Jerk Turkey Tenderloins Recipes

THE BEST TURKEY JERKY RECIPE

Steps:

• Combine all of the ingredients in a bowl and mix well until the brown sugar is dissolved. Pour into ziplock bag.
• Trim all visible fat from the turkey breast and slice into ¼" strips.
• Add sliced turkey breast to the marinade in the ziplock bag and marinate for 12-24 hours in the refrigerator.
• After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
• Lay the strips on the dehydrator trays leaving space between the meat for air to circulate. Make sure the strips are not touching.
• Dehydrate for 4-6 hours. Start checking the jerky if it's finished around the 3.5hr mark.
• The jerky is finished when it bends and cracks, but does not break in half.

JERK TURKEY TENDERLOINS

Steps:

• Sprinkle tenderloins with seasoned salt. Combine the oil, rosemary, jerk seasoning and brown sugar. Rub over tenderloins. Broil 3-4 in. from the heat for 7-9 minutes on each side or until a thermometer reads 170°., Meanwhile, in a large bowl, combine the salsa ingredients. Serve with turkey. Freeze option: Season turkey as directed. Transfer to a resealable plastic freezer bag; freeze. To use, completely thaw in refrigerator. Broil tenderloins and prepare salsa as directed.

JERK TURKEY LEGS

Steps:

• Combine the oil, thyme, brown sugar, allspice, lime juice, garlic, chile peppers, ginger, scallions, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper in a food processor and pulse until smooth.
• Coat the turkey legs in the jerk marinade and refrigerate at least 4 hours and up to overnight.
• Preheat the oven to 425 degrees F.
• Spread the turkey legs on a rimmed baking sheet and roast until the skin is golden brown all over and the turkey is cooked through (an instant-read thermometer inserted into the center of the meat, avoiding bone, should register at least 165 degrees F), 45 to 50 minutes.
• Serve the turkey legs topped with the cilantro, with lime wedges on the side.

JERK TURKEY

Steps:

• Brining - helps to keep the turkey moist during cooking.
• - Pour water into a pan or bucket.
• - Squeeze limes into water and leave the remains in the water.
• - Add salt.
• - Stir to dissolve salt.
• - Place turkey, neck and livers in mixture for 8-12 hours.
• Marinade.
• - Combine the seasonings below overnight before rubbing on the turkey.
• - Combine 3/4 jerk seasoning, soya sauce, pimento, cumin, garlic, cayenne pepper, salt and butter.
• - Mix together into a paste.
• - Set aside 2 tablespoons of the mixture.
• - Remove turkey from brine and dispose of brine.
• - Rinse turkey lightly with fresh water.
• - Take 1/4 cup the butter marinade and rub directly on each turkey breast underneath the skin (this helps to keep the seasoning on the breast and ensures it is flavourful and moist).
• - Repeat this process for the thighs under the skin.
• - Rub remaining mixture on the outside of the turkey on top of the skin, front and back.
• - Put turkey, neck, and livers in a plastic bag tied tight to keep the marinade from leaking out. You may want to wrap it in a couple of bags and place in a bowl or foil tin to prevent leaks in the fridge.
• - Place turkey in fridge for 24-48 hours to marinate. Half way though your marinating time flip the turkey onto its breast so that the marinade isn't sitting just at the bottom of the bag.
• - When you are ready to cook, take the remaining 2 tablespoons of marinade and add thyme, rosemary, onions, carrots and orange.
• - Use this mixture to stuff the turkey (this helps to season the turkey during cooking).
• Cooking.
• - Pre-heat oven to 375 - 400 degrees (depending on your oven) - average 20 mins/1 lb of turkey.
• - Place turkey in roasting pan.
• - Pour 1 cup chicken broth around the edged of the pan - this helps to ensure there is enough juice to baste the turkey.
• - Put turkey in oven, covered with tin foil ('tented') so not too tight so foil sticks to the skin.
• - Baste turkey approximately every 30 minutes.
• - Leave turkey tented while cooking until the final 30 minutes of cooking, then remove foil.
• - Internal temperature of the breast should be 175 degrees when cooked - I highly recommend you use an oven safe one, that can stay in the turkey while you cook.
• - If you don't have a thermometer, when the cooking time has elapsed, make a cut between the thigh and the breast and look at the juice that's released - It will be clear when cooked. If the juice is at all pink or red, put the turkey back in the oven.
• - TIP: Another good test is to check the turkey neck that was cooking in the pan. If the meat on the neck is falling off the bone with ease, that's a good sign.
• Gravy.
• - Take 1 cup of the pan juices out of roasting pan and set aside.
• - Take 3 tablespoons of the vegetable stuffing out of roasting pan - (onions, carrots, thyme - TIP: Do not include orange as peel will make gravy bitter.
• - In a blender, combine the vegetables and 1 cup chicken broth.
• - Blend the vegetables into a puree.
• - Optional - for extra flavour add the cooked turkey liver to the blender with the vegetables to puree.
• - In a sauce pan combine the puree with 1 cup chicken broth and ½ cup orange juice and bring to a boil.
• - Slowly add ½ cup of the pan drippings. Taste mixture to ensure it is not too salty or spicy.
• - Add more pan drippings until it reaches a taste you prefer.
• - In a separate cup mix the cornstarch and 1/2 cup water until cornstarch is fully melted and pours easily.
• - Pour cornstarch mixture into the gravy, slowly and continue stirring until thickened. If the gravy is too salty or thick add more water as needed.

JAMAICAN JERK TURKEY WRAPS

Steps:

• In a large bowl, toss coleslaw mix, tomato, coleslaw dressing, jalapeno and mustard; set aside. , Rub seasoning over turkey tenderloins. On a greased grill, cook turkey, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer reads 165°. Let stand 5 minutes. , Grill tortillas, uncovered, over medium heat 45-55 seconds on each side or until warmed. Thinly slice turkey; place down the center of tortillas. Top with coleslaw mixture and roll up.

TURKEY TENDERLOINS

Steps:

• Place the turkey tenderloins in a sealable plastic bag and set aside.
• In a small bowl combine the soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in the refrigerator for 1 to 4 hours shaking once or twice.
• Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear. Slice and serve with Cranberry Chutney.

AMAZING TURKEY JERKY

Steps:

• Combine ground turkey, soy sauce, honey, Worcestershire sauce, apple cider vinegar, liquid smoke, garlic powder, pepper, ginger, olive oil, and beef bouillon in a large bowl. Mix well and cover. Marinate in the refrigerator for 2 to 12 hours.
• Tape 2 paint stir sticks 2 inches apart on a flat work surface. Cover with a large piece of plastic wrap. Place a golfball-sized piece of turkey mixture between the sticks. Cover with another piece of plastic wrap. Roll turkey mixture into a thin strip using a rolling pin. Transfer strip to a dehydrator tray. Repeat with remaining turkey mixture.
• Dehydrate at 160 degrees F (70 degrees C) until thoroughly dried, 5 to 8 hours.