Jamaican Jerk Grilled Wild Turkey Breast

If you have ever been to Jamaica or any of the surrounding areas, you probably noticed that just about every restaurant, and more than a few street vendors, served some version of jerk chicken.

Traditional jerk chicken recipes work well with grilled wild turkey breast.

The recipe is quintessential Jamaican, with local spices being used to give slow grilled chicken a burst of flavor and more than a little heat. The recipe has its origins with the Island’s indigenous Taino people who used the local spices and herbs they foraged to flavor their food.

While recipes vary, the basic herbs and spices of jerk style marinades are likely already in your cabinet.

The method transfers over well to wild turkey breast. Simply mix the spices into the oil and use it as a marinade for sliced turkey turkey breast. Put it on your Pitboss Grill at 300 degrees until the turkey reaches 150-155 degrees in the thickest part, then let it rest a few minutes before serving.

Grill the marinated turkey to around 150 degrees internal temperature to keep from drying it out.

Start by mixing the spices and herbs. It’s a long list, but they all go into a one gallon zip style bag together. Add the olive oil and work everything around to make a paste.

Slice the turkey breast into 1” cutlets, across the grain for tenderness, and add them to bag with the spice blend.

Slice the turkey breast across the grain for more tenderness.

Gently massage the bag with you hands to fully coat the turkey. Place the bag into a refrigerator and marinate overnight.

Mix the rub ingredients in a zip style bag and marinate the turkey overnight in the refrigerator.

Heat your grill to 300 degrees. Place the marinated turkey on the grate. Cook for 8-10 minutes per side, depending on thickness, or until a digital thermometer reads 150-155 in the center. For a traditional presentation, serve the turkey over a bed of spicy rice and black beans. For a great side dish, slice and fry up some plantains. The touch of sweetness goes perfectly with the spiciness of the jerk rub.