Give your holiday turkey a fresh twist with this jerk turkey breast. Roasted to juicy perfection, it’s slathered in a herby, garlicky compound butter with a touch of sweet heat—familiar and cozy but with bold Caribbean-inspired flavor.
Ingredients for Jerk Turkey Breast
- Kosher Salt – Seasons deeply and helps the meat retain moisture.
- Black Pepper – Adds a warm bite to balance sweetness.
- Brown Sugar – Promotes beautiful browning and a hint of molasses flavor.
- Bone-In Turkey Breast – Cooks more evenly and stays juicier with the bone in.
- Butter – The base of the compound butter; rich and creamy.
- Fresh Rosemary & Thyme – Earthy herbs that complement jerk spices.
- Garlic – Provides aromatic depth in the butter blend.
- Jerk Marinade – Brings spicy, smoky flavor; use store-bought or a homemade recipe.
- Honey – Softens the heat with subtle sweetness.
- Fresh Onions & Lemons – Placed under the turkey to perfume the roast and keep it moist.
- Herb Sprigs – Add extra aroma and flavor from beneath the bird.
How to prepare the turkey breast
Turn the turkey breast so the back faces up and remove the backbone with kitchen shears or a sharp knife; reserve it if you plan to make stock. Pat the breast dry before seasoning.
What is dry brine?
Dry brining means rubbing the bird with a salt mixture and letting it rest before roasting. Unlike wet brining, this technique seasons the meat throughout without diluting its natural juices. After dry brining, the skin should appear slightly opaque and feel dry to the touch.
Commonly Asked Questions
Yes. Dry brining seasons the meat through and helps keep it moist during roasting.
You can skip it, but injecting melted compound butter adds extra moisture and flavor. It’s recommended if you want an extra-rich result.
Use a meat thermometer. Remove the turkey at 160°F in the thickest part of the breast; it will reach 165°F while resting.
This turkey pairs well with mashed potatoes, rice and peas, and savory greens for a balanced holiday plate.
Check out more holiday recipes
Southern Candied Yams
Jiffy Cornbread Recipe
Roasted Duck Legs
Soul Food Collard Greens
Jerk Turkey Breast
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Ingredients
Brine:
- 1 ½ tbsp kosher salt
- 1 tsp black pepper
- 1 tbsp brown sugar
Turkey:
- 5 ½–6 ½ lb bone-in turkey breast (look for one without added solution)
- 11 tbsp unsalted butter, softened (about 1½ sticks)
- 1 tsp rosemary, chopped
- 1 tsp thyme, chopped
- 4 cloves garlic, minced
- 2 tbsp jerk marinade (store-bought or homemade)
- 1 tbsp honey
- Sprigs of rosemary
- Sprigs of thyme
- 2 onions, quartered
- 2 lemons, sliced
Butter injection:
- 1 tbsp melted jerk compound butter (reserved)
Instructions
Dry Brine:
- Remove the backbone, pat the breast dry, and rub the dry brine mixture all over the turkey, including under the skin and on the bottom.
Turkey:
- Bring the turkey out of the fridge an hour before roasting so it comes to room temperature.
- Preheat the oven to 350°F (175°C).
- In a food processor or bowl, combine butter, rosemary, thyme, minced garlic, jerk marinade, and honey until smooth. Reserve about 1 tablespoon of the compound butter and set aside.
- Rub the compound butter thoroughly over the turkey, working it under the skin and along the bottom for full flavor penetration.
- Melt the reserved tablespoon of compound butter and, if available, inject it into several areas of the breast with a meat injector. This step is optional but enhances juiciness.
- Place quartered onions, lemon slices, and herb sprigs in a roasting pan and set the turkey on top.
- Roast on the bottom rack at 350°F, planning about 20 minutes per pound. Baste after 30 minutes. When the skin begins to brown, tent loosely with foil. Remove the foil for the final 10 minutes and baste again to build color.
- Remove the turkey when the thickest part of the breast reaches 160°F; it will rise to 165°F while resting. Let it rest at least 20 minutes before slicing.
- Slice and serve, pairing with your favorite sides.
Video
Nutrition
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Carbohydrates: 13g
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Protein: 17g
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Fat: 22g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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