Jerk Turkey Breast

Bone-in turkey breast marinated overnight in spicy Jamaican jerk paste and roasted until juicy. Serve it for dinner, then slice the leftovers for sandwiches and salads all week.

Course Main Course

Cuisine Jamaican

Keyword jamaican jerk turkey breast, jerk turkey breast

Prep Time 10

Cook Time 50

Marinate Time 4

Total Time 5

Servings

Calories 159kcal

Author Tanya Harris

Ingredients

1 bone-in turkey breast half about 2.5 lb (1.1 kg)
¼ cup Walkerswood jerk seasoning or homemade jerk marinade

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.

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.

Nutrition