Name: Jerk Christmas turkey with stuffing and gravy
Total time: 4 h
Yield: Serves 6-8
Ingredients: 4.5-5kg (including neck and giblets) whole turkey; olive oil; 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; 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

Jerk Turkey Recipe with Stuffing and Gravy

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

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.