Add all ingredients except turkey to a food processor and pulse until just finely chopped. Prick the turkey pieces (skin may be removed first, if desired) with the point of a knife and then rub with jerk marinade. Cover a refrigerate for 4-24 hours. Cook slowly over medium heat or indirect heat on an oiled grill for 45-60 minutes, turning once after 20 minutes. The turkey is done when the juices run clear or internal temperature reaches 170°F (77°C).
Servings: 5.0 oz/140g