1. In a food processor or blender, combine all the jerk marinade ingredients. Blend until you have a smooth paste. If it’s too thick, you can add a bit of water to achieve your desired consistency.
2. Prepare the turkey by cleaning it thoroughly and patting it dry with paper towels.
3. Make several deep cuts or slashes in the turkey meat to allow the jerk marinade to penetrate. This also helps the turkey cook more evenly.
4. Rub the jerk marinade all over the turkey, ensuring you get it into the cuts you made. Use your hands to massage the marinade into the turkey, making sure it’s well coated.
5. Place the turkey in a large resealable plastic bag or airtight container and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to infuse.
6. Preheat your grill or oven to medium-high heat (around 350-375°F or 175-190°C).
7. If using a grill, set it up for indirect grilling. For an oven, place a wire rack in a roasting pan, and add a bit of water to the bottom to create steam during cooking.
8. Place the halved limes or lemons inside the turkey cavity to add flavor and moisture.
9. If using a grill, cook the turkey indirectly over medium-high heat for about 2.5 to 3 hours or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
10. If using an oven, roast the turkey at 350-375°F (175-190°C) for about 15-20 minutes per pound, or until the internal temperature reaches 165°F (74°C).
11. Let the jerk turkey rest for about 20 minutes before carving.
12. Garnish with fresh thyme and scallions if desired and serve.

Enjoy your FiMi Kingston Jerk Turkey with your favorite side dishes, such as rice and peas, coleslaw, or roasted vegetables.