Incredible Smoked Jerk Turkey

A Caribbean Twist on Thanksgiving Flavor

With Thanksgiving just around the corner, I thought it was only fitting that I shared my Incredible Smoked Jerk Turkey with you all. This recipe was born out of my dislike for traditional oven-roasted turkey, which I’ve always found to be bland. I wanted to honor North American holiday traditions while staying true to my Caribbean roots, and this turkey does exactly that.

Using a Traeger pellet smoker gives you amazing control, and the combination of cherrywood, pimento berries, and bay leaves adds a deep, smoky jerk flavor that reminds me of authentic jerk cooked over pimento wood in Jamaica. The result? A turkey that’s juicy, aromatic, and full of that island warmth and spice we all love.

And if you don’t have a smoker, no worries. You can still roast this jerk turkey in your regular oven and enjoy the same rich, mouthwatering results. This is the perfect centerpiece for your holiday table, especially if you want to bring a little Caribbean sunshine to your Thanksgiving feast.

Ingredient Guide

• Scallions – Add freshness and a subtle onion flavor to balance the jerk seasoning.
• Thyme – Essential in jerk marinades; gives that earthy, herbal note.
• Scotch Bonnet Peppers – Bring authentic Caribbean heat and fruity spice.
• Brown Sugar – Balances the spice with a touch of sweetness.
• Pimento (Allspice) Powder – The heart of jerk flavor, deep and warm.
• Ground Cinnamon – Adds a sweet, aromatic undertone.
• Lime – Provides bright acidity and helps tenderize the meat.
• Lemon – Adds zest and freshness to the marinade.
• Ginger – Gives a warm, slightly spicy depth.
• Garlic – Builds savory flavor in the marinade.
• Olive Oil – Helps the marinade coat the turkey evenly.
• Honey – Adds a natural sweetness and shine to the skin.
• Rice Vinegar – Introduces tang and balance to the spice mix.
• Dark Soy Sauce – Enhances color and adds umami depth.
• Orange Juice – Adds a tropical citrus sweetness.
• Onions – Give body and aromatic richness to the marinade.
• Butter – Keeps the turkey juicy while basting and adds richness.
• Bay Leaves – Infuse the steam with subtle herbal flavor.
• Pimento (Allspice) Berries – Used in the steam pan for smoky authenticity.
• Turkey – The star of the show; choose a large one for a crowd.

Cooking Notes from the Kitchen

• Always pat the turkey dry before seasoning to help the marinade stick and the skin crisp up.
• Marinate overnight (12 hours minimum) for the deepest flavor.
• If your smoker cooks unevenly, rotate the turkey every hour for even color and texture.
• A steam pan with pimento berries and bay leaves mimics the smoke from traditional jerk pits in Jamaica.
• Tent the turkey with foil halfway through to prevent the skin from becoming too dark.
• Let it rest for at least 30 minutes before carving to keep all those delicious juices inside.

Shopping Made Easy

• Scotch bonnet peppers can be found at Caribbean, African, or Latin grocery stores.
• Pimento berries are often sold as “whole allspice berries” in the spice aisle.
• Use unsalted butter so you can better control the salt level.
• Fresh thyme is best, but dried thyme works in a pinch.
• Look for a fresh, not frozen turkey if possible—it will absorb marinade more effectively.

Print Recipe

Incredible Smoked Jerk Turkey

Courses: Caribbean Classics, Comfort Food, Festive & Holiday Recipes, Global Favorites, Grilling, In Season Recipe Keys: Spicy

Difficulty: Intermediate Prep Time 25 mins Cook Time 6 hrs Total Time 6 hrs 25 mins

Description

Bring bold Caribbean flavor to your Thanksgiving table with this Incredible Smoked Jerk Turkey — marinated overnight in a fiery, aromatic jerk blend and smoked to juicy perfection with pimento, thyme, and scotch bonnet heat. If you’ve ever found traditional Thanksgiving turkey a little too plain, this Incredible Smoked Jerk Turkey is about to change everything. I created this recipe to blend the heart of Caribbean cooking with the warmth of North American holiday tradition. The result? A turkey that’s juicy, deeply flavorful, and smoky, with every bite reminding you of the islands.

Ingredients

• 6 scallions
• 10 sprigs 10–14 thyme
• 2 scotch bonnet peppers
• 2 tbsp brown sugar
• 1 tbsp pimento powder (allspice)
• 1 tsp ground cinnamon
• 1 lime (juice)
• 1 lemon (juice)
• 4 thick 4–5 slices ginger
• 8 cloves garlic
• 1 ¹⁄₂ tbsp olive oil
• 1 tbsp honey
• 2 tbsp rice vinegar
• 2 tbsp dark soy sauce
• ¹⁄₄ cup orange juice
• 2 medium onions
• 1 Turkey (18–25 lb)
• 10 bay leaves
• 15 pimento berries 15–20 (allspice)
• ¹⁄₂ lb butter
• 2 cups 2–3 boiling water

Instructions

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1. Blend the scallions, thyme, scotch bonnet peppers, brown sugar, pimento powder, cinnamon, lime, lemon, ginger, garlic, olive oil, honey, rice vinegar, soy sauce, orange juice, and onions to create a smooth jerk marinade.

   
2. Pat the turkey dry with paper towels. Rub half of the marinade all over the turkey, including the cavity. Cover and refrigerate for at least 12 hours to marinate.
   

3. Preheat the smoker to 300–325°F (149–163°C). Place the turkey on the smoker rack and tuck the wings under—position two metal pans on either side of the turkey. Insert a meat thermometer into the thickest part of the breast. Please refer to the video below, as it provides further explanation. 

   
4. In one pan, pour the boiling water, add the bay leaves and pimento berries. In the other pan, melt the butter and stir in the remaining jerk marinade.
   
5. Smoke the turkey for about 1 hour, then start basting with the butter-jerk mixture every 45 minutes. Rotate the turkey occasionally for even cooking.
   
6. After about 3 hours, tent the turkey loosely with foil to prevent over-browning. Continue smoking until the internal temperature reaches 165°F (74°C), about 5 to 5 1/2 hours total.
   
7. Remove from the smoker and let the turkey rest for 30 minutes before carving and serving.
   

Note

What Makes Jerk Turkey Different from Regular Roasted Turkey?

Jerk turkey is marinated with bold Caribbean spices—like pimento, scotch bonnet, thyme, and citrus—then smoked or roasted for a rich, spicy flavor that traditional roasted turkey simply can’t match.

Can I Make Jerk Turkey Without a Smoker?

Yes. Roast the marinated turkey in a 325°F (163°C) oven and place a tray of water, bay leaves, and pimento berries underneath to mimic the jerk steam.

How Spicy Is Jerk Turkey?

It depends on how many scotch bonnets you use. For a mild kick, use one pepper and remove the seeds. For more authentic heat, use two or three.

What’s the Best Wood for Smoking Jerk Turkey?

Cherrywood provides a subtle sweetness that balances the spice. If available, use pimento wood chunks for the most authentic jerk aroma.

How Long Should I Marinate Jerk Turkey?

At least 12 hours, but overnight or up to 24 hours gives the best flavor penetration. However, if you can allow the turkey to marinate for 48 hours, you'll have an even more flavourful turkey for this Thanksgiving.

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