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The Finest Caribbean Foods Since 1982

The Perfect Jamaican Twist on Your Thanksgiving Dinner

Jerk Turkey

JCS Thanksgiving Jerk Turkey

The JCS Thanksgiving Turkey recipe is delightfully simple to make but doesn’t skimp on the flavor on bit. Our Jerk Seasoning adds the perfect combination of zesty spices, giving that traditional Thanksgiving turkey a flavorful Island twist that’ll have your guests raving about it fo months.  



-A turkey 12-14 pounds
-1 large onion, chopped
-2 tbsp. JCS Chicken Seasoning
-2 tbsp. JCS Garlic/ Escallion
-1/2 cup CEG Honey Garlic Sauce
-3/4 cup butter
-3/4 cup olive oil
-2 cups vinegar
-3 cups Jerk Seasoning

*You will also need a Turkey injector and Roasting pan *


  1. Remove Turkey from refrigeration about 2 hrs. prior to cooking.
  2. Wash Turkey with Vinegar and dry with a paper towel (Thoroughly clean turkey removing the stuffed parts).
  3. Combine onion, chicken seasoning, garlic/scallion, Honey Garlic Sauce and 3/4 jerk seasoning in a bowl and mix together into a paste. Season the entire turkey with this mixture.
  4. Add 5 tbsp. of JCS Jerk Seasoning, butter (melted) and olive oil to the Turkey injector. Inject the Turkey legs and breasts.
  5. Liberally rub the remaining jerk seasoning on the Turkey and leave covered in the refrigerator to marinate overnight.
  6. Remove from refrigerator and allow to return to room temperature.
  7. Preheat oven to 260C/500F
  8. Grease roasting pan with oil. Tuck wing tips under turkey and bind legs together for roasting.
  9. Place turkey bottom-side down in the roasting pan. Place in the center of the oven and cook 30-40 minutes. Reduce temperature to 130C/265F
  10. After about an hour, turn the roasting pan for even browning of the turkey
  11. Bake turkey for 2-2.5 hrs. or until the deepest part of the breast gives a reading of 70C/161F.
  12. Remove the turkey from the oven and let sit for cooling, as it is best to carve turkey when slightly warm.

Carve away and watch your family indulge in JCS Jerk turkey heaven.

*Turkey can last up to 3 weeks in an airtight container in the refrigerator


Continuing on our turkey theme, a great way to get everyone in the mood for the main event is to serve some of these amazing JCS Jerk Turkey Stuffed Pasta Shells. The turkey, cheese, and mushrooms combine with the jerk seasoning to produce an explosion of flavor with every bite.

JCS Jerk Turkey stuffed Pasta Shells

Turkey stuffed Pasta Shells 


-1 (12oz) package of jumbo pasta shells
-3 cloves minced garlic
-8oz Mushrooms, diced
-1 onion, chopped
-1 lb. ground turkey
-1 jar of spaghetti sauce
-2-3 tbsp. JCS Jerk Seasoning (marinade)
-1 cup freshly grated parmesan cheese
-Salt & pepper to taste


  1. Preheat oven to 350F/175C
  2. Bring a large pot of water to a boil. Add pasta shells and cook for 8mins or until al dente.
  3. Drain and set aside in warm water.
  4. Mix in the JCS Jerk Seasoning to the Ground Turkey.
  5. In a large skillet sauté mushrooms, garlic and onions. Add ground turkey. Cook until evenly brown.
  6. Season with salt and pepper and add spaghetti sauce.
  7. Remove from heat and stir in parmesan cheese.
  8. Stuff the cooked shells with the mixture and place in a 9x13 baking dish.
  9. Cover with Foil and bake in preheated oven for 30-40mins.

To make sure that your seafood lovers don’t feel left out, another perfect appetizer dish is our JCS Jerk-BBQ Bacon-Wrapped Shrimp! If you haven’t tried it before, the combination of bacon, shrimp, and jerk seasoning might just change your life.


JCS Jerk-BBQ Bacon-Wrapped Shrimp

Jerk-BBQ Bacon-Wrapped Shrimp 


-Juice of 1 lemon
-1 clove garlic, grated
-1 tsp. JCS Fish Fry Seasoning
-3 tbsp. olive oil
-1 lb. (roughly 2 dozen) large shrimp, peeled and deveined
-12 slices bacon
-JCS Jerk BBQ Sauce


  1. Position a rack 3 inches from heat source and preheat the broiler.
  2. Whisk lemon juice, garlic, JCS Fish Fry, olive oil, JCS Jerk BBQ sauce and ½ tsp. salt in a baking dish.
  3. Add the shrimp to the mixture and toss; marinate in refrigerator for 20 mins.
  4. Turn the shrimp in the marinade. Remove each shrimp and wrap with a piece of bacon (secure with toothpick)
  5. Place on baking sheet and add any remaining marinade over shrimp.
  6. Broil, turning shrimp until bacon slightly crisp and the shrimp cooked.


Thanksgiving is not the kind of holiday where you can get away with skipping dessert, so make sure you save a little room for our amazing JCS Island-style Carrot Cake! You won’t regret it.

JCS Island-style Carrot Cake

 Carrot Cake


-3 cups shredded carrots
-1 ½ cups flour
-½ cup coconut flour
-¼ cup brown sugar
-3 teaspoons baking soda
-1 ½ teaspoons baking powder
-½ teaspoon salt
-1 teaspoon cinnamon
-¾ cup pecans - optional
-¾ cup dried shredded coconut - optional
-4 eggs
-1 ½ cups JCS Honey 12oz
-1 ½ cups warm liquid JCS Coconut oil
-1 ¼ teaspoons JCS Vanilla 4oz
-1 (8) ounce can crushed pineapple, un-drained


  1. Pre-heat oven to 350 degrees. Combine all the DRY ingredients in a large bowl and stir.
  2. Add the remaining ingredients and stir well until ingredients have totally combined
  3. Pour mixture in an un-greased 9 x 13 inch baking pan
  4. Bake for 50 mins. Tester inserted in center of cake comes out clean
  5. Leave to cool
  6. *optional* Add choice of topping or cream cheese in between

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