Barbecued jerk turkey steaks
by
Scotch Bonnets add fire to this jerk turkey recipe, but you can substitute them for chillis for a tamer heat if you like. Adam Gray's celeriac and apple coleslaw provides some cooling relief as a side to the turkey steaks.
Discover more:
Share recipe
Related recipes
Related recipes
Barbecued jerk lobster with coconut rice
Sous vide jerk pork shoulder with mango salsa and rice and peas
Jerk gammon
Scotch bonnet, pineapple and mango hot sauce
Oxtail stew with allspice, Scotch Bonnet and Piccolo tomatoes
Ingredients
Metric
Imperial
Jerk turkey
- 1 turkey breast, boneless
- 1/2 bunch of fresh thyme
- 4 tbsp of clear runny honey
- 8 tsp ground cinnamon
- 2 Scotch Bonnet chillies, chopped
- 8 tbsp of allspice
- 4 tbsp of dark rum
Celeriac and apple coleslaw
- 1 celeriac
- 3 Braeburn apples, peeled and cored
- 2 tbsp of English mustard
- 150g of mayonnaise
- 1/2 bunch of chives
- salt
- ground white pepper
Equipment
- Barbecue
Method
1
Pick the leaves from the fresh thyme and finely chop
- 1/2 bunch of fresh thyme
2
Mix the chopped thyme leaves with the clear honey, ground cinnamon, chopped chillies, allspice and rum
- 4 tbsp of clear runny honey
- 8 tsp ground cinnamon
- 2 Scotch Bonnet chillies, chopped
- 8 tbsp of allspice
- 4 tbsp of dark rum
3
Slice the turkey into 1.5cm thick steaks and place in a shallow tray
- 1 turkey breast, boneless
4
Rub the jerk seasoning mix thoroughly into the steaks, cover with cling film and place in the fridge for a minimum of 12 hours - preferably 24 hours
5
For the coleslaw, peel and finely shred the celeriac
- 1 celeriac
6
Slice the apples into 1/2cm wide discs and then cut into thin matchsticks. Mix the apple with the celeriac
- 3 Braeburn apples, peeled and cored
7
In a separate bowl, mix the mustard and mayonnaise together. Gradually add the mustard mayonnaise to the celeriac and apple, ensuring that final mix is not too wet
- 2 tbsp of English mustard
- 150g of mayonnaise
8
Finely chop the chives and add them to the celeriac and apple coleslaw. Season the mixture with salt and white pepper to taste
- 1/2 bunch of chives
- ground white pepper
- salt
9
To cook the turkey, place the marinated turkey steaks on a hot barbecue, rotating every 4–5 minutes until cooked all the way through
10
Once cooked, remove from the barbecue and leave to rest on a serving tray for 3–4 minutes, to ensure they are moist and tender
11
Serve the turkey steaks with the apple and celeriac coleslaw
You may also like
Barbecued jerk turkey steaks
SITES
INFORMATION
© Great British Chefs 2019