Jerk Roast Turkey Crown
There’s a lot to love about the new PC® Butter-Infused Stuffed Turkey Crown – it cooks quicker than a whole bird and is easier to slice, just to name a few perks. Need another reason to add it to your cart? Feast your eyes on this incredible spiced-up turkey twist, the Jerk Roast Turkey Crown from Canadian journalist and sports anchor Kayla Grey. Try more PC Recipes here.
- Level: Easy
- Preparation: 45 mins
- Ready in: 2 hrs 30 mins
- Serves: 10
- Dish Type: Jamaican
- Season: Fall, Winter
- Course: Dinner
- Main Ingredient: Turkey
PC Butter-Infused Stuffed Turkey Crown
Ingredients
Jerk paste:
2 cloves garlic, roughly chopped
2 fresh bay leaves
1 bunch green onions, roughly chopped
1 habanero or Scotch bonnet chili pepper, cut in half
Tip: Wear gloves when working with chili peppers. Remove the seeds for a slightly milder version of this paste.
1 piece (1 1/2 inches/4 cm) fresh ginger, peeled and roughly chopped (about 2 tbsp/30 mL)
1/2 cup (125 mL) sodium-reduced soy sauce
1/4 cup (60 mL) fresh thyme leaves
1/4 cup (60 mL) Worcestershire sauce
2 tbsp (30 mL) tamarind paste or pulp
Tip: This product is sometimes labelled as soft tamarind.
1 1/2 tsp (7 mL) each packed light brown sugar and ground allspice
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) each salt and ground cloves
Turkey: 1 frozen PC® Butter-Infused Stuffed Turkey Crown, fully thawed in refrigerator (Thawing may take 24 to 48 hours.)
Barbecue sauce:
1 1/2 tsp (7 mL) vegetable oil
2 large cloves garlic, minced
1 small onion, roughly chopped
1 piece (1/2 inch/1 cm) fresh ginger, peeled and minced (about 1 tbsp/15 mL)
3/4 cup (188 mL) ketchup
1/3 cup (83 mL) dark brown sugar
How to make
Step 1 – Jerk paste: Blend together roughly chopped garlic, the bay leaves, green onions, chili pepper, roughly chopped ginger, soy sauce, thyme, Worcestershire sauce, tamarind paste, light brown sugar, allspice, cinnamon, salt and cloves in food processor or blender until smooth, stopping to scrape down bowl as needed. Transfer 1/3 cup (83 mL) of the paste to small bowl; cover and refrigerate until needed to make barbecue sauce.
Step 2 – Turkey: Preheat oven to 325°F (160°C). Remove netting from thawed turkey crown; rub turkey all over with the remaining jerk paste (about 1 cup/250 mL paste). Place turkey, breast-side up, on rack in roasting pan. Bake uncovered, covering loosely with foil in last 30 minutes, until thickest part of turkey reads 180°F (82°C), centre of stuffing reads 165°F (74°C) and juices run clear, 2-1/2 to 3 hours.
Step 3 – Meanwhile, prepare Barbecue sauce: Heat oil in small saucepan over medium heat. Add minced garlic, the onion and minced ginger; cook, stirring occasionally, until softened, about 8 minutes. Add ketchup, dark brown sugar and the reserved 1/3 cup (83 mL) jerk paste; reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes. Let cool completely. Transfer to food processor or blender; blend until smooth, stopping to scrape down side of bowl as needed.
Step 4 – Remove turkey from oven; let rest, covered loosely with foil, 10 – 15 minutes before slicing. Serve with barbecue sauce.
Try this: Serve with a loaf of crusty white bread.
