My Jamaican jerk turkey breast is one of the easiest and most flavorful things I make. I rub a bone-in turkey breast with jerk paste, let it sit overnight, and roast it in the oven until it's juicy and full of jerk flavor.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
Jerk Turkey Breast at a Glance
- Prep Time: 10 minutes, plus at least 4 hours to marinate
- Cook Time: 50 to 55 minutes (2.5 lb bone-in half breast)
- Temp: 350°F (177°C)
- Serves: 6
- Best For: The holiday table, Sunday dinner, or a week of sandwiches and salads
We eat a lot of jerk in my house. I had a lot of it growing up, so jerk was always going to end up on my turkey, too. I love an easy recipe, and a turkey breast is one of the easiest things you can roast.
Lately, I've been getting my hands on turkey breast halves, so I cook them for more than just holiday dinner. I roast one on the weekend, carve it, and use the meat in salads and sandwiches all week.
If you’re a fan of cooking turkey breast, check out my other method of cooking turkey breast in an air fryer. It’s a bit quicker and just as delicious.
Happy Cooking,
Tanya
If you love jerk as much as we do, try my Jamaican Jerk Chicken and my Jerk Marinade made from scratch.
A Quick Look at the Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Turkey breast - I use a bone-in turkey breast half, which is one side of the breast still on the bone. Mine is about 2.5 pounds. Many stores sell them near the whole turkeys, especially in the fall. Keep the skin on. The jerk paste goes under it and keeps the meat from drying out.
- Jerk seasoning - I use Walkerswood Traditional Jamaican Jerk Seasoning. It's a wet paste, not a dry rub, and it's spicy. If you want to make your own, my homemade jerk marinade works too.
How to Make Jerk Turkey Breast
Step 1: Dry the turkey. Pat the turkey breast dry all over with paper towels, including the underside. The paste sticks better to dry skin, and dry skin browns better.
Step 2: Season under the skin. Gently slide your fingers under the skin to loosen it. Go slowly so it doesn't tear. Rub some of the jerk paste right onto the meat under the skin, then rub the rest over the top, sides, and underside.
Top Tip
The paste under the skin is what flavors the meat. If it only sits on top of the skin, most of the flavor ends up on the skin.
Step 3: Marinate. Cover the turkey and refrigerate it for at least 4 hours. Overnight is best.
Step 4: Heat the oven. Heat the oven to 350°F (177°C). Set the turkey breast skin side up on a parchment-lined sheet pan and let it sit on the counter while the oven heats. A cold turkey straight from the fridge takes longer to cook through in the middle.
Step 5: Roast. Roast for 50 to 55 minutes for a 2.5-pound half breast. Start checking at 50 minutes. Put a quick-read thermometer in the thickest part of the breast, not touching the bone. The bone runs hotter and gives you a false reading. Take it out at 160°F (71°C).
Step 6: Rest. Let the turkey rest on a cutting board for 10 minutes. It keeps cooking while it rests and climbs to 165°F (74°C). Check it again before you carve to make sure it got there.
TIP: Don't skip the rest. If you cut it right away, the juices end up on the board instead of in the meat.
How to Carve a Turkey Breast Half
Step 1: Take the meat off the bone. Set the breast skin side up. Cut straight down along the breastbone in the middle, keeping your knife close to the bone. Keep cutting along the ribs underneath and lift the whole piece of meat off the bone in one piece. Then do the same for the tenderloin, the smaller strip of meat on the underside, and lift it off the bone too.
Step 2: Slice it. Lay the meat flat on the cutting board, skin side up. Slice it across the grain into slices as thick as you like. Thinner slices are better for sandwiches. Thicker slices are better for a dinner plate.
Step 3: Save the bone if you like. You can use it to make homemade turkey broth. Just rinse off any excess jerk seasoning, as it can overpower the broth.
How Long to Cook a Turkey Breast in the Oven
At 350°F (177°C), my 2.5-pound bone-in half breast takes 50 to 55 minutes. A bigger breast will take longer, and the shape of the breast matters too, so go by your thermometer instead of the clock.
If your half breast is bigger, plan on about 20 minutes per pound. Start checking a little early and take it out when the thickest part reads 160°F (71°C).
- 2 pounds: about 40 minutes
- 2.5 pounds: 50 to 55 minutes (the size I make)
- 3 pounds: about 60 minutes
- 3.5 pounds: about 70 minutes
- 4 pounds: about 80 minutes
Boneless breast: If yours is boneless, it may take longer, especially if it's tied in netting. Go by your thermometer and take it out at 160°F (71°C).
What to Serve with Jerk Turkey
For a Jamaican-style plate, serve it with rice and peas and fried plantains. For a holiday table, add garlic mashed potatoes and gravy without drippings. Jerk is usually served without a sauce, but my jerk BBQ sauce is good on the side for dipping.
Using the Leftovers
This is the part I make it for. Once it's carved, I keep the slices in the fridge and pull them out all week.
- Sandwiches: Slice it thin and pile it onto your favorite bread.
- Salads: Slice or chop it and add it to your favorite salad.
- Wraps: The cold slices work just as well rolled up in a wrap.
Tanya's Top Tips
- Get the paste under the skin. That's where it flavors the meat.
- Marinate overnight if you can. Four hours works, but overnight tastes better.
- Use a thermometer and keep it off the bone. The size and shape of your turkey breast changes the timing.
- Let it rest the full 10 minutes. It finishes cooking and stays juicy.
Make Ahead and Storage
- Make ahead: Season the turkey the night before and keep it covered in the fridge until you're ready to roast.
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze sliced turkey for up to 3 months. Thaw it overnight in the fridge.
- Reheating: It's great cold for sandwiches. To warm it up, cover the slices with foil and reheat in a 325°F (163°C) oven until heated through, or microwave in short bursts covered with a damp paper towel so it doesn't dry out.
More Turkey Breast Recipes
If you've tried this jerk turkey breast or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Jerk Turkey Breast
Ingredients
Instructions
- Pat the turkey breast dry with paper towels. Loosen the skin and rub the jerk seasoning under the skin and all over the outside.
- Cover and refrigerate at least 4 hours, preferably overnight.
- Heat the oven to 350°F (177°C). Set the turkey breast skin side up on a parchment-lined sheet pan and let it sit at room temperature while the oven heats.
- Roast 50 to 55 minutes (about 20 minutes per pound), until a thermometer in the thickest part of the breast (not touching the bone) reads 160°F (71°C).
- Rest 10 minutes. The temperature will rise to 165°F (74°C) as it rests. Check that it reaches 165°F (74°C), then carve and serve.
Nutrition
Notes
- Boneless breast: It may take longer, especially if it's tied in netting. Go by your thermometer and take it out at 160°F (71°C).
- Carving: Cut down along the breastbone to lift the breast meat off in one piece, then lift off the tenderloin underneath. Slice across the grain.
- Storage: Refrigerate leftovers in an airtight container up to 4 days. Freeze up to 3 months.
- Leftovers: Sliced cold, this is great in sandwiches and wraps.
Leave a Reply