Jerk Turkey Recipe

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.

Ingredients

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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

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Barbecue

Pick the leaves from the fresh thyme and finely chop

1/2 bunch of fresh thyme

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

Slice the turkey into 1.5cm thick steaks and place in a shallow tray

1 turkey breast, boneless

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

For the coleslaw, peel and finely shred the celeriac

1 celeriac

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

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

Finely chop the chives and add them to the celeriac and apple coleslaw. Season the mixture with salt and white pepper to taste

To cook the turkey, place the marinated turkey steaks on a hot barbecue, rotating every 4–5 minutes until cooked all the way through

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

Serve the turkey steaks with the apple and celeriac coleslaw

First published in 2015

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Adam Gray

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

Barbecued jerk turkey steaks

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