Jerk Wild Turkey

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For many of us the end of the spring wild turkey season means the beginning of backyard gatherings with family and friends and the smoky aroma of your favourite barbequed meal. This Jamaican Jerk inspired dish is a great option to add to your wild game backyard barbeque repertoire and has the perfect balance of both heat and sweet.

This (wet) marinade consists of a blend or spices/seasoning including garlic, brown sugar, thyme, nutmeg, cloves, ginger, green onions and my favourite hot pepper to both grow and eat, the scotch bonnet. It can be easily modified to adapt to your preferred flavour profile or used for your fresh caught fish/shrimp or other seasonal game.

Personally, I like mine spicy and will add an additional hot pepper (or two) and let it marinate for 24 hours because the longer you marinate, the tastier your dish will be!

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Jerk Wild Turkey

Recipe by LC HunterCourse: Wild Recipes
Servings

4

servings
Prep time

4

hours 
Cooking time

20

minutes

Ingredients

  • Turkey
  • 2 Turkey Thighs

  • 1 Turkey Breast (Halved)

  • Wet Marinade
  • 1 or 2 Scotch Bonnet hot peppers (depending on your desired level of heat)

  • 6 cloves of garlic

  • 1 sweet onion

  • 4 green onions

  • 8 springs of thyme (fresh)

  • 1 tsp fresh ginger (crushed/peeled)

  • 2 tbsp brown sugar

  • 1/4 cup tamari (or soy sauce)

  • 1/4 cup white vinegar

  • 1/2 cup olive oil

  • 2 limes (juice only)

  • 1 tbsp coarse sea salt

  • 1/2 tsp black pepper (ground)

  • 1 tsp nutmeg

  • 1/2 tsp cloves

Preparation

  • Mix all of your wet marinade ingredients into a food processor or blender. Blend on high until the marinade is slightly chunky.
  • Place your wild turkey into a large mixing bowl and pour entire contents of your wet marinade on top. Mix well and massage your marinade into the turkey until well covered.
  • Seal within the mixing bowl or transfer to a Ziploc bag and refrigerate for a minimum of 6 hours. For this recipe we typically marinate 24 hours for best results.
  • Once ready, preheat your grill/bbq to 450 degrees and cook both thighs and halved breasts for 20 minutes flipping every 5 minutes and ensuring you get a healthy amount of char on your bird. Internal temperature should be 165 – 170 degrees.
  • Garnish w/ green onions, lime wedges and your choice of side!

LC Hunter

Born in Southern Illinois and raised in rural Ontario, Canada LC has always had a passion for the great outdoors. He is an avid hunter and fishermen with a passion for all things wild. LC loves to share his harvested fish and game dishes with friends and family and is devoted to teaching his children about the benefits of growing up with an appreciation for our hunting and fishing heritage.

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