🎶 Reggae Rhythm Jamaican Jerk Roast Turkey - ‘I’m gonna be alright’

This Jamaican jerk roast turkey recipe brings bold Caribbean flavor to Thanksgiving with a juicy brine, vibrant jerk seasoning, and a roast method that delivers crisp skin and moist, tender meat. It’s the perfect turkey recipe for anyone who loves spicy-sweet comfort food and festive holiday cooking. Bonus: it comes with a soundtrack—I’M GONNA BE ALRIGHT (Reggae Rhythm Jamaican Jerk Roast Turkey)—for a full-on New Reggae kitchen vibe. www.tretaylor.com

When you pull this turkey out of the oven, the whole house smells like a Caribbean holiday kissed by fire and sweetness. The skin turns deep golden and glossy, perfumed with warm island spices—think smoky, peppery heat with a little sweet swagger—while the inside stays ridiculously juicy and tender.

Every slice is a slow-building flavor wave: savory first, then that Jamaican jerk spark, then a mellow, mouthwatering sweetness that makes you go back for “just one more bite”… and somehow end up with a second plate.

This isn’t just a Thanksgiving turkey. This is a year-round celebration roast—the kind of bird that turns a regular dinner into a party and makes people wander into the kitchen “just to check on it” every fifteen minutes. And yes, it hits even harder when you cook it with the companion song playing in the background: I’M GONNA BE ALRIGHT (Reggae Rhythm Jamaican Jerk Roast Turkey Song)—because this recipe deserves a fun soundtrack, and your kitchen deserves a little dancing while the magic happens.

IINGREDIENTS:

FOR THE BRINE:
1 whole turkey, organic pasture-raised preferred
2 quarts water
2 bay leaves
1 tablespoon onion powder
1 ½ teaspoons ground cloves
1 ½ cups sea salt
½ cup pure maple syrup
6 quarts cold water
1 cup dark Jamaican rum
1 tablespoon whole black peppercorns

FOR THE INJECTION SAUCE:
1 cup melted butter
2 cups chicken stock
½ cup Jamaican rum

FOR THE RUB & BASTING:
½ cup (4 oz.) salted butter, at room temperature
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon black pepper
2 scallions, sliced
2 shallots, coarsely chopped
7 garlic cloves, divided
5 thyme sprigs, plus 1 tbsp. fresh thyme leaves, divided
1 ½ tbsp. kosher salt, divided
3 whole star anise
2 limes, peeled and quartered
2 small onions, peeled and quartered
2 small oranges, peeled and quartered
¾ cup chicken stock
¼ cup soy sauce

I’M GONNA BE ALRIGHT!

I wrote this ai tune for myself—my little musical pick-me-up. Real magic is gently outsmarting your own unconscious mind, and sometimes the easiest way in is a chorus that keeps whispering, ‘I’m gonna be alright,’ until you believe it again.

I hope this song and this turkey bring you comfort, joy, and a little kitchen dancing—and make your week suck a little bit less.

Turn your kitchen into a Caribbean celebration with my New Reggae food-song I’M GONNA BE ALRIGHT inspired by my Reggae Rhythm Jamaican Jerk Roast Turkey recipe. This is that spicy-sweet island flavor that makes your whole house smell unreal, crispy jerk-seasoned skin, juicy tender slices, and the kind of vibe that has people “checking on the turkey” every five minutes because they can’t help themselves.

PREPARATION:

To make the turkey brine:

Place a medium saucepan over medium heat and add 2 quarts water, bay leaves, onion powder, ground cloves, sea salt, and maple syrup. Heat for about 5 minutes or until heated through and the salt is dissolved. Remove from heat and allow cooling.

Place the cooled brine in a covered container large enough to hold the turkey (a small cooler works well and is what I use). Whisk in the cold water, dark rum, and whole peppercorns. Add the turkey and make sure it's completely covered by the brine. Allow to brine overnight (for at least 12 hours but no more than 24 hours).

Remove the turkey the next day from the brine and discard the brining liquid. Place the turkey on a wire rack over a rimmed baking sheet for at least 30 minutes to drain and dry. If desired, truss the bird.

To make the injection sauce:

While the turkey is drying, prepare the injection sauce by melting the unsalted butter in a small saucepan over low heat. Stir in the stock and rum, remove from heat, and allow to completely cool. After the turkey is finished drying, fill an injector with the sauce and inject it in numerous places in the breast, thighs, and drumstick areas.

Spicing and roasting the bird:

Preheat oven to 425 degrees. Combine butter, cloves, allspice, black pepper, scallions, shallots, 4 garlic cloves, 1 tablespoon thyme leaves, and ½ tablespoon salt in a food processor; process until a chunky compound butter forms, about 30 seconds.

Pat the turkey dry with paper towels. Discard neck and giblets. Use fingers to loosen skin from breast and drumsticks by gently pushing between skin and meat. Rub some of the butter mixture under loosened skin. Lift wing tips up and over back; tuck under turkey. Press remaining butter mixture onto skin; sprinkle turkey with remaining 1 tablespoon salt.

Place anise, lime, orange, onion quarters, thyme sprigs, and the remaining 3 garlic cloves in the cavity of the turkey. Secure legs with kitchen twine. Place the turkey, breast side up, on the rack of a roasting pan coated with cooking spray. Place the rack with turkey in the pan. Pour broth and soy sauce in the bottom of the pan.

Roast in a preheated oven for 30 minutes. Add ½ cup water to the pan, rotate the turkey, and reduce the oven temperature to 325 degrees. (Do not remove turkey from oven.” Bake until a thermometer inserted in the thickest portion of the breast registers 160 degrees, 1 hour to 1 hour and 20 minutes. Remove from oven; let rest 30 minutes before carving. The drippings from this turkey for making gravy are OFF THE HOOK GOOD!

As you savor this feast, you'll feel the warm breeze, hear the soothing sounds of steel drums, and envision swaying palm trees. Our "Reggae Rhythm Roast Turkey" isn't just food; it's a culinary celebration of culture, music, and the joy of good company.

Gather your loved ones, turn up the reggae tunes, and let your taste buds embark on a flavorful journey to the Caribbean. It's Thanksgiving with a twist that's guaranteed to make your holiday memorable and delicious. One bite, and you'll be singing, "I’M GONNA BE ALRIGHT," while savoring every delicious morsel.