Jerk Christmas turkey with stuffing and gravy

4 HOURS + MARINATING + RESTING | SERVES 6-8 | EASY

whole turkey 4.5-5kg (including neck and giblets) olive oil

JERK MARINADE all-purpose seasoning 1 tbsp jerk seasoning 1 tbsp spring onions 4, chopped thyme a handful of sprigs, chopped garlic 6 cloves, chopped allspice berries 5 scotch bonnet chillies 2 (keep the seeds in for extra heat) nutmeg freshly grated to make 1 tsp ground cinnamon 1 tsp paprika 1 tbsp mild chilli powder 1 tbsp fine sea salt 1 tsp black peppercorns ground to make 1 tsp dark soy sauce 1 tbsp onion 1, chopped butter 1 tbsp, softened olive oil a drizzle runny honey 1 tbsp orange Ω, juiced lime 1, juiced

GRAVY turkey or chicken stock 750ml black peppercorns 5-6 thyme sprigs 4-5 bay leaf 1 orange Ω, sliced onion 1, quartered cornflour 2 tbsp runny honey 2 tbsp STUFFING olive oil 1 tbsp sage leaves 20g, finely chopped onion 1, diced spring onions 5, finely chopped garlic 6 cloves, finely chopped scotch bonnet chilli Ω, deseeded and sliced (optional) all-purpose seasoning 1 tsp paprika 2 tsp nutmeg grated to make 1 tsp ground cinnamon 1 tsp pork mince 500g soft white breadcrumbs 100g cooked chestnuts 50g, finely chopped dried apricots 100g, finely chopped dried mango 100g, chopped fresh cranberries 100g black peppercorns ground to make 1 tsp white or dark rum 2 shots (optional)

• For the jerk marinade, put all the ingredients into a food processor or blender and whizz to a paste.

• Remove and reserve the turkey neck and giblets (these will be used for the gravy) and put the turkey in a large roasting tin. Drizzle with olive oil and rub all over the turkey. Massage the jerk marinade all over the skin and inside the cavity (any left-over marinade freezes really well to use later). Leave to marinate for at least an hour or ideally overnight (if leaving overnight, chill it and remember to bring the turkey back to room temperature before roasting).

• To make the gravy, put the giblets and neck into a pan and add the stock, peppercorns, thyme, bay, orange and onion. Bring to the boil then reduce the heat to a simmer. Skim off any scum that rises to the top and simmer for 1 hour, then strain through a fine sieve. Tip the strained gravy back into the pan and bring back up to a gentle simmer. Mix the cornflour with just enough cold water to make a paste, then whisk into the simmering gravy. Boil for 3-5 minutes, whisking constantly to make sure there are no lumps. Add the honey and some seasoning. (This can be made ahead and reheated to serve.) • When you’re ready to roast the turkey, heat the oven to 180C/fan 160C/gas 4. Roast the turkey for 3 hours, covering with foil halfway when it begins to darken. It is cooked when the thickest part of the leg reaches an internal temperature of between 65-70C on a meat thermometer, or when the juices from the same part run clear when pierced with a skewer. Cover with foil and rest in a warm place for 30-45 minutes.

• While the turkey is cooking, make the stuffing. Heat the olive oil in a large frying pan over a medium heat. Add the sage, onion, spring onions, garlic, scotch bonnet (if using), all-purpose seasoning, paprika, nutmeg and cinnamon. Stir to mix, cook for 5 minutes, then cool slightly.

• Put the pork mince into a bowl with the breadcrumbs, chestnuts, apricots, mango, cranberries, peppercorns, 1 tsp of salt and rum (if using). Add the sage and onion mixture to the mince and mix it together until thoroughly combined. Spread out the stuffing mixture evenly in a 20cm square baking tin. Put into the oven at 180C/fan 160C/gas 4 and cook for 30-40 minutes. • Carve the turkey, serving it with the gravy and stuffing.

PER SERVING (8) 856 KCALS | FAT 31.4G SATURATES 10.3G | CARBS 37.9G | SUGARS 22.9G FIBRE 6.9G | PROTEIN 102.1G | SALT 3.3G