Barbecued jerk turkey steaks

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.

First published in 2015
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Ingredients

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Imperial

Jerk turkey

Celeriac and apple coleslaw

Equipment

  • Barbecue

Method

1
Pick the leaves from the fresh thyme and finely chop
2
Mix the chopped thyme leaves with the clear honey, ground cinnamon, chopped chillies, allspice and rum
3
Slice the turkey into 1.5cm thick steaks and place in a shallow tray
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
6
Slice the apples into 1/2cm wide discs and then cut into thin matchsticks. Mix the apple with the celeriac
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
8
Finely chop the chives and add them to the celeriac and apple coleslaw. Season the mixture with salt and white pepper to taste
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
First published in 2015
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Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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