The festive season is now upon us, so whether you are celebrating Thanksgiving, Christmas or both. This Turkey recipe will have all the family wanting more! The juiciest turkey you’ll ever taste. We show you the best tips and techniques to have your turkey as succulent as possible. Happy holidays!

  • 1 Medium Turkey 4.4kg (Serves 8-10)
  • 2 litre water
  • 1tbsp. salt
  • 1tbsp. Brown sugar
  • 1 tbsp. Coarse black pepper
  • 1 orange peel
  • 2 bay leaves
  •  50g  Unsalted Butter 
  • 1 tbsp. Mixed herbs
  •  1 tbsp. Honey or syrup,
  •  olive oil.
  •  1tbsp. Salt 
  • 1 tbsp. Black pepper
  • 1 tbsp. All-purpose seasoning
  • 1 tbsp. Jerk seasoning
  • 1 onion
  • 2 Spring onions
  • 6 Garlic cloves
  • 8 pimento seeds
  • 6-8 Fresh Thyme sprigs
  • ½ Tsp. browning
  • 25ml Vinegar
  • 1 scotch bonnet
  • 150ml water
  • 1 small onion
  • 1 lemon
  • Turkey Gravy
  • Gravy drippings
  • Cooked Turkey neck
  • 20g Unsalted butter
  • 1 tbsp. flour
  • 1 tbsp. Honey
  • Lemon (From Turkey cavity)
  • 250ml Turkey stock
  • 1 tsp. salt 

    First, you’ll need to Brine your Turkey, by adding water to a pot with orange peel, lemon zest, vinegar, bay leaves, sugar and salt then bring to a boil for 10 minutes, add another litre of water then cool down.

    Place your turkey in a large container then pour cooled liquid into it cover then refrigerate for 2-8 hours.

    (Discard liquid after use, and let Turkey sit in room temperature for 20 minutes)


    Baste your Turkey by mixing Butter, Honey, parsley and massaging under the skin and all over.


    Now season Turkey with dry rubs – salt, black pepper, all-purpose seasoning, Jerk seasoning and Jerk marinade, blend – onions, garlic, pimento berries, spring onions, fresh thyme, vinegar, browning, scotch bonnet and a likkle water then blend. Add all of these seasoning to the turkey and massage all over. Add 1 onions and lemon inside the cavity of the turkey.


    Add turkey to a large roasting try with a likkle oil and cover with foil. Cook for 2.5 hours on 180 degrees. (See instructions on packaging)


    Take out turkey 1.5 hours in, then start basting turkey with the gravy juices and adding all over bird to keep moist.


    Take foil off the turkey 1 hours before the end to allow for a golden-brown topping.


    Once turkey is cool check with a temperature probe, and make sure its above 65 degrees to be safe for eating.


    Take out turkey and let it rest for 20 minutes, and now start the gravy.


    In a saucepan add butter, flour, turkey neck, turkey dripping juices from the tray, honey, lemon, onions, turkey stock stir well then bring to a boil for 5 minutes then simmer. Sieve gravy until smooth.


    Carve turkey into portions, then pour gravy and enjoy.