkey with remaining 1 tablespoon salt.

3. Place anise, lime quarters, thyme sprigs and remaining 3 garlic cloves in cavity of turkey. Secure legs with kitchen twine. Place turkey, breast side up, on rack of a roasting pan coated with cooking spray. Place rack with turkey in pan. Pour broth and soy sauce in bottom of pan.

4. Roast in preheated oven 30 minutes. Add ½ cup water to pan, rotate turkey, and reduce oven temperature to 325 degrees. (Do not remove turkey from oven.” Bake until a thermometer inserted in thickest portion of breast registers 160 degrees, 1 hour to 1 hour and 20 minutes. Remove from oven; let rest 30 minutes before carving.

Serves: 12
Active time:40 minutes
Total time: 2 hours, 40 minutes