Adam Gray’s barbecued jerk turkey steaks

A magnificent chefs turkey recipe created by Great British Chefs Adam Gray.

  • Serves: 6
  • Preparation time:
  • Cooking time:


Remove the leaves from the thyme and chop finely

Mix the chopped thyme with the honey, ground cinnamon, chopped chillies, allspice and rum

Cut the turkey into 1.5cm thick steaks and put in a shallow tray

Massage the jerk seasoning mix into the steaks, cover with cling film and place in the fridge for between 12 hours - 24 hours

For the coleslaw, peel and finely shred the celeriac

Slice the apples into 1/2cm wide discs and cut into thin sticks. Mix the apple with the celeriac

In a separate bowl, mix the mustard and mayonnaise together. Slowly adding the mustard mayonnaise to the celeriac and apple, making sure that final mix is not too wet

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

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

Serve the turkey steaks with the apple and celeriac coleslaw


  • Jerk turkey
  • 1 British turkey breast, boneless
  • 1/2 bunch of fresh thyme
  • 4 tbsp of clear runny honey
  • 8 tsp of 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
  • 150g of mayonnaise
  • 2 tbsp of English mustard
  • 1/2 bunch of chives
  • salt
  • ground white pepper
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Nutritional values per portion

Energy 0Kcals
Protein 0g
Total Fat 0g
Saturated Fat 0g
Carbs 0g
Sugars 0g
Salt 0g
Fibre 0g