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.
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.
