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.