Fried Jerk Turkey

I don’t think I’m ever making roast turkey again. Yep, I said it. After frying turkey for the first time and experiencing how delicious it was, I don’t think I could go back to baking a turkey in an oven! Fried jerk turkey is where all the holiday vibes are! I promise you, you won’t regret it! If you’ve never tried fried turkey, you’re in for a treat. It’s juicy, convenient (somewhat), and overall tastes better!
(This post may contain affiliate links from which I earn commission)

Tips for Turkey Prep

-Decide whether or not you’ll be choosing a fresh or frozen turkey. Most people buy frozen turkeys, but if you do, allow sufficient time for thawing.

-Use the turkey within four days of thawing. It’s best to thaw in the refrigerator (use the one day of thawing per 4 lbs of turkey rule) or use cold water to thaw.

-Pat dry before seasoning, and remember to remove the gizzards and discard the plastic used to keep the turkey legs together.

-If roasting a turkey, use a meat thermometer by inserting it into the most dense part of the turkey (usually the breast) to accurately determine the temperature.

-Choose the right size turkey for you! I use 2-3 lbs per person as a rule of thumb which would allow us dinner and leftovers. For a family of 4 or 5, a 13 lb turkey should suffice.

-Choose the best vessel to cook your turkey in. If roasting a turkey, I recommend a good 17” x 13” turkey roasting pan. An affordable option here: https://amzn.to/4fjWJpG or, on the higher end, I recommend Hexclad : https://amzn.to/48IpR7D

-If frying a turkey, here is the turkey fryer I used: https://amzn.to/3ULGtpj

Safety Tips for Frying Turkey

-Place the fryer on level ground at least 10 feet away from anything flammable, like buildings or a wooden deck.

-Make sure the turkey is completely thawed before putting it in the fryer.

-Avoid overfilling the fryer with oil, as this can cause the unit to tip over and spill hot oil.

-Never leave the fryer unattended while it’s in use, as the oil will continue to heat up without thermostat controls.

-Keep children and pets a safe distance away from the fryer, both while it’s in use and after.

-Raise and lower the turkey slowly to prevent oil splatter, burns, and fire. Keep children and pets away from the fryer to prevent tipping, even after the turkey is done. The oil is dangerously hot for hours

What seasonings do I need to make Fried Jerk Turkey?

For this recipe, you’ll need a combination of wet marinades and dry seasonings. Allow time to prep your marinades. I usually prep my marinades the day before I’m ready to season the turkey, but this can made up to a week in advance. This jerk turkey uses three wet marinades: Green seasoning, a roasted bell pepper marinade, and a wet jerk seasoning marinade. I used All purpose seasoning, onion and garlic powder, cajun seasoning, Maggi Chicken seasoning, a dry rub jerk seasoning, and paprika. Here is the recipe for the green seasoning: https://thatnursecooks.com/2022/12/01/haitian-epis-caribbean-green-seasoning/

For the roasted bell pepper marinade:

-1 Red Bell Pepper

-1 Green Bell Pepper

-1 Yellow Bell Pepper

-1 Orange Bell Pepper

-8 Cloves of Garlic

-1 whole Onion

-Few Sprigs of Thyme

-1 tbsp Olive Oil

Directions: Preheat oven to 350 degrees Fahrenheit. Cut all bell peppers in half and remove seeds. Peel onion and cut in half. Place on a baking sheet along with peeled cloves of garlic and thyme. Drizzle olive oil and roast for 30 minutes. Use a food processor or blender to pureé. Store in an airtight mason jar for up to 30 days.

Fried Jerk Turkey Recipe

Ingredients

-13 lb turkey

-3 large spoonfuls of roasted bell pepper marinade (scroll up to see recipe)

-3 large spoonfuls of green seasoning (scroll up to see recipe)

-3 large spoonfuls of wet jerk seasoning marinade (I used the Walkerswood brand)

-1 tbsp of Paprika

-2 tsp All Purpose seasoning

-2 tsp Maggi Chicken seasoning

-1 1/2 tsp Cajun seasoning

-1 tsp Onion Powder

-1 tsp Garlic Powder

-1 tsp dry Jerk Seasoning (I used Portland Jerk seasoning which is available at Superfresh supermarket. Other dry rub jerk seasoning brands I recommend: Grace, Easispice, Island Spice, Betapac, and Jamaican Choice)

-1 tsp low sodium Soy sauce

– 2 1/2 gallons of corn oil

-If frying the turkey, you’ll need a 20 lb propane tank

Directions:

Rinse your turkey and pat dry. Measure out your seasonings and place them on a plate. Add all the dry seasonings (all purpose, chicken seasoning, cajun seasoning, dry jerk seasoning, onion & garlic powder, paprika), then add the wet seasonings (roasted bell pepper marinade, green seasoning, and jerk seasoning). Massage all of the seasonings into the turkey making sure to get seasonings into the cavity of the turkey. Lift the skin and massage the seasoning under the skin and onto the breast and into the leg/thigh area. Seasoning should cover the entire surface area of turkey, so flip the turkey over and ensure the underside of the turkey is seasoned as well. Marinate for a minimum of 24 hrs or up to 48 hrs.
Assemble your turkey fryer according to directions. Place the fire on medium/high heat. Do not fry the turkey with the fire on its highest level. If the fire is all the way up, the turkey will burn on the outside and be uncooked on the inside. Allow at least 20 minutes for the oil to heat up before placing the turkey into the oil. The recommended temperature is 350 degrees. I did have trouble using the thermometer that came with the turkey fryer and obtaining accurate readings. Heating the oil for 20 minutes worked for me. Slowly lower the turkey into the oil and fry for 40 minutes. Once you’re finished frying the turkey, slowly remove, and place on a cooling rack. Allow 10-15 minutes for the turkey to cool before slicing.

Oven Roasting Directions

For a 13 lb turkey: Preheat your oven to 375 degrees. Place your seasoned turkey into your turkey roasting pan. Spray baking spray onto the aluminum foil and cover the turkey. Bake for a total of 2 hours and 30 minutes, basting every 30 minutes. When you have 30 minutes remaining, remove the foil and bake uncovered for the last 30 minutes. Baste the turkey after 15 minutes while it is baking uncovered. Remove from the oven and allow 15 minutes for the turkey to cool. Slice and enjoy! Use the turkey’s juices from the roasting pan for your gravy.