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Honey Glazed Jerk Baked Turkey Chops

Chef Barbara Johnson

Chef Barbara and her Baked Caribbean Jerk Turkey Chops
Honey Glazed Jerk Baked Turkey Chops Over White Rice with Fried Cabbage & Hot Water Cornbread Balls
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I chose this meal because it represents who I am as a Caribbean and Soul Food chef. The combination of Honey-Glazed Jerk Baked Turkey Chops, Fried Cabbage, White Rice, and Hot Water Cornbread Balls creates a flavorful, comforting, nutritious, and familiar meal for many generations.

This dish is hearty without being overly heavy, making it ideal for Meals on Wheels recipients. It offers lean protein from the turkey chops, vegetables from the cabbage, and satisfying carbohydrates from the rice and cornbread. The meal is easy to prepare in larger quantities, holds well for transportation, and reheats beautifully while maintaining its flavor and texture.

As a caterer, I believe food brings people together. My recipes are built on flavor, family, and love. The bold Caribbean jerk seasoning paired with classic soul food sides creates a comforting meal that feels homemade and special.

Food brings us together. Flavor brings you in, and love keeps you coming back.

Honey Glazed Jerk Baked Turkey Chops

  • Prep Time: 15-20 mins
  • Cook Time: 50-60 minutes
  • Serving Size: 4 Servings

Ingredients

  • 4 turkey chops 
  • 2 tablespoons jerk seasoning 
  • 1 teaspoon garlic powder 
  • 1 teaspoon onion powder 
  • 1 teaspoon paprika 
  • Salt and pepper to taste 
  • 1 tablespoon vegetable oil 
  • 1/4 cup honey 
  • 2 tablespoons butter 

Instructions

  1. Preheat oven to 375°F.
  2. Pat turkey chops dry and season with jerk seasoning, garlic powder, onion powder, paprika, salt, and pepper.
  3. Lightly coat with vegetable oil and place in a baking dish.
  4. Bake for 35–40 minutes or until internal temperature reaches 165°F.
  5. While baking, melt butter and honey together in a small saucepan.
  6. During the last 10 minutes of baking, brush turkey chops generously with the honey glaze.
  7. Return to oven until beautifully caramelized.
  8. Let rest for 5 minutes before serving.

White Rice

Ingredients

  • 2 cups white rice 
  • 2 cups water 
  • Pinch of salt 

Instructions

  1. Rinse rice until water runs clear.
  2. Combine rice, water, and salt in a saucepan.
  3. Bring to a boil.
  4. Reduce heat to low and cover.
  5. Simmer for 18–20 minutes or until water is absorbed.
  6. Remove from heat and let stand 5 minutes.
  7. Fluff with a fork before serving.

Fried Cabbage

Ingredients

  • 1 medium head green cabbage, cored and sliced into thin ribbons 
  • 2 tablespoons olive oil 
  • 1 cup water or chicken broth 
  • 2 tablespoons minced garlic 
  • 2 tablespoons herb seasoning blend 
  • Salt and pepper to taste 

Instructions

  1. Heat a heavy-bottom skillet over medium-high heat.
  2. Add olive oil and coat the bottom of the skillet.
  3. Add cabbage and sauté until edges begin to brown and caramelize.
  4. Pour in water or chicken broth.
  5. Add garlic and herb seasoning.
  6. Cover and steam until cabbage reaches desired tenderness.
  7. Season with salt and pepper to taste.
  8. Serve warm.

Hot Water Cornbread Balls

Ingredients

  • 2 cups yellow or white cornmeal 
  • 1 teaspoon salt 
  • 1 teaspoon baking powder 
  • 2 tablespoons sugar 
  • Dash of chopped onion (optional) 
  • 1–2 tablespoons melted butter 
  • 1 to 1¼ cups boiling water 
  • Vegetable oil for frying 

Instructions

  1. In a mixing bowl, whisk together cornmeal, salt, sugar, and baking powder.
  2. Stir in chopped onion if using.
  3. Add melted butter.
  4. Slowly pour in boiling water while stirring until a thick, scoopable dough forms.
  5. Allow mixture to rest for 2–3 minutes.
  6. Scoop heaping tablespoons and roll into balls.
  7. Heat about 1/2 inch of vegetable oil in a skillet to 375°F.
  8. Fry cornbread balls in batches, turning occasionally.
  9. Cook until golden brown and crispy, about 4–5 minutes.
  10. Drain on paper towels and serve warm.

Plating

Place a bed of fluffy white rice in the center of the plate. Top with a Honey-Glazed, Jerk-Baked Turkey Chop. Add a generous serving of Fried Cabbage alongside the rice and finish with two or three Hot Water Cornbread Balls. Drizzle any remaining honey glaze over the turkey chop for a beautiful presentation.

The cooking tip I would like to include is to marinate the turkey chops overnight for a bolder flavor. Additionally, the dish is excellent for leftovers, as it reheats well in the microwave and the flavors from the seasoning continue to develop.

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