Jamaican jerk turkey on the FUSION or HUB
Jamaican jerk turkey
Barbeque: FUSION or HUB
Prep time 35 minutes (+ 24 hours brining time)
Cooking time 3 ½ to 4 hours
Serves 8 to 10
For the turkey
1 x 6 kg Turkey
Start a day ahead to brine the turkey.
Mix the salt and 10 litres of water in a clean container and stir until dissolved. Completely submerge the turkey in the brining solution, cover and refrigerate for 12 hours or overnight. Remove the turkey from the brine and submerge in cold water for 1 hour, changing the water at 15 minute intervals.
Dry the turkey well with kitchen paper.
For the jerk dry rub:
1 Tbsp. Ground allspice
1 Tbsp. Dried thyme leaves
1 ½ Tbsp. Salt flakes
1 Tbsp. Dark brown sugar
3 Tsp Cayenne pepper
2 Tbsp. Onion powder
2 Tsp Ground black pepper
2 Tsp Garlic powder
½ Tsp Ground nutmeg
½ Tsp Ground cinnamon
90 mls Extra virgin olive oil
Place all the jerk dry rub ingredients into a dry clean jar, tightly close the lid and shake until well combined.
Ignite the Everdure by Heston Blumenthal FUSION or HUB as per the manufacturer’s instructions. Prepare an even layer of charcoal long enough and wide enough to accommodate the size of the turkey.
Combine together 2 heaped tablespoon of the jerk seasoning with the olive oil.
Place the turkey onto the rotisserie rod and secure with the Cliplock forks. Truss the legs neatly with butcher’s string. Place the rod onto the rotisserie poles, set at the highest position (level 3) and turn on at the switch.
Lightly baste with the remaining jerk rub marinade every 15 minutes.
Keep an even amount of charcoal underneath the bird and cook until the centre of the breast reaches a temperature of 65°C. Now move the charcoal away from the breast side and make a mound directly underneath the legs. Cook until the inside leg joints reach a temperature of 75°C.
To crisp up the skin further, stoke up the charcoal with a metal shovel (stir to nudge off the layer of white ash), move the turkey to a lower position (level 2), closer to the heat and allow to rotate for several minutes, or until it turns crisp.
Remove the turkey from the barbeque and rest for at least 30 minutes before carving.
CREDIT: Executive Chef for Everdure by Heston Blumenthal - Bart Beek