Make the chimichurri

• Chop the parsley, cilantro, garlic and scotch bonnet pepper.
• Combine them with the olive oil, red wine vinegar, lime juice, thyme, allspice, salt and black pepper.
• Mix well and set aside.

Season the turkey

• Rub the jerk seasoning all over the turkey, including under the skin.
• Brush the turkey with the honey.
• Spoon part of the chimichurri over the turkey and let it marinate.

Set up the beer can

• Place the beer can on a baking tray.
• Lower the turkey onto the can so it stands upright.

Roast the turkey

• Cook the turkey on the grill over indirect heat with the lid closed.
• Baste occasionally with the remaining chimichurri and honey.
• Roast until the internal temperature reaches 74 °C.

Rest and serve

• Let the turkey rest before carving.
• Serve with the remaining chimichurri.