This Spicy Jerk Turkey recipe features tender turkey wings and drums slow-simmered in a rich coconut jerk sauce with bold Caribbean spices. Made with fresh vegetables, jerk marinade, and warm seasonings, this one-pot comfort food dinner is packed with flavor and perfect for family meals.
Ingredients
For the Turkey & Marinade
- 7 turkey wings and drums
- 1 pack green onions, chopped
- 2 tablespoons minced ginger
- 2 tablespoons minced garlic
- 4 bell peppers, chopped
- 3 yellow onions, chopped
- 1 habanero pepper, minced (adjust to taste)
- ½ cup jerk marinade
- ¼ cup hot & spicy jerk seasoning marinade
- 1½ teaspoons scotch bonnet sauce
- 1 tablespoon chicken bouillon
- Browning sauce (to taste)
Olive oil (for cooking)
Seasonings
- Ginger powder (to taste)
- Salt (to taste)
- Allspice (to taste)
- Garlic powder (to taste)
- Onion powder (to taste)
- Thyme (to taste)
- Brown sugar (to balance heat)
- Jerk seasoning (to taste)
For the Sauce
- 2 cans cream of coconut
- 2 cups chicken broth
Instructions
1. Prepare the Marinade
In a large bowl, combine chopped bell peppers, onions, green onions, habanero, minced ginger, and minced garlic.
Add jerk marinade, hot & spicy marinade, scotch bonnet sauce, chicken bouillon, browning sauce, brown sugar, and seasonings.
Mix well until fully combined.
2. Marinate the Turkey
Add turkey wings and drums to the marinade.
Toss until all pieces are well coated.
Cover and marinate for at least 1 hour (overnight for deeper flavor).
3. Infuse the Oil
Heat a drizzle of olive oil in a large Dutch oven over medium heat.
Add a small handful of green onion, ginger, and garlic.
Let them gently flavor the oil for about 1–2 minutes.
Remove and discard the aromatics.
4. Brown the Turkey
Using tongs, carefully place turkey pieces into the hot oil.
Brown on all sides until lightly golden.
Work in batches if needed to avoid overcrowding.
5. Build the Sauce
Once all turkey is browned, pour the remaining marinade into the pot.
Stir gently to combine.
6. Add Coconut & Broth
Pour in cream of coconut and chicken broth.
Stir until smooth and evenly blended.
7. Slow Simmer
Cover the pot and reduce heat to medium-low.
Simmer for about 2 hours, stirring occasionally, until turkey is tender and sauce is rich and thick.
8. Serve & Enjoy
Taste and adjust seasoning if needed.
Serve hot over rice, with fried plantains, or alongside steamed vegetables.
Tips
- For milder heat, remove habanero seeds or reduce scotch bonnet sauce.
- For extra smoky flavor, add a pinch of smoked paprika.
- Letting this rest for 15 minutes before serving helps flavors deepen.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the
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