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Chimichurri Honey Jerk Turkey on a Beer Can
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Chimichurri Honey Jerk Turkey on a Beer Can

3 h 30 minPara 10Nutri-Score C€€€
de @ksnice_n_spice10 importaciones0 veces cocinadas
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Ingredientes

10 personas
  • whole turkey (giblets removed, patted dry)Carne5 kg
  • jerk seasoningEspecias60 g
  • honeyDespensa80 g
  • parsley (finely chopped)Frutas y verduras40 g
  • cilantro (finely chopped)Frutas y verduras30 g
  • garlic (minced)Frutas y verduras6 piezas
  • red wine vinegarDespensa60 ml
  • olive oilDespensa120 ml
  • lime (juiced)Frutas y verduras2 piezas
  • scotch bonnet pepper (finely chopped)Frutas y verduras1 pieza
  • thyme (leaves picked)Frutas y verduras10 g
  • allspice (ground)Especias5 g
  • saltEspecias20 g
  • black pepper (ground)Especias8 g
  • beer (in a can, half emptied)Bebidas330 ml

por ración

Nutrición

924kcal

Carbohidratos
11 g
Proteínas
112 g
Grasas
48 g
Adaptar utensilios

lo que usará

Utensilios

  • Parrilla
  • Bol
  • Pincel de cocina
  • Termómetro de cocina
  • Bandeja de horno

paso a paso

Preparación

  1. 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.
    Paso 1

  2. 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.
    Paso 2

  3. Set up the beer can

    • Place the beer can on a baking tray.
    • Lower the turkey onto the can so it stands upright.
    Paso 3

  4. 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.
    Paso 4

  5. Rest and serve

    • Let the turkey rest before carving.
    • Serve with the remaining chimichurri.
    Paso 5
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