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Author Topic: Jamaican Jerk Wild turkey breast  (Read 17845 times)

Offline Spring Creek Calls

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Re: Jamaican Jerk Wild turkey breast
« Reply #15 on: March 12, 2014, 09:13:28 AM »


This is what this recipe looks like when complete. A crusty, spicy outside and juicy and tender inside. By far the best turkey breast recipe!
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Offline mtsrunner

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Jamaican Jerk Wild turkey breast
« Reply #16 on: March 31, 2014, 10:15:13 AM »
Good Lord, that looks delicious. I might have to tie my tongue down to keep it from beating my brains out.

Offline jblackburn

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Re: Jamaican Jerk Wild turkey breast
« Reply #17 on: April 17, 2014, 09:26:05 PM »
Just did this for supper tonight and it is really good!  I let it marinade for nearly 24 hours and it was a bit salty for my taste.  Next time I'll either marinade it less or sub garlic powder for garlic salt.

I used the 6 Anaheim peppers and 1/2 of a habanero (also have a wimpy wife!  ;D) But it was not spicy at all. My wife, who really cannot do spicy, said it wasn't spicy.
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Offline Spring Creek Calls

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Re: Jamaican Jerk Wild turkey breast
« Reply #18 on: April 18, 2014, 06:58:28 PM »
I agree with cutting the salt. I cut both the kosher salt and the garlic salt in half.
2014  SE Call Makers Short Box 2nd Place
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2018  Mountain State Short Box 2nd Place
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2020 NWTF GNCC Amateur 5th Place Box
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Offline weave

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Re: Jamaican Jerk Wild turkey breast
« Reply #19 on: April 18, 2014, 07:20:05 PM »
Tagging this for when I get my next bird.

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Offline weave

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Re: Jamaican Jerk Wild turkey breast
« Reply #20 on: April 24, 2014, 08:33:39 PM »
Made this tonight.....oh my Lord what an amazing receipe.   The wife and I were blown away by how good this was.  She told me to thank you for sharing with us.

Let my breasts soak for 24 hours.  Doubled the receipe for the amount of meat I had.  Agree on cutting back on salt (have to try next time).  Was worried as hell about using 2 habanero peppers but it is not too spicy at all (the wife concurs).

Great great flavors here folks!

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Offline chcltlabz

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Re: Jamaican Jerk Wild turkey breast
« Reply #21 on: April 28, 2014, 04:26:48 PM »
I tried this recipe with a bag of "Jamaican" peppers from the grocery store.  I should have known it was going to be hot when I itched my nose after cutting the peppers AND WASHING MY HANDS and it still about melted my nose.

Tasted great until the heat hit you.  I'll be more careful with the type of peppers next time.
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Offline jblackburn

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Re: Jamaican Jerk Wild turkey breast
« Reply #22 on: April 13, 2015, 06:15:59 PM »
Reviving this thread!  I've had two breasts marinating all day.  I replaced the garlic salt with powder, so we will see! 
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Offline TheTwistedOne

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Re: Jamaican Jerk Wild turkey breast
« Reply #23 on: April 19, 2015, 05:20:42 PM »
Note for those who have found this recipe too salty.

1 Tablespoon of Coarse Kosher Salt is about the same as half a tablespoon of regular salt.  So if you substituted regular salt you are using twice as much salt as I am using the coarse kosher salt.

Offline Spring Creek Calls

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Re: Jamaican Jerk Wild turkey breast
« Reply #24 on: September 10, 2015, 07:09:07 AM »
Tried this recipe with chicken leg quarters. I'll let the picture speak for itself!
2014  SE Call Makers Short Box 2nd Place
2017  Buckeye Challenge Long Box 5th Place
2018  Mountain State Short Box 2nd Place
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Offline penna shooter

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Re: Jamaican Jerk Wild turkey breast
« Reply #25 on: March 26, 2017, 01:51:33 PM »
Thanks for sharing...Excellent call.
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