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Jerk Christmas turkey with stuffing and gravy
- Shaun McAnuff
Published: December 8, 2019 at 10:23 AM
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Serves 6-8
Easy
Total time: 4 hrs
+ marinating + resting
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Give your Christmas centrepiece a punch of spice with this alternative turkey recipe from Caribbean cooking duo Original Flava
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Try this jerk Christmas turkey, then check out our roast turkey, jerk chicken, easy turkey crown, turkey gravy and more Christmas turkey recipes. Serve with all the Christmas trimmings, such as pigs in blankets, roast carrots and parsnips and red cabbage.
Shaun and Craig McAnuff (aka Original Flava) say:
Christmas time means family time – and in our family that means time to eat. We always have jerk turkey on the table because it has so much flava. And when we describe the array of spices, herbs and scotch bonnet peppers, it leaves our friends drooling and wanting to spend the big day with us.
Shaun and Craig started out in 2016 filming videos in their grandma’s kitchen, showcasing their love of Caribbean cooking, and quickly became an online viral sensation. Their new cookbook Original Flava: Caribbean Recipes for Home (£22, Bloomsbury) is available to buy here.
Ingredients
Nutrition
- 4.5-5kg (including neck and giblets) whole turkey
- olive oil
JERK MARINADE
-
1 tbsp all-purpose seasoning
-
1 tbsp jerk seasoning
-
4 spring onions
chopped
-
a handful of sprigs thyme
chopped
-
6 cloves garlic
chopped
-
5 allspice berries
-
2 scotch bonnet chillies
(keep the seeds in for extra heat)
-
freshly grated to make 1 tsp nutmeg
-
1 tsp ground cinnamon
-
1 tbsp paprika
-
1 tbsp mild chilli powder
-
1 tsp fine sea salt
-
ground to make 1 tsp black peppercorns
-
1 tbsp dark soy sauce
-
1 onion
chopped
-
1 tbsp butter
softened
-
a drizzle olive oil
-
1 tbsp runny honey
-
½ orange
juiced
-
1 lime
juiced
GRAVY
-
750ml turkey or chicken stock
-
5-6 black peppercorns
-
4-5 thyme sprigs
-
1 bay leaf
-
½ orange
sliced
-
1 onion
quartered
-
2 tbsp cornflour
-
2 tbsp runny honey
STUFFING
-
1 tbsp olive oil
-
20g sage leaves
finely chopped
-
1 onion
diced
-
5 spring onions
finely chopped
-
6 cloves garlic
finely chopped
-
½ scotch bonnet chilli
deseeded and sliced (optional)
-
1 tsp all-purpose seasoning
-
2 tsp paprika
-
grated to make 1 tsp nutmeg
-
1 tsp ground cinnamon
-
500g pork mince
-
100g soft white breadcrumbs
-
50g cooked chestnuts
finely chopped
-
100g dried apricots
finely chopped
-
100g dried mango
chopped
-
100g fresh cranberries
-
ground to make 1 tsp black peppercorns
-
2 shots (optional) white or dark rum
Nutrition: per serving
- kcal856
- fat31.4g
- saturates10.3g
- carbs37.9g
- sugars22.9g
- fibre6.9g
- protein102.1g
- salt3.3g
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Method
-
step 1
For the jerk marinade, put all the ingredients into a food processor or blender and whizz to a paste.
-
step 2
Remove and reserve the turkey neck and giblets (these will be used for the gravy) and put the turkey in a large roasting tin. Drizzle with olive oil and rub all over the turkey. Massage the jerk marinade all over the skin and inside the cavity (any left-over marinade freezes really well to use later). Leave to marinate for at least an hour or ideally overnight (if leaving overnight, chill it and remember to bring the turkey back to room temperature before roasting).
-
step 3
To make the gravy, put the giblets and neck into a pan and add the stock, peppercorns, thyme, bay, orange and onion. Bring to the boil then reduce the heat to a simmer. Skim off any scum that rises to the top and simmer for 1 hour, then strain through a fine sieve. Tip the strained gravy back into the pan and bring back up to a gentle simmer. Mix the cornflour with just enough cold water to make a paste, then whisk into the simmering gravy. Boil for 3-5 minutes, whisking constantly to make sure there are no lumps. Add the honey and some seasoning. (This can be made ahead and reheated to serve.)
-
step 4
When you’re ready to roast the turkey, heat the oven to 180C/fan 160C/gas 4. Roast the turkey for 3 hours, covering with foil halfway when it begins to darken. It is cooked when the thickest part of the leg reaches an internal temperature of between 65-70C on a meat thermometer, or when the juices from the same part run clear when pierced with a skewer. Cover with foil and rest in a warm place for 30-45 minutes.
-
step 5
While the turkey is cooking, make the stuffing. Heat the olive oil in a large frying pan over a medium heat. Add the sage, onion, spring onions, garlic, scotch bonnet (if using), all-purpose seasoning, paprika, nutmeg and cinnamon. Stir to mix, cook for 5 minutes, then cool slightly.
-
step 6
Put the pork mince into a bowl with the breadcrumbs, chestnuts, apricots, mango, cranberries, peppercorns, 1 tsp of salt and rum (if using). Add the sage and onion mixture to the mince and mix it together until thoroughly combined. Spread out the stuffing mixture evenly in a 20cm square baking tin. Put into the oven at 180C/fan 160C/gas 4 and cook for 30-40 minutes.
-
step 7
Carve the turkey, serving it with the gravy and stuffing.
Discover more of our best turkey recipes here...
Authors
Shaun McAnuff
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