The festive period means family time- and in our family it means time to eat!. We always have Jerk turkey on the table around the festive period because it brings so much FLAVA, than a boring dry turkey does. After this recipe you’ll never have  another turkey like this again! happy holidays!

  • 1 Medium/ Large Turkey Frozen or fresh 4.5-5kg. (Frozen turkeys defrost for 24 hours in cold water) (With Turkey neck)
  • Olive oil
  • Orange slices to serve
  • 750ml Chicken or turkey gravy
  • 5-6  Peppercorns
  • 4-5 fresh thyme sprigs
  • 2 bay leaves
  • 1/2 orange sliced
  • 1 onioned peeled and chopped
  • 2 tbsp. cornflour
  • 2 tbsp. honey / sugar
  • 1 tsp salt
  • 1 tsp. black pepper
  • 2tbsp. Jerk/all purpose seasoning
  • 4 spring onions
  • handful of fresh thyme
  • 6 garlic cloves
  • 1 tsp nutmeg
  • 1tsp cinnamon
  • 1 tsp sea salt
  • 1 tsp browning
  • 1 medium onion
  • 5 pimento seeds

For the Jerk marinade, add all the ingredients into the food processor or blender and blend to a thick paste.

Remove and reserve the turkey neck and giblets. (These will be reserved for the gravy). Then place the turkey in a large roasting tray. Drizzle some olive oil or butter onto the turkey and rub all over. Massage the jerk marinade all over the turkey and inside the cavity and leave to marinate in the fridge overnight or for minimum 1 hour.

To make the gravy, put the turkey neck and giblets (optional) into a medium sized saucepan and add your gravy stock, peppercorns, thyme, bay leaves, orange slices and onion, bring up to a boil then reduce the heat and simmer for 1 hour. then strain through a sieve. Tip the strained gravy back

Into the saucepan and bring to a gentle simmer. Mix the cornflour with a

likkle water and make a thick paste ad whisky into a gravy. Boil for up to 5 minutes.

add sugar, salt pepper to taste then leave to cool.

When ready to roast, pre-head your oven to 180 degrees and roast your turkey with foil on top. for 3-4 hours. (Please see instructions on your

turkey for best results. The turkey is done when the thickest part of the leg reaches 65-70 degrees c on a meat themo.

Garnish with onion slies and vegtabes