Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 2000


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

316 calories; calories from fat 23%; fat 8g; saturated fat 1.8g; mono fat 2g; poly fat 3.2g; protein 40.7g; carbohydrates 19.4g; fiber 1.2g; cholesterol 102mg; iron 2.7mg; sodium 731mg; calcium 47mg.