Switch up your turkey game with this jerk turkey breast. This roasted turkey breast is juicy, flavorful, and coated in a herby, garlicky compound butter with a hint of sweet heat — the same cozy holiday vibe with a delicious twist.
Ingredients for Jerk Turkey Breast
- Kosher Salt – Penetrates the meat and locks in flavor from the start.
- Black Pepper – Adds depth and bite to balance the sweetness.
- Brown Sugar – Helps the turkey brown and adds a subtle molasses note.
- Bone-In Turkey Breast – Cooks faster and stays juicy with the bone in.
- Butter – The base of the compound butter: rich and creamy.
- Fresh Rosemary & Thyme – Earthy, aromatic herbs that complement jerk seasoning.
- Garlic – Brings bold, savory flavor to the butter blend.
- Jerk Marinade – Packs heat and character; use store-bought or your favorite homemade version.
- Honey – Balances the spice with a touch of sweetness.
- Fresh Onions & Lemons – Placed under the turkey to perfume the meat and keep it moist.
- Herb Sprigs – Add extra aroma beneath the turkey.
How to prepare the turkey breast
Start by turning the turkey breast so the back faces up and remove the backbone. Save it for stock if you like. Use kitchen shears or a sharp knife. Pat the turkey dry before seasoning.
What is dry brine?
Dry brining seasons meat by rubbing it with a salt mixture and letting it rest before cooking. Unlike wet brining, it doesn’t require soaking in liquid, so the turkey retains its natural juices while absorbing flavor. After dry brining the skin should look slightly opaque and feel dry to the touch.
Commonly Asked Questions
Yes. Dry brining seasons the meat through and helps keep it juicy during roasting.
You can skip it, but the butter injection adds an extra layer of moisture and flavor. It’s highly recommended if you have an injector.
Use a meat thermometer. Remove the turkey at 160°F in the thickest part of the breast; it will rise to 165°F while resting.
This turkey pairs well with garlic chive mashed potatoes, rice and peas, and hearty greens.
Check out more holiday recipes
Southern Candied Yams
Jiffy Cornbread Recipe
Roasted Duck Legs
Soul Food Collard Greens
Jerk Turkey Breast
Ingredients
Brine:
- 1 1/2 tbsp kosher salt
- 1 tsp black pepper
- 1 tbsp brown sugar
Turkey:
- 5 1/2 – 6 1/2 lb bone-in turkey breast (no solution if possible)
- 11 tbsp unsalted butter, softened (about 1 1/2 sticks)
- 1 tsp chopped rosemary
- 1 tsp chopped thyme
- 4 cloves garlic, minced
- 2 tbsp jerk marinade (store-bought or homemade)
- 1 tbsp honey
- Sprigs of rosemary and thyme
- 2 onions, quartered
- 2 lemons, sliced
Butter injection:
- 1 tbsp melted jerk butter (for injecting)
Instructions
Dry Brine:
- Cut the backbone out of the turkey breast and save it for stock if desired. Pat the turkey dry and season thoroughly with the dry brine mixture, getting under the skin and on the bottom.
Turkey:
- Remove the turkey from the fridge an hour before cooking to bring it to room temperature.
- Preheat the oven to 350°F (175°C).
- In a food processor or bowl, combine the softened butter, rosemary, thyme, minced garlic, jerk marinade, and honey. Mix until smooth. Reserve 1 tablespoon of the compound butter.
- Rub the compound butter all over the turkey, including under the skin and on the bottom.
- Melt the reserved tablespoon of compound butter and use it to inject the turkey in several spots. If you don’t have an injector, you can skip this step; the turkey will still be juicy.
- Arrange the quartered onions, lemon slices, and herb sprigs in a baking dish large enough for the turkey. Place the turkey on top.
- Roast on the bottom rack, about 20 minutes per pound. Baste after the first 30 minutes. When the skin begins to brown, loosely tent the turkey with foil. Remove the foil for the last 10 minutes and baste again to crisp the skin.
- Remove the turkey from the oven 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 warm.
Video
Nutrition
Carbohydrates: 13 g |
Protein: 17 g |
Fat: 22 g |
Saturated Fat: 13 g |
Cholesterol: 96 mg |
Sodium: 2068 mg
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info