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Jerk Spiced Turkey Breast Roll w/ Plantain Stuffing

Yields10 ServingsPrep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins

An alternative festive season centre piece using the turkey breast crown, marinated in the rich flavours of Jamaican jerk seasoning and stuffed with the delicious flavour of fried plantain and herby breadcrumbs with a sweet orange and maple syrup glaze.

jerk spiced turkey breast roll
 1 large boneless turkey breast crown w/ skin on(~2.2kg)
 1 cup jerk seasoning
 10 tbsp pure maple syrup
 2 large orangesjuiced (with pulp)
sweet & savoury plantain stuffing
 3 ripe plantainschopped into small cubes
 500 ml sunflower oil
 80 g fresh white breadcrumbs
 1 onionfinely chopped
 1 tbsp olive oil
 1 tbsp dried thyme
 1 tbsp garlic granules
 1 tbsp sea salt or to taste
 1 tbsp ground black pepper or to taste
 1 large egg beaten
Jerk Spiced Turkey Breast Roll

Lay turkey breast onto a flat surface – skin side down, cover with cling film and use a rolling pin or meat tenderiser to even out the meat (if necessary)


Drop about 2 tbsp of jerk seasoning on the inside of the breast and use fingers to rub it in.


Turn the breast over with the skin side up and rub another 2 tbsps into the meat.


Fold in half and leave to marinate overnight or for as long as possible.


When ready to cook, preheat oven to 180°C.


Lay back out flat, skin side down & place the stuffing on one side and then carefully, tightly roll it up. You want to make sure that whatever direction you roll it, the skin ends up at the top of your roll.


Use kitchen string to tie it in 2.5cm intervals (approx. 2 fingers width).


Rub another 2 tbsp of jerk seasoning on the top of your turkey roll. Use a knife to poke little holes into your roll & push seasoning into these holes.


Place the stuffed and tied breast in a roasting tin and add ½ cup of water to the bottom of the tin.


Cover with tin foil and roast the turkey breast in the middle shelf of the oven for 1 hour.


During that hour mix your maple syrup, orange juice and 1 tbsp of jerk seasoning (optional) together in a bowl to create a glaze and set aside.


For the last 30 Minutes remove the foil and baste the roll with the glaze. Turn the oven up to 200°C and baste with juices in the bottom of the pan every 5-10 mins.


Check that it’s cooked by inserting a metal skewer to the centre to see that the skewer is very hot and the juices run clear when removed.

Sweet & Savoury Plantain Stuffing

Heat sunflower oil on a high heat.


Deep fry the pieces of plantain until golden brown and then set aside.


Sweat the onion in the olive oil, until soft but not coloured.


Mix together the onion, thyme, garlic, salt and pepper, egg, fried plantain and breadcrumbs.


Cover with cling film and set in the fridge until you are ready to stuff your turkey.

Nutrition Facts

Servings 10