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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 minServes 10Nutri-Score C€€€
from @ksnice_n_spice10 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • whole turkey (giblets removed, patted dry)Meat5 kg
  • jerk seasoningSpices60 g
  • honeyPantry80 g
  • parsley (finely chopped)Produce40 g
  • cilantro (finely chopped)Produce30 g
  • garlic (minced)Produce6 pieces
  • red wine vinegarPantry60 ml
  • olive oilPantry120 ml
  • lime (juiced)Produce2 pieces
  • scotch bonnet pepper (finely chopped)Produce1 piece
  • thyme (leaves picked)Produce10 g
  • allspice (ground)Spices5 g
  • saltSpices20 g
  • black pepper (ground)Spices8 g
  • beer (in a can, half emptied)Beverages330 ml

per serving

Nutrition

924kcal

Carbs
11 g
Proteins
112 g
Fat
48 g
Adapt tools

what you’ll use

Tools

  • Grill
  • Mixing bowl
  • Pastry brush
  • Kitchen thermometer
  • Baking tray

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Rest and serve

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