Jerk Turkey Cutlets with Cranberry-Habanero Salsa

Jerk Turkey Cutlets with Cranberry-Habanero SalsaRecipe
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.


4 servings (serving size: 3 cutlets and 1/4 cup salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 316
Caloriesfromfat 23 %
Fat 8 g
Satfat 1.8 g
Monofat 2 g
Polyfat 3.2 g
Protein 40.7 g
Carbohydrate 19.4 g
Fiber 1.2 g
Cholesterol 102 mg
Iron 2.7 mg
Sodium 731 mg
Calcium 47 mg


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)
1 tablespoon vegetable oil, divided


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.