Pat Fellows’

Grilled Jerk Turkey


  • 10-12 pound turkey, deboned (or, legs/breasts purchased deboned)
  • Jerk Sauce
  • 1 cup chopped onion
  • 1/4 cup whole peeled garlic
  • 2 inches peeled ginger
  • 1 tablespoon black pepper
  • 1 tablespoon cinnamon
  • 1 tablespoon thyme
  • 1/2 tablespoon nutmeg
  • 1 teaspoon crushed red pepper
  • 1/2 cup brown sugar
  • 1 bunch cilantro
  • 1 cup soy sauce
  • 1 cup lime juice
  • 3/4 cup molasses


  1. Debone turkey; set aside.
  2. Place onion, garlic and ginger in a food processor and purée.
  3. Add black pepper, cinnamon, thyme, nutmeg, red pepper and brown sugar, and purée.
  4. Add the cilantro and purée.
  5. Add the soy sauce, lime juice and molasses, and purée.
  6. Apply the jerk sauce generously to the turkey. (Set remaining sauce aside.) Marinate turkey for up to 6 hours.
  7. Light grill and heat to medium-high. Grill turkey, skin side down. Watch closely; the sugars in the molasses and brown sugar will char a little, and that is desired.
  8. Using tongs, turn turkey over and grill the other side. Reduce heat, cover and cook until a thermometer in the thickest part (breast) reads 165 degrees Fahrenheit.
  9. Warm the remainder of the jerk sauce and serve it alongside the turkey.