Jerk Turkey


A turkey 
12-14 pound
3/4 cup olive oil
2 cups  Calypso Jerk marinade
3/4 cup Calypso Jerk Seasoning 
Turkey Injector Reynold’s Oven Turkey Bags
(optional)Roasting Pan


Preheat the oven to 500°F. Mix the oil with the jerk seasoning and set aside. Rinse the turkey and pat dry with paper towels. Season inside and out with salt and pepper; let come to room temperature. Transfer the turkey to a rack set inside a roasting pan, tuck the wings behind the turkey, and tie the legs together with kitchen twine. Brush the turkey all over with the seasoning mixture, reserving some for brushing. Pour 2 cups water into the roasting pan. Roast the turkey, brushing once with some of the reserved seasoning mixture, for 30 minutes. Reduce the oven temperature to 350°F and continue roasting, brushing occasionally with the seasoning mixture, until an instant-read thermometer inserted into a thigh, without touching the bone, reads 150°F, about 1 hour 40 minutes to 2 hours. Remove the turkey from the oven and baste completely with the reserved jerk sauce. Return the turkey to the oven and continue cooking until the internal temperature reaches 165°F, about 20 to 25 minutes more. Transfer to a cutting board and let sit for 30 minutes before carving; serve with lime wedges.

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