Grilled Jerk Turkey - 099

I was at a local kitchen store this sum­mer buy­ing an instant read ther­mome­ter when I saw this great meat injec­tor that I total­ly impulse bought. It was stain­less steel with two dif­fer­ent size injec­tion tubes to accom­mo­date thick­er sauces but for some rea­son I had yet to use it. Now that I have, I can’t believe I wait­ed so long. The results were out­stand­ing and I’m ecsta­t­ic at how well it worked. With the sec­ond, larg­er “needle” I was able to inject my favorite jerk mari­nade into the turkey breast and it’s some thick stuff as you will see a lit­tle far­ther down. You can get the same injec­tor I got here: Kuchen­profi Mari­nade Injec­tor

The ingre­di­ents in this are few.

Jerk Inject­ed Grilled Turkey Breast Ingre­di­ents:

2 tbsp Walk­er­swood Jerk Sea­son­ing
2 tbsp Vil­lage Press olive oil
1 turkey breast
Salt and pep­per to taste

Grilled Jerk Turkey - 005
The Ingre­di­ents and that Sweet Injec­tor

Walk­er­swood makes two jerk prod­ucts I use a lot, a sea­son­ing and a mari­nade. The sea­son­ing is thick, and I mean real­ly thick, like a paste. Well, I was out of the mari­nade so I decid­ed to make the sea­son­ing into a mari­nade by adding some olive oil. Don’t try this if you don’t have an extra large injec­tor, it will only clog it:

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Mmm­m­mm, Thick!
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A lit­tle olive oil and I’ve got a Mari­nade

Find­ing Walk­er­swood became dif­fi­cult for a while as only one place in St. Louis had it that I could find it, but then Ama­zon start­ed car­ry­ing it.

Then suck it up into the Injec­tor. Yeah, I said suck it up:

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Ready to Inject with my sweet new Injec­tor

And then shoot it into the breast, mak­ing sure not to go too deep or it will leak out the bot­tom:

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Inject­ed!

I’m not done apply­ing the mari­nade. My colon won’t respect me in the morn­ing if I don’t also brush some along the out­side:

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Noth­ing beats a good slather­ing!

Now leave that to come to room tem­per­a­ture and the fla­vors to pen­e­trate the meat and go prep the grill.

Pre­pare the grill for indi­rect grilling. In this case the Char-Griller Ako­rn has a small load of lump char­coal in the bot­tom and the place set­ter inside to deflect the heat around the turkey breast. I added some soaked wood chips (noth­ing fan­cy, just the blend of fruit woods and hick­o­ry from my gro­cery store) and have plen­ty of smoke:

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I’d say we’re ready to smoke some Turkey

If you don’t have a Kamado style grill like this one, go with coals and smoke wood on one side and noth­ing on the oth­er. Then place the meat on the side with no heat.

The turkey breast goes on the mid­dle of the grill:

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On da’ Grill!

Tar­get grill temp on the Ako­rn is 275-325F and grill/smoke until the inter­nal temp of the turkey is 165.

Some of you are won­der­ing why I didn’t brine. I’m a huge pro­po­nent of brin­ing. I’m prac­ti­cal­ly the spokesman for brin­ing. Click here for the basics on brin­ing and why it’s so good. I’m par­tic­u­lar­ly in favor of brin­ing poul­try, even more so for white meat as it gives the meat an added mar­gin of error before it dries out. Basi­cal­ly a cush­ion again­st over­cook­ing as brined fowl is juicier than non brined. But so is inject­ed meat. See, that olive oil and jerk sea­son­ing inside the mari­nade is going to baste the turkey from the inside. Don’t believe me? Go ahead and scroll down now and look at the pic­tures of one of the juici­est turkey breasts I’ve ever eat­en. Go ahead. I’ll wait. No, seri­ous­ly go ahead and scroll down… I’ll wait…

Believe me now? If you haven’t tried inject­ing, I would think those pic­tures would con­vince you to do it. We don’t always have time for brin­ing, and inject­ing is a great sub­sti­tute.

Back to the jerk inject­ed grilled turkey breast BBQ recipe.

Speak­ing of bast­ing. I hope you didn’t dump out that remain­ing mari­nade, after you threw the turkey breast on the grill, that was in the bot­tom of the bowl the turkey breast was in when you inject­ed and brushed it. Because at the 60 min­ute mark, it’s time to open the Ako­rn grill (or what­ev­er grill you’re using) and make sure there’s enough smoke wood to last until the end of the grill ses­sion of approx­i­mate­ly 2 hours at 275-325F and to baste on the out­side with this stuff:

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Mmm­m­mm, doesn’t that look tasty? Well may­be not.
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OK, how about now?

So, I had a pret­ty windy fall day when I grilled this turkey breast which is much more prob­lem­at­ic for a food blog­ger as I have to leave the lid open a lot more to take pic­tures than the aver­age Joe Back­yard BBQ guy. So my tar­get of 275–325 was right out the win­dow as my temp spiked on the Ako­rn to 350:

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Run­nin’ HOT!

We’re not cook­ing in an oven. We have to adapt to the weath­er con­di­tions in which we cook and over­come. In this case, I couldn’t go wrong because I had my remote probe ther­mome­ter sunk into the jerk inject­ed grilled turkey breast that gives me a ver­bal noti­fi­ca­tion when I get with­in five degrees of my tar­get temp. It’s a beau­ti­ful thing. I plug in the probe into the meat and grab the remote and head down to the man cave for some col­lege foot­ball and wait for the remote to tell me when the turkey breast (or any meat I plug it into) is done. I got it on Ama­zon for less than $40 and it was well mon­ey spent. This is the one I bought: Ore­gon Sci­en­tific AW131 Grill Right Wire­less Talk­ing Oven/Barbecue Ther­mome­ter, Red

And when that remote told me it was 165 (about 20 min­utes ear­ly than my tar­get of 2 hours), it was time to pull the inject­ed grilled turkey breast:

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Tech­nol­o­gy Rules!
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Gold­en and Per­fect!

Pull it off the Ako­rn and let it rest:

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Rest­ing

Why let it rest? Wouldn’t it be bet­ter pip­ing hot? For a cou­ple bites, but after that it will be dry. See, the juices inside are in an excit­ed state from the heat of the grill. Slice into it right away and the juices will run all over the cut­ting board. Let it rest for about 10 min­utes (for some­thing this size, less for a steak but more for a five pound roast), and every bite will be juicy.

Back inside and time to slice off the net­ting:

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Unleashed from the net

Time to slice:

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Sliced
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Juicy
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Juicy Close Up!

And since the flash wash­es out the smoke ring a lit­tle, a dark­er shot to show the ring to go along the shots of how juicy it is:

Grilled Jerk Turkey - 153
Smoke Ring

This was prob­a­bly the juici­est turkey breast I’ve ever had and I guar­an­tee it was the spici­est. The com­bi­na­tion of the sweet smoke, juicy juice and spicy spice was right up my alley. The breast was so juicy that the next day I slapped some slices onto a baguet­te and warmed under the broil­er and then tossed on some col­by cheese and melt­ed it before warm­ing the entire sand­wich. I put it right up there with my jerk pork ten­der­loin sam­mies. Wow. So good off the grill and out­stand­ing the next day out of the oven on a sand­wich. The per­fect thing to make for your­self to make sure you have some left­overs.

If you have any ques­tions, feel free to leave them below or shoot me an email.

If you enjoyed this jerk inject­ed grilled turkey breast click here for oth­er BBQ recipes with poul­try.

Jerk Inject­ed Grilled Turkey Breast
Author: 
Recipe type: Entree
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
Serves: 6–8
 
Smoked and spiced turkey breast.
Ingre­di­ents
  • 2 tbsp Walk­er­swood Jerk Sea­son­ing
  • 2 tbsp Vil­lage Press olive oil
  • 1 turkey breast
  • Salt and pep­per to taste
Instruc­tions
  1. Com­bine the Walk­er­swood and the olive oil and fill a meat injec­tor
  2. Inject the Walkerswood/olive oil into var­i­ous spots around the breast
  3. Brush about a tea­spoon around the out­side of the breast
  4. Set up the grill for indirect/two zone grilling with coals and smoke wood on one side and noth­ing on the oth­er
  5. Tar­get grill tem­per­a­ture is 300–325
  6. Place the turkey breast on the side with no heat
  7. After 60 min­utes, baste the breast with the remain­der of the jerk mari­nade
  8. Smoke until the breast reach­es an inter­nal tem­per­a­ture of 160–165 (approx­i­mate­ly 2 hours)
  9. Remove from the heat and allow to rest for 10 min­utes to let the juices redis­trib­ute through­out the meat
  10. Cut the net­ting away (if your turkey breast had net­ting) and slice
Scott Thomas

Scott Thomas

Scott Thomas, the Orig­i­nal Grillin’ Fool, was sent off to col­lege with a suit­case and a grill where he over­cooked, under­cooked and burned every piece of meat he could find. After thou­sands of fail­ures, and quite a few suc­cess­es, near­ly two decades lat­er he start­ed a web­site to show step by step, pic­ture by pic­ture, fool­proof instruc­tions on how to make great things out of doors so that oth­ers don’t have to repeat the mis­takes he’s made on the grill.
Scott Thomas

@GrillinFool

https://t.co/lVWgniik3V#Grill­Porn abounds here. All meat, all the time!
My sec­ond slide show! Swipe to see my step by step process to make a gar­lic and cheese stu… https://t.co/Hz7BhCldMs https://t.co/3A6FGOlc4Z — 44 mins ago
Scott Thomas

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4 comments

Scott,
Where in St. Louis can I find the walk­er­swood jerk mari­nade and sea­son­ing?

Reply

Bill,

Check World Mar­ket. That’s where I get it…

.……Scott

I have a 10lb turkey that I want to mari­nade using walk­er­swood mari­nade how much do I need to inject thank you

Reply

Sor­ry, just saw this Jorge. I would think about a half a cup would be plen­ty…

.……Scott

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