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)

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

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.

Nutritional Information

Calories:

316 (23% from fat)

Fat:

8g (sat 1.8g,mono 2g,poly 3.2g)

Protein:

40.7g

Carbohydrate:

19.4g

Fiber:

1.2g

Cholesterol:

102mg

Iron:

2.7mg

Sodium:

731mg

Calcium:

47mg