Some make their own dry jerk seasoning rub, but we found the Jamican jerk seasoning by Spice Islands to be a great substitute and time-saver. Don't let the ingredient list intimidate you, many of the items are already in your pantry.
1/2 cup (2-inch) sliced green onions
2 tablespoons ground allspice
2 tablespoons fresh or 2 teaspoons dried thyme
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon honey
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons black pepper
3/4 teaspoon salt
3/4 teaspoon Worcestershire sauce
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon habanero hot pepper sauce or any other hot pepper sauce
1/4 teaspoon ground cloves
2 garlic cloves, minced
1 habanero pepper, seeded and chopped (optional)
12 (2-ounce) turkey cutlets
1 1/2 teaspoons Jamaican jerk seasoning (such as Spice Islands)
To prepare marinade, combine first 17 ingredients in a blender or food processor, and process until mixture forms a paste; divide mixture in half, reserving 1/4 cup for another use.
To prepare turkey, combine 1/4 cup marinade, cutlets, and jerk seasoning in a zip-top plastic bag; seal and toss well to coat. Marinate in refrigerator 4 hours or overnight, turning bag occasionally.
Remove cutlets from bag, and discard marinade. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 4 cutlets, and sauté for 1 minute on each side or until done. Repeat procedure with the remaining oil and cutlets. Serve with Cranberry-Habanero Salsa.
Note: Try leftover marinade on chicken, pork, or shrimp.
This dish is incredibly flavorful--we loved it! I used the 6 oz. turkey cutlets that are sold at our grocery, but they don't need much time--go gently with them. I didn't rinse off the marinade (which is more of a paste), so all that wonderful flavor cooked into the turkey. I served with CL sauteed plantains (which aren't sweet like most plantain recipes are), the CL caribbean vegetables, and we added a habenero sauce at table.
I love this recipe. I have made it several times for many different people and everyone raves about it, especially the salsa. However i usually make it with chicken thighs or breast although any meat selection tastes great.
My husband and I loved this recipe - I have already made it twice in 2 weeks. The variety of different textures and flavors -sweet, spicy, salty & crunchy really livens up the turkey. I didn't realize until after I had started that the turkey cutlets I had were around 6 ounces each but it still came out great! I just had to cook them a little bit longer than the 3 ounce ones they called for. The cranberry salsa in the picture shows some whole cranberries so the first time I left some whole ones in there. Don't do that - they are very sour. Just put them in the processor and pulse until they are like a coarse relish. This recipe is definitely a keeper.
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