Slow-Cooked Jerk Turkey Drums


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3 packages Butterball Turkey Drums (can also substitute for Butterball Easy Fresh Turkey Wings, or Butterball Bone-In Turkey Breasts, and follow product specific cooking instructions)1 white onion6 garlic cloves2 bunches scallions2 habanero peppers2 tsp allspice1 tsp salt1 tsp cinnamon1/2 tsp clove1/3 cup canola oil1/4 cup molasses2 Tbsp soy sauce2 Tbsp ginger, fresh1 lime, zested and juiced1 Tbsp white vinegar


  1. In a food processor, combine onion, garlic, scallions, peppers, allspice, salt, cinnamon, clove, oil, molasses, soy sauce, ginger, lime zest/juice, and vinegar. Pulse until very smooth, then coat the Butterball turkey drums all over. Cover and refrigerate for 12-24 hours.

  2. When ready to cook, heat charcoal in your Big Green Egg, with the "Conveggtor" in place, and then heat up the grill. This recipe can also be done on a regular barbeque.
  3. When the grill temperature reaches 350°F/177°C, add the marinated Butterball turkey drums.
  4. Close the Big Green Egg and cook for 1 hour and 40 minutes, monitoring your temperature throughout the cook, and ensuring minimum internal temperature reaches 165°F (74°C). When done, open and remove the drums.
  5. Garnish with fresh lime zest and enjoy!

  6. Recipe by: Chef Shahir Massoud

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