Charela Inn reveals secret recipe for rum-spice holiday turkey

Christmas is a time for families to come together and create lasting memories over a delicious meal. At Charela Inn, a beachfront hotel located in Negril, Director Charmaine Bowen has elevated tradition, transforming Christmas dinner at the resort into a gastronomic affair.

Sharing her family’s 35-year-old secret recipe for Jamaican roast turkey has become a beloved tradition for both local and international guests. Through her passion for the kitchen, Bowen invites guests to immerse themselves in the rich Jamaican culture, while creating unforgettable memories during the holiday season.

Bowen has always had a deep love for cooking. Growing up in a family where food was a centrepiece at gatherings, she learnt the importance of sharing culinary traditions. One such tradition is the secret recipe for her famous rummy stuffing. This delectable dish combines the flavours of Jamaica with a touch of international flair, creating a unique and unforgettable taste.

Bowen emphasises that the magic lies in the stuffing. The traditional concept of stuffing reaches new heights by incorporating sweet potatoes and ripe plantains. The sweet potato introduces a natural sweetness, while the ripe plantains contribute a delightful tropical twist. However, what sets Charela’s rum-spice holiday roast turkey apart is the secret ingredient in the stuffing: the renowned Wray & Nephew white rum . The rum imparts a unique depth and flavour that elevates the entire dish. During the cooking process, the aromatic properties of the rum blend seamlessly with other ingredients, including pimento and Herbs de Provence, which consists of sage, dried basil, and thyme.

Incorporating rum into the roast turkey stuffing recipe introduces an irresistible dimension of flavour. The result is dynamic, complex, and unforgettable.

To enhance the festivities, Le Vendôme, which is Charela Inn’s in-house restaurant, offers a dinner menu which features a five-course meal that seamlessly blends the robust flavours of Jamaica with the refined techniques of French cuisine. The menu comprises a cream of pumpkin soup, Charela Inn’s garden salad, a raspberry ripple cheesecake, and the star of the show, the rum-spice holiday roast turkey.

Looking to add a little spice to your Christmas menu this year? Here’s a recipe that will tempt you to join the tradition.

Rum-Spice Holiday Roast Turkey Recipe

Yield: 8-10 servings

INGREDIENTS

· 10 pounds turkey

· 3 tablespoons garlic (minced)

· 3 tablespoons green seasoning

· 1/4 cup butter

· 1 large onion (finely chopped)

· 1¼cups kosher salt

· 8 whole cloves

· 2 bay leaves

· 6 sage leaves

· 5 to 6 scallions, white and green parts

· 1 tablespoon pimentos

· ½tablespoon dried thyme

Stuffing

· 3lb peeled sweet potato

· 3 medium-size ginger

· 1 large ripe plantain

· ¼ cup raisin

· ¼ cup onion, scallion

· ¼ cup herb de Provence – sage, dried basil and thyme

· pimento

· Wray & Nephew white rum

INSTRUCTIONS

1. Rinse turkey inside and out. Pat dry. Dress turkey with seasoning. Leave to marinate in refrigerator for at least 2 days.

2. Boil the sweet potato and plantain. Remove the water and mash both potato and plantain.

3. Add seasoning and add Wray & Nephew white rum to taste.

4. Stuff turkey and lightly season again.

5. Bake turkey at 350 degrees Fahrenheit for 2 hours.

6. Use the dripping from the turkey to make the sauce.

7. Bake turkey at 350 degrees Fahrenheit.