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Jimmy Bannos’ Jamaican Jerk Thanksgiving Turkey with Jerk Cream Sauce



  • 1 15-18 lb turkey
  • 2 pound plugra butter (or other european style high-fat content butter)
  • 2 tablespoon angel dust cajun seasoning (recipe follows)
  • 2 tablespoon jamaican jerk seasoning (recipe follows)
  • 1 cup jamaican jerk marinade (recipe follows)
  • 1 teaspoon kitchen bouquet
  • Preparation

    Baking Directions:

    The night before roasting the turkey, rub the bird with the Jerk Marinade, inside and out.  Rub the outside with Angel Dust and Jamaican Jerk Seasoning. Refrigerate overnight.Cut one pound of butter into cubes. Carefully work your fingers between the skin and the meat of the breast. Work butter cubes in between and distribute evenly.Melt the last pound of butter, stir in the Kitchen Bouquet.  Place the turkey in a deep roasting pan. Gradually pour melted butter over the bird, massaging the mixture into the skin as you go.Place the turkey into a preheated 450 degree oven and roast for one hour uncovered.  After the first hour, cover with aluminum foil and continue to roast until done (approx. 15 minutes per pound). Baste the bird every half hour to ensure a crisp, golden skin.