We Made Jamaican Jerk Turkey For Thanksgiving

Jamaican Jerk Turkey Breast over Lime Coconut Rice

What You Need:
1 lb. Lean Boneless Turkey Breast
Jamaican Jerk Seasoning*
1 tbsp Pineapple Juice
1 tsp Lime Juice
1 tsp Apple Juice
1 tbsp Oil
1 can Coconut Milk
1 1/2 cups White Rice
1 cup Water
1/2 tsp Sea Salt

Jamaican Jerk Seasoning
What You Need:
1/2 tsp Ground Cloves
1 tsp Ground Cinnamon
1 dried Scotch Bonnet, pureed
1/4 tsp Ground Nutmeg
1 tsp Dried Thyme
1 tsp Garlic Powder
5 Scallions, minced or chopped w/ scoth bonnet
1 tsp Sea Salt
1/4 tsp Ground Black Pepper

To start, mix the Jamaican Jerk Seasoning and the Pineapple, Apple, Oil, and Lime Juice. Marinate Turkey in this mixture 2 hours or overnight.

Begin by cooking your rice. Pour the 1 1/2 cups Rice, 1 can Coconut Milk and 1 Cup water into a Large pot. Add 1/2 tsp Sea Salt and bring to boil. When a boil, stirr well, lower to lwo heat, and cover. Let this bee for 20 minutes.

Cook your turkey either on a grill, in a skillet, or in a cast iron grill skillet for 15 minutes on each side. Be cautious of your heat level so as not to burn the sugfars in the juices. Once th turkey is cooked through remove from heat and let sit 10 minutes prior to cutting.

After 20 minutes, pour the rice onto a baking sheet. This will prevent caking and over cooked soogy rice. Let cool 5 minutes.

Plate 1 serving (your choice of how much) onto a plate and top with the Sliced Turkey Breat. Squeeze fresh Lime Juice over and serve. You gonna enjoy this man, dis’ I assure you! It’s got the kick of de islands, it will melt the snow around you, man.

Happy Eating

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