Jerk Turkey Cutlets with Cranberry-Habanero Salsa

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.

Yield: 4 servings (serving size: 3 cutlets and 1/4 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 316
  • Calories from fat: 23%
  • Fat: 8g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 3.2g
  • Protein: 40.7g
  • Carbohydrate: 19.4g
  • Fiber: 1.2g
  • Cholesterol: 102mg
  • Iron: 2.7mg
  • Sodium: 731mg
  • Calcium: 47mg

Ingredients

  • Marinade:
  • 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)
  • Turkey:
  • 12 (2-ounce) turkey cutlets
  • 1 1/2 teaspoons Jamaican jerk seasoning (such as Spice Islands)
  • 1 tablespoon vegetable oil, divided
  • Cranberry-Habanero Salsa

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Note: Try leftover marinade on chicken, pork, or shrimp.
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