There was a time when winter never stopped me from firing up the grill or smoker. I would bundle up, brave the cold, and cook outside even when the temperatures dipped well into the negative Celsius range. These days, I am far less interested in standing outdoors in freezing weather, but that does not mean I am willing to give up on bold Caribbean flavors. That is exactly how these Jamaican jerk turkey legs became a regular part of my winter cooking routine.
Ideally, jerk cooking gets a kiss of smoke from charcoal or pimento wood, and if you have the weather and setup, that will always be my first recommendation. However, the oven does an impressive job, especially when you start with a proper homemade Jamaican jerk marinade. These Jamaican jerk turkey legs come out juicy, deeply seasoned, and packed with flavor, without having to step outside.
The marinade is the real foundation of this recipe. It is fresh, fragrant, and incredibly easy to put together using ingredients like scallions, thyme, allspice, citrus, and scotch bonnet pepper. While there are bottled versions available, making your own delivers better flavor and control. For a true touch of authenticity, marinating the turkey legs overnight is key, whether you are cooking them indoors during the winter or grilling them outside in the summer.
Ingredient Guide
• Scallions: Form the backbone of many Jamaican marinades and provide a mild onion flavor that blends beautifully with herbs and spices.
• Lime: Adds brightness and acidity, helping to tenderize the turkey and balance the heat from the pepper.
• Garlic: Delivers depth and savoriness, essential in any jerk seasoning.
• Ginger: Adds warmth and a subtle bite that complements the spice blend.
• Scotch bonnet pepper: Brings authentic Jamaican heat and fruity flavor. Adjust the amount to suit your tolerance.
• Brown sugar: Rounds out the heat with a touch of sweetness and helps with caramelization.
• Bay leaf: Adds background aroma and depth to the marinade.
• Onion: Provides sweetness and body to both the jerk marinade and the roasting pan.
• Dark soy sauce: Contributes deep color and rich umami flavor.
• Light soy sauce: Seasons the meat without overpowering the other ingredients.
• Thyme: A must for classic Jamaican jerk flavor.
• Olive oil: Helps bind the marinade and keeps the turkey moist during cooking.
• Allspice (pimento): The defining spice of jerk cooking and essential for authentic flavor.
• Black pepper: Adds gentle heat and sharpness to the marinade.
• Turkey legs: Meaty, flavorful, and ideal for absorbing the jerk seasoning.
Ingredients
- 3 scallions chopped
- 2 limes juiced, divided
- 3 cloves garlic crushed
- 4 slices ginger
- 1 scotch bonnet pepper
- 1 tablespoon brown sugar
- 1 bay leaf
- 1/2 medium onion chopped
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 6 sprigs thyme
- 1 tablespoon olive oil
- 1 teaspoon ground allspice pimento
- 3/4 teaspoon black pepper
- 6 turkey legs
For The Oven
- 1 medium onion sliced
- 3 scallions cut into large pieces
- 5 sprigs thyme
- 2 tablespoons olive oil
Instructions
Add the juice of one lime, garlic, ginger, scotch bonnet pepper (a habanero pepper will work as well), bay leaf, onion, dark soy sauce, light soy sauce, thyme, olive oil, ground allspice, and black pepper to a blender and puree until smooth or slightly chunky.
Wash the turkey legs with the juice of the remaining lime and cool water. Drain and pat dry.
Place the turkey legs in a bowl or resealable bag, pour the jerk marinade over them, and mix well to coat evenly. Refrigerate overnight for best flavor.
Preheat the oven to 375°F (190°C). Line a baking dish with foil and place the marinated turkey legs inside.
After 45 minutes, remove the foil and baste the turkey legs with the pan juices. Repeat basting a few times.
Serve hot with rice and peas or your favorite Caribbean sides.
