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Shizzled Turkey Breast (with Beer & Butter Injerktion)
Notes: This recipe calls for a marinade injector (culinary syringe) in order to distribute jerk goodness throughout the thick breast meat. The recipe can be easily adapted to jerking an entire turkey—to do so, increase temp to 350 degrees F and cooking time to approximately 2 1/2 hours or until 165 F degree internal meat temp.
1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 cup of The Shizzle jerk marinade
1 can of beer (chef’s choice)
Injerktion (Jerk Injection) marinade:
1/4 cup beer
1/4 cup pineapple juice (can also use OJ if you already have some in fridge)
1/2 stick (4 tablespoons) butter
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon ground thyme
The day before (or at least couple hours before) roasting the turkey, marinate and inject the turkey as follows: First, loosen the skin from the meat gently with your fingers and smear a generous amount of The Shizzle under the skin directly on the meat. Then, brush or rub The Shizzle evenly all over the outside of the skin and all nooks and breast crannies.
Prepare the injerktion marinade by melting the butter in microwave or in a sauce pan, remove from heat, add other ingredients and stir well. Using a marinade injector, inject the turkey evenly and generously throughout with the injerktion sauce. Cover turkey with foil and refrigerate.
1 hour before roasting, remove from refrigerator (because a cold turkey will not roast as evenly).
Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a roasting rack in a roasting pan. Add about a half can of beer to the bottom of the pan.
Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If desired, brush with more Shizzle after the first hour of roasting to maximize intensity of flavors and caramelization.
When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Serves about 6. Enjizzle!!!