Yield
4 servings (serving size: 3 cutlets and 1/4 cup 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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Note: Try leftover marinade on chicken, pork, or shrimp.

Ratings & Reviews

EllenDeller's Review

54rsdnil
January 27, 2015
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.

54rsdnil's Review

linbrin
December 20, 2010
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.

linbrin's Review

EllenDeller
December 06, 2008
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.