Jamaican Jerk Wild turkey breast

[TheTwistedOne]

Try this for a little Caribbean twist on the grill.

This makes enough marinade for one boneless half of a wild turkey breast.

1 TBS Kosher Salt
1 TBS Garlic Salt
1 TBS Thyme
2 TBS Whole All Spice

2 Fresh Cubanelle Peppers or 6 Annaheim Peppers (remove stems and seeds)
1 Habanero Pepper (remove stem and seeds)

1/4 cup Peanut Oil

Thoroughly liquefy all ingredients in a blender.

Dry the turkey breast thoroughly with paper towels.  (Helps it soak in the marinade and seasoning stick while cooking)

Put the turkey breast and marinade in a large ziploc bag.  Shake it up to make sure the meat gets coated. 

Refrigerate in marinade at least two hours before cooking.  (Overnight is better!)

Grill the breast until done.  The seasoning should stick and blacken while grilling.

Enjoy!

[hookedspur]

My mouth is watering just reading your post ,thanks.

[slicksbeagles1]

how long do you cook the breast on the grill? so many minutes per pound? never cooked one on the grill.

[TheTwistedOne]

how long do you cook the breast on the grill? so many minutes per pound? never cooked one on the grill.

Depends on how big a breast, how hot the grill and if it is bone in or not.

Your best bet is to get a meat thermometer and cook it until the internal temperature is 170F.  That takes most of the guess work out of it.  It's much better if you cook it at a lower grill temp slowly.  It will cook much more evenly then.  (ie.  don't burn the outside of it to cook the inside... yuck)

No need to get a super expensive meat thermometer.  One of those pen sized dial ones works great.  Stick it in the breast watch it for about a minute and take it out until you want to check it again.  They go for $10-$15.  Worth it!

[Mountain Man]

I had this for dinner tonight.  It was excellent!  I used a bird I shot a few weeks ago.  It was marinated overnight and cooked slow on the grill.  Very moist and tender.  I think the slow cooking is the key.  I'll definitely be making this one again.  Thanks for the recipe TheTwistedOne.

[TheTwistedOne]

I had this for dinner tonight.  It was excellent!  I used a bird I shot a few weeks ago.  It was marinated overnight and cooked slow on the grill.  Very moist and tender.  I think the slow cooking is the key.  I'll definitely be making this one again.  Thanks for the recipe TheTwistedOne.

Thanks for the feedback!  I'm glad you enjoyed it.

[timbrhuntr]

Thought I would try this recipe as I like hot stuff. I had to ad lib a little and used 4 jalapeno and 2 habenaro along with the cubanelle. Also left in the seeds. I give it a very tastey A+ and will use it again. Thanks for posting it.

[TheTwistedOne]

Folks TRY THIS!  It really is good!

[Mountain Man]

I made this last week and it was excellent again.  For the leftovers I cubed it up and when ready to eat I heated it up and put it on a salad.  It was excellent on the salad too!

I will make this again soon but the next time, instead of grilling the breast as one piece, I will cut the breast into a few strips before marinating and then grill.  That way I think it will be easier to cook evenly and get even more flavoring on each piece.

Thanks again Twisted One for sharing this recipe!

[Spring Creek Calls]

Have used this recipe 3 times, always great!

[TheTwistedOne]

Have used this recipe 3 times, always great!

Thanks!

I also use this same marinade for grilling chicken and pork tenderloin.  It's good on both of them too.

[lmbhngr]

No lemon??

[MouthCaller]

Im trying this right now.... blender is blending as we speak.... gonna grill it tomorrow evening!

[Terry]

If I am successful this May, I will be trying this

[MouthCaller]

It was AWESOME! I made it minus the habanero because my wife is a wimp  but it was really good.... I let mine marinate for almost a day and MAN was it juicy! I'd give a little hint just my 2 cents worth, next time instead of grilling mine whole Ill cut it into strips first or if you do cook it whole the breast has a really thick end and a really thin end... cut the thin end off and grill separate because I didnt and my thin end got over cooked cooking the thick end fully and became hard.... Absolutely delicious!