Jerk Turkey Cutlets with Cranberry-Habanero Salsa

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.