Prep Time: 20 min
Cook Time: 1 hr 40 min
Store-bought barbecue sauces are a great convenience to have around. But because they have such a distinctive taste, they work well only in certain dishes. Adding ginger ale to the sauce creates the perfect sauce for Jamaican jerk turkey.
5 green onions, chopped
4 garlic cloves
1 onion, quartered
2 jalapeño peppers, seeded and deveined (wear gloves when handling)
1 piece (1/2 inch) fresh ginger, peeled
1/4 cup canola oil
2 tablespoons soy sauce
2 teaspoons allspice
1 teaspoon dried thyme
1 bone-in turkey breast (5 to 6 pounds)
1 1/2 teaspoons salt
1 cup ginger ale
1 cup prepared barbecue sauce
- In a blender, combine the green onions, garlic, onion, jalapeños, ginger, oil, soy sauce, allspice, and thyme. Blend until a thick paste forms, then transfer to a large bowl.
- With the tip of a sharp knife make several slits all over the turkey breast. Add the turkey to the green onion mixture, turning to coat the breast. Refrigerate for at least 4 hours, or overnight, turning occasionally.
- Preheat a gas grill on high until the thermometer reaches the maximum temperature. Turn off one of the burners and reduce the heat on the other burner(s) to medium. Remove the turkey from the marinade and sprinkle with the salt. On a lightly oiled grill rack, grill the turkey breast, skin side down, over the unlit burner, using indirect heat, turning every 20 minutes until an instant-read thermometer inserted into the thickest part of the breast registers 160°F, about 1 hour 40 minutes. Remove to a cutting board and let rest for 10 minutes before slicing.
- Meanwhile, combine the ginger ale and barbecue sauce in a small pot and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until thickened and reduced to about 1 3/4 cups, 18 to 20 minutes.