A Christmas Centrepiece: Grilled Turkey with Nigerian Jollof Rice.

This tray is Christmas done the Nigerian way, generous, vibrant, and full of flavour. A beautifully grilled turkey sits proudly at the centre, its skin golden and crisp, infused with herbs and spices, resting on a bed of rich Nigerian jollof rice. This is the kind of meal that brings everyone to the table, where conversations pause, plates are filled twice, and memories are made.

The turkey is smoky, juicy, and deeply seasoned, carrying that festive warmth that only a well-grilled bird can deliver. Beneath it, the jollof rice is bold and aromatic, cooked in a rich tomato and pepper base, with grains perfectly separated and infused with flavour. Served together in a large tray, this dish is not just food; it’s a celebration, culture, and togetherness.

Perfect for Christmas Day, family gatherings, or any moment that calls for abundance and joy, this combination represents the heart of festive Nigerian cooking: big flavours, shared plates, and love served generously.

Recipe: Grilled Christmas Turkey with Nigerian Jollof Rice

Ingredients

For the Grilled Turkey

• 1 whole turkey (5–7 kg), cleaned

• 1 cup vegetable oil

• 2 tablespoons paprika

• 2 tablespoons ground ginger

• 2 tablespoons garlic powder

• 1 tablespoon curry powder

• 1 tablespoon thyme

• 1 tablespoon black pepper

• 2 teaspoons salt (adjust to taste)

• 2 seasoning cubes

• 1 teaspoon cayenne pepper (optional)

• Fresh rosemary and thyme

• 2 lemons, sliced

For the Nigerian Jollof Rice

• 6 cups long-grain parboiled rice

• 1½ cups blended tomatoes

• 1 cup red bell peppers

• 1–2 scotch bonnet peppers (to taste)

• 1 large onion (half blended, half sliced)

• 1 cup vegetable oil

• 2 tablespoons tomato paste

• 2 teaspoons thyme

• 2 teaspoons curry powder

• 2 seasoning cubes

• Salt to taste

• 4–5 cups chicken or turkey stock

• Bay leaves (optional)

Method

Grilled Turkey
Blend oil, paprika, ginger, garlic powder, curry, thyme, black pepper, salt, seasoning cubes, and cayenne into a thick marinade. Rub generously all over the turkey, including under the skin. Stuff the cavity with lemon slices and fresh herbs. Cover and marinate overnight or for at least 6 hours.

Grill the turkey on a rotisserie grill or oven-grill at 180°C, basting occasionally with its juices, for about 2½–3 hours until golden brown and fully cooked. Allow to rest before serving.

Nigerian Jollof Rice
Heat oil in a large pot, add sliced onions, and sauté until soft. Stir in tomato paste and fry until rich and deep in colour. Add blended tomato and pepper mix and cook until the oil rises to the top.

Season with curry, thyme, seasoning cubes, bay leaves, and salt. Pour in stock and bring to a boil. Add washed rice, reduce the heat, cover, and cook until rice is tender and fluffy. Stir occasionally to prevent burning.

Serve the turkey on top of the jollof rice in a large tray, garnish with fresh herbs, grilled vegetables, or fried plantain, and bring it straight to the table.

This is Christmas comfort, Nigerian style—bold, beautiful, and made to be shared.