A Jamaican Thanksgiving: 5 Recipes That Will Make You Melt

by | Nov 21, 2016 | Jamaica Culture

Fry Jerk Seasoning with Beer

Thanksgiving Holiday is a big deal. Families near and far find their way home to be with their loved ones. This awesome eating holiday may be the biggest family get together of the year for the countries that celebrate Thanksgiving. Traditional dinner has always centered around turkey. It started with wildfowl and has graduated to turkey.

The Pilgrims celebrated harvest at Plymouth Colony in 1621. The holiday celebration became a national holiday in 1863. It took Sarah Josepha Hale 36 years for Thanksgiving a National Holiday. In 1863, Abraham Lincoln wanted to unite the country after the Civil War. He made Thanksgiving a National Holiday after the Civil War about 160 years ago. 

America, the melting pot of the world with many nationalities, has expanded the celebration of Thanksgiving dinner choices. Yet Turkey remains the centerpiece dish surrounding the holiday. 

Cheesecake dress with strawberry toppings

Cheesecake with strawberry topping

The truth is families are more accustomed to cooking food of their likeness. This includes scaling up on the menu and make the holiday more enjoyable. Unite the family and make it your own. Here are 5 amazing recipes.

1. Deep Fry Turkey with Jerk Season and Beer

Deep Fry Turkey with Jerk Season and Beer

Fried-turkey-jerk-with-beer

Fried-turkey-jerk-season-with-beer

Time:

Prep Time     3.5 hours   |   Cleaning & Marinating     1-2 days

Ingredients:

1     turkey (up to 20 pounds)

1     lemon

1     tbsp of vinegar

1     tbsp of black pepper

4     stems of fresh thyme

3     scallions

1     tbsp of salt

10     garlic cloves smashed and peeled.

1     pint of canned beer

2    Tablespoon of Walkerswood Jerk Seasoning

2     medium onions peeled and quartered.

2     tbsp of dry jerk seasoning

3    Tablespoon of all-purpose seasoning

1     injector to add the beer and blended seasoning inside the turkey.

Preparation

  1. Take turkey from refrigerator and place in large tub or pot of water. Add a generous amount of sea salt to let the Turkey thaw out.
  2. From inside the turkey remove the bag with the neck and giblets.
  3. Wash the turkey clean with lemon, salt and vinegar.
  4. Blend together onion, garlic, scallions, fresh thyme and a quarter of the beer. After blending add in the remaining beer and Walkerswood Jerk Seasoning and whisk together. Set aside some dry ingredients for rubbing the outside and inside of the turkey.
  5. Strain the beer ingredients mixture and begin injecting into the turkey (all over).
  6. After injection, rub dry ingredients and sprinkle some black pepper all over and inside the turkey. 
  7. Refrigerate the Turkey and allow it to marinate for about a day.
  8. Turn the bird over after 12 hours and used the seasoning drains in the pan and reinject into the bird.
  9. Continue to let the Turkey marinade for a day or more.

Cooking Instructions:

  1. On cooking day, remove turkey from refrigerator and allow it to come to room temperature for about an hour.
  2. Prepare the electric fryer with oil. Let the oil heat for about 45 – 60 minutes until the oil reach 375 degrees. 
  3. Place the turkey in the basket of electric fryer and follow cooking instructions.
  4. Check turkey breast to see if it fully cooked using thermometer. The temperature should be between 165 – 170 degrees. 
  5. A 15-pound turkey can take about 60 minutes fry.
  6. You can add additional salt and black pepper to the turkey.

Note: Cooking conditions vary based on turkey.

2. Lobster Sauté

Sauté Lobster

Sauté Lobster

Time:

Cook for 2 minutes if the lobster is precooked.

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Ingredients:

2     large, pre-cooked lobster tails

1     lemon

1    yellow pepper

1     sweet red pepper

1/2     tbsp of black pepper

3     stems of fresh thyme

2     scallions

1     small onion

2     sprinkles of garlic salt

2     garlic cloves smashed and peeled.

3     tbsp of unsalted butter

1    Tablespoon of all-purpose seasoning

Cooking Instructions

  1. Squeeze half lemon in a pot filled with 1/3 of water.
  2. Dip lobster tail in water, shake the pot a few times, and remove.
  3. Put pre-cooked lobster tails in boiling water for 3 minutes.
  4. Remove lobster tail and peel shell away and cut meat into sizable portions.
  5. Use a deep-frying pan or wok and bring warm. Add butter, lemon juice, garlic salt, fine chopped scallion, slice yellow sweet pepper and red sweet pepper in half. Use each half of the peppers dice in strips. Add cut small onion and smashed garlic to saucepan.
  6. Sauté for about 3 minutes with continuous stirring.
  7. Add lobster meat to pan and sauté for about 2 minutes.

3. Jerk Chicken

Jerk-Chicken

Delicious Jerk-Chicken

Jerk Chicken Recipe is one of the jerk cooking recipes that Jamaicans love. This Jamaican dishes has a rich history and authenticy within the culture.

Cook Chicken on a medium fire to get that mouthwatering, juicy taste. Jerk Chicken was originally cooked using pimento wood to get a true authentic taste. As the pimento wood burns, the smoke would penetrate the chicken which gives it the added flavor.

Ingredients:

1  Cut Chicken in halves or quarters pieces. They are more manageable on the grill (Recommended: skin-on for grilling). 

3    Three Tablespoon Ocho Rios Jerk Spicy or Mild Jerk Sauce

4     tbsp Ocho Rios Jerk All in One Dry Seasoning

1  Two tablespoon allspice ground pimento.

Preparation:

  1. Clean and prepare chicken fully, pat dry, and slice breast with knife to allow seasoning to penetrate.
  2. Season chicken with Ocho Rios Jerk Seasoning (spicy or mild). Allow seasoning sauce to get all over chicken.
  3. Sprinkle Allspice ground pimento on chicken.
  4. Rub Ocho Rios Jerk All in One dry seasoning thoroughly over chicken.
  5. Refrigerate chicken for 4 hours or greater to marinate (preferable overnight).

For best results: Plan ahead by seasoning the chicken in a dish, cover it, and refrigerate it over night. This process gives the chicken time to marinate and get the great tasting meal.

Cooking Instructions:

  1. Remove chicken from refrigerator and sprinkle a small amount of paprika to get that great color.
  2. Preheat/light charcoal or gas grill at 350 degrees if temperature gauge is available.
  3. Put chicken on the grill to begin the Jerk Chicken process.
  4. Allow chicken to grill slowly for that juicy mouthwatering taste.

Note: We recommend the larger pieces of Chicken.

4. Jamaican Oxtail

Oxtail-Recipe-Rice-and-Peas

Delicious Oxtail-Recipe-Rice-and-Peas

Time:

About 90-120 minutes

Can be 60-75 minutes with pressure cooker.

Ingredients:

3    lbs oxtail cut into 1/2 thick pieces

1    tsp allspice, pimento powder

1/2    cup Ocho Rios Jerk “All in One” dry seasoning

12    oz white butter beans dry or cooked in the can

2    tbsp browning sauce

1/4    tsp black pepper

1    medium onion

1    fresh thyme

1    scallion

3    pegs (layers) of garlic

1/2 tsp    teaspoon salt (or as needed)

Preparation:

  1. Wash and drain the water from the meat and trim the remaining fat. 
  2. Use Allspice, pimento powder, black pepper, and Ocho Rios Jerk Seasoning and rub seasoning over oxtail.
  3. Add dry butter beans to the pot and allow dry beans to cook with the oxtail. For Pre-cooked butter beans instructions, follow label on can. 
  4. Cover oxtail and leave it in the refrigerator to marinate for two hours or more (overnight is preferable).

Note: If you do not have time for oxtail to marinade, go to cooking instructions and add oxtail to pot.

Cooking Instructions:

  1. Add water in iron pot to slightly cover oxtail and dry butter beans. Cover pot and turn stove to high heat.
  2. Use some browning sauce in the pot after the water comes to a boil.
  3. After the water boils down, stir to ensure the meat and beans don’t stick to the bottom of the pot.
  4. Allow the oxtail and beans to continue cooking.
  5. To check if the meat is finish cooking, use a folk.
  6. Add water as needed to ensure liquid gravy does not dry out.
  7. Let the pot simmer over medium heat for few more minutes.
  8. As the gravy thicken and the oxtail is tender, your meal is ready. 

Note: Oxtail must be cooked before adding pre-cooked butter beans from the can. 

Pressure Cooker Instructions:

  1. Add water to slightly cover oxtail & dry beans.
  2. Pressure for 20 to 30 minutes. Remove lid from pressure cooker according to manufacture directions.
  3. Remove the oxtail from pressure cooker and add to a regular pot. Add the remaining ingredients and turn stove to high heat.
  4. Follow the steps from the original cooking instructions beginning from step 2.

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5. Curried Goat

Goat Curry, Paradise Place Jamaican Cuisine

Curry Goat with white Rice, Plantain and Vege

Time:

About 90 minutes (could be more or less)

Ingredients:

5    lbs. goat meat

1/2    cup curry powder

1/2    tbsp allspice, pimento powder

2    medium potatoes

1    fresh stem of thyme

1    scallion

3    cloves of garlic (or to taste)

1/2    tsp salt (or to taste)

1   scotch bonnet pepper (optional)

Preparation:

  1. Cut up goat meat into the size of a small strawberry, wash goat meat, and drain water.
  2. Put the meat into the pot and add all the ingredients.
  3. Using gloves or a spoon to avoid staining your hands, rub the ingredients into the meat.
  4. Cover and leave curried goat meat to marinade for two hours or more in the refrigerator.
  5. Peel a few potatoes and dice in cubes sizes.
  1. Slightly cover marinated curried goat meat in pot with cool water and cover pot with lid.
  2. Turn stove between medium and high.
  3. Sit Scotch Bonnet Pepper on top of meat in pot for flavor (optional).
  4. Add the remaining curry powder and cook for 1.5 to 3 hours. 
  5. Add water from the kettle and stir occasional.
  6. Now it’s time to add the potatoes.
  7. Lower the heat for 2 to 3 minutes. 
  8. If gravy is too runny, mix ½ tsp flower in 1 cup water and add to pot will thicken gravy.