JAMAICAN JERK TURKEY BURGERS WITH PAPAYA-MANGO SALSA
This is from Cooking Light Times are approximate Posting for safe keeping. Make sure to oil the bugers and grill. Make salsa early in the day or the night before for the flavours to meld.
Provided by wicked cook 46
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the salsa:.
- Combine papaya, mango, red pepper, red onion, cilantro, lime rind and juice.
- Let stand at room temperature at least 30 minutes before serving.
- Prepare grill to medium heat.
- For the burgers:.
- Combine 1 cup onion , breadcrumbs, sweet and sour sauce, red pepper,jerk seasoning,and egg white. Stir well.
- Add turkey; mix well to combine.
- Divide turkey mixture into 4 equal portions, shaping each into a 1-inch-thick patty. Cover and refrigerate 20 minutes.
- Lightly coat patties with cooking spray; place on a grill rack coated with cooking spray. Grill 7 minutes on each side or until done.
- Cut rolls in half horizontally.
- Place rolls, cut sides down, on grill rack; grill 1 minute or until lightly toasted.
- Place 1 patty on bottom half of each roll; top with 1/2 cup salsa and top half of roll.
JAMAICAN TURKEY
Enjoy this delicious turkey topped with vegetable mixture and chutney - perfect for Island-style dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill to medium. Spray 9-inch sheet of aluminum foil with nonstick cooking spray. Mix allspice, thyme, cinnamon, nutmeg, pepper and red pepper; rub seasonings on both sides of tenderloin. Place turkey on foil; top with onion and bell pepper. Cover with another 9-inch sheet of foil; fold edges together to seal packet.
- Grill 4 inches from heat 20 minutes. Open packet. Remove turkey; keep vegetable mixture warm. Grill turkey 4 to 5 minutes longer or until brown and juice runs clear. Thinly slice turkey. Top with vegetable mixture and chutney.
Nutrition Facts : Calories 170, Carbohydrate 16 g, Cholesterol 55 mg, Fiber 2 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 70 mg
JAMAICAN-SPICED TURKEY
When Francine Turone hosted her first Thanksgiving dinner in New York City, she declared turkey "bland and boring." But after friends protested, she came up with this recipe inspired by her upbringing in Kingston, Jamaica. This turkey, a showstopping centerpiece for any big family event, roasts on a bed of whole vegetables, which absorb its fat. A deeply spiced brine and rub packed with cinnamon, allspice berries, thyme and chile pepper imparts huge flavors, rounded out by an herb-infused brown butter. If things are looking to be busy, the butter and rub can be prepared a day ahead.
Provided by Ligaya Mishan
Categories dinner, project, main course
Time 6h
Yield 12 to 16 servings
Number Of Ingredients 30
Steps:
- Brine the turkey: Combine all the brine ingredients except the turkey in a large stock pot and add 1 gallon water. Bring to a boil, then remove from heat and stir in another 1/2 gallon water; let cool to room temperature. Place turkey breast-side-down in a container large enough to hold it and the brine. Add brine and refrigerate 8 to 12 hours. Remove from refrigerator about an hour before cooking and bring to room temperature.
- Make the herb butter: Melt butter in a medium saucepan over medium heat. Reduce heat to medium-low and simmer 9 to 12 minutes, stirring often to prevent burning, until butter darkens to deep amber. Add thyme and scallions and remove from heat. (Butter may foam up; stir to keep it from foaming over.) Let steep for 10 to 15 minutes, then strain into a bowl, pressing out all the butter with a spatula. Allow butter to cool so it firms up, but is still a little soft and pliable. Stir butter while it cools to re-incorporate any bits that fall to the bottom.
- Make the spice rub: Combine all the rub ingredients in a heavy skillet over medium-high heat. Toast, stirring or shaking the pan occasionally, 2 to 4 minutes. Watch carefully to avoid burning. Let cool, then grind finely in a spice grinder or mortar.
- Roast the turkey: Heat oven to 475 degrees. Line a large roasting pan with the scallions, onions, celery, fennel, garlic and carrots and sprinkle with salt and pepper. Pour in stock.
- Remove turkey from brine and pat dry. Season cavity with about 1/2 tablespoon of the spice rub. Gently loosen the breast skin with your fingers as far down as you can go, being careful not to tear the skin. Spread almost all of the herb butter under the skin and smooth it out as evenly as possible by rubbing the skin. Rub remaining butter lightly over the rest of the turkey. Sprinkle about 2 tablespoons of the spice rub all over turkey.
- Place turkey in pan on top of vegetables. Tuck the wings under turkey, and tie legs together with kitchen twine.
- Roast turkey for 30 minutes, then reduce oven temperature to 325 degrees and loosely cover with foil. Cook turkey, basting with the liquid in the pan every 45 minutes, until the leg feels loose in the socket and a thermometer inserted into the thigh registers 165 degrees. Start checking the temperature after about 2 hours. Depending on the size of your turkey, it may take up to 4 hours to cook through. Let sit 20 to 25 minutes before carving.
JAMAICAN JERK TURKEY WRAPS
After tasting these spicy wraps at a neighborhood party, I got the recipe. The grilled turkey tenderloin and light jalapeno dressing make them a hit. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 wraps.
Number Of Ingredients 8
Steps:
- In a large bowl, toss coleslaw mix, tomato, coleslaw dressing, jalapeno and mustard; set aside. , Rub seasoning over turkey tenderloins. On a greased grill, cook turkey, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer reads 165°. Let stand 5 minutes. , Grill tortillas, uncovered, over medium heat 45-55 seconds on each side or until warmed. Thinly slice turkey; place down the center of tortillas. Top with coleslaw mixture and roll up.
Nutrition Facts : Calories 343 calories, Fat 8g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 654mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 34g protein. Diabetic Exchanges
JAMAICAN JERK TURKEY BURGERS WITH TROPICAL FRUIT SALSA
This is a Weight Watchers recipe. Its a delicous alternative to hamburgers. The salsa adds a slightly sweet touch to tame the heat of the jerk seasoning. The salsa can be prepared up to one day in advance and refrigerated until ready to use.
Provided by icancook66
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To prepare salsa, in a medium bowl, combine papaya, mango, 1/4 cup of red onion and 14/ cup green pepper, cilantro and lime juice. Set aside.
- To prepare burgers, in a large bowl, combine remaining 1/2 cup red onion, remaining 1/4 cup of green pepper, oats, ketchup, jerk seasoning and egg and mix well. Add turkey; mix thouroughly. Shape turkey into four 1 inch thich patties; cover and refrigerate for a minimum of 20 minutes.
- Preheat broiler. Broil burgers until cooked through, flipping once, about 20-25 minutes total. Serve each bruger topped with about a heaping 1/3 cup of salsa.
JAMAICAN TURKEY SANDWICH
This tender, pulled turkey sandwich is full of sweet and spicy flavors, topped with a creamy coleslaw.
Provided by chefblume
Categories Meat and Poultry Recipes Turkey Breasts
Time 6h35m
Yield 6
Number Of Ingredients 18
Steps:
- Sprinkle the celery and green onions into the bottom of a slow cooker; place the turkey chunks on top. Combine the pineapple juice, sweet chile sauce, vinegar, water, beef bouillon, and garlic powder; pour over the turkey. Place the pineapple rings on the turkey chunks.
- Cook on Low until the turkey pulls apart easily, 6 to 7 hours.
- Meanwhile, make the coleslaw by stirring the mayonnaise, lemon juice, parsley, and onion together in a mixing bowl. Add the cabbage and Cheddar cheese; season to taste with salt and pepper. Cover, and refrigerate while the turkey cooks.
- Once the turkey is tender, shred using two forks. Pile some of the shredded turkey and a pineapple ring onto a Kaiser roll; top with coleslaw to serve.
Nutrition Facts : Calories 523.7 calories, Carbohydrate 42.8 g, Cholesterol 132.5 mg, Fat 16.5 g, Fiber 3.1 g, Protein 49.4 g, SaturatedFat 5.7 g, Sodium 808.5 mg, Sugar 17 g
JOSH'S JAMAICAN TURKEY CURRY
Steps:
- Place onions and red peppers in a food processor and pulse until chopped. Heat oil in a Dutch oven over medium heat. Add the onion-pepper mixture and cook, stirring, until soft, 5 to 7 minutes. Meanwhile, return the work bowl to the processor. With the motor running, drop garlic, ginger, and jalapenos through the feed tube and process until finely chopped. Add the garlic mixture to the onions, along with curry powder and coriander; cook, stirring, until fragrant, about 2 minutes. Add chicken stock, coconut milk and banana. Bring the mixture to a simmer, reduce heat to low; cover and simmer, stirring occasionally, until the bananas are very soft, about 10 minutes. Mash the bananas to incorporate them into the sauce. Add turkey, peas, cilantro, and lime juice and simmer until heated through, about 5 minutes. Season with salt and pepper.
JAMAICAN JERK TURKEY WRAPS
I got this recipes from a friends , friends neighborhood party. So I decide to try it out. So wonderful how the turkey tenderloin melts in your mouth . And to add the dressing just takes it over the top.
Provided by NIKKI SMITH
Categories Sandwiches
Time 40m
Number Of Ingredients 8
Steps:
- 1. Combine the broccoli slaw, dressing, jalapeño,tomatoes and mustard; set aside. Rub the tenderloin with the seasoning.
- 2. Grill the tenderloin on med high for 8-10 minutes each side or until thermometer reads 170f. Let side for 5 minutes
- 3. Heat up tortilla on grill for 30-45 seconds or until warmed.thinly slice the tenderloin. Place tenderloin in the center of the tortilla and top with coleslaw mixture and roll up.
GRILLED JAMAICAN TURKEY
Down in Jamaica, the sun is hot and so is the food! Enjoy this tamed version just the same!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Number Of Ingredients 10
Steps:
- Heat coals or gas grill for direct heat. Spray 9-inch length of aluminum foil with cooking spray. Mix thyme, allspice, cinnamon, nutmeg, black pepper and red pepper; rub on both sides of turkey. Place turkey on foil; top with onion and bell pepper. Cover with another 9-inch length of foil; fold edges together to seal packet.
- Grill packet 4 inches from medium heat 20 minutes. Open packet. Remove turkey; keep vegetable mixture warm. Grill turkey 4 to 5 minutes longer or until outside is brown and juices are no longer pink when center is cut. Cut tenderloin in half. Reserve half the turkey for Turkey-Brown Rice Pilaf. Turkey-Brown Rice Pilaf Thinly slice remaining turkey. Top with vegetable mixture and chutney.
Nutrition Facts : Calories 175, Carbohydrate 16 g, Cholesterol 65 mg, Fiber 2 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg
JAMAICAN TURKEY SANDWICH
"This tender, pulled turkey sandwich is full of sweet and spicy flavors, topped with a creamy coleslaw."
Provided by @MakeItYours
Number Of Ingredients 20
Steps:
- Sprinkle the celery and green onions into the bottom of a slow cooker; place the turkey chunks on top. Combine the pineapple juice, sweet chile sauce, vinegar, water, beef bouillon, and garlic powder; pour over the turkey. Place the pineapple rings on the turkey chunks.
- Cook on Low until the turkey pulls apart easily, 6 to 7 hours.
- Meanwhile, make the coleslaw by stirring the mayonnaise, lemon juice, parsley, and onion together in a mixing bowl. Add the cabbage and Cheddar cheese; season to taste with salt and pepper. Cover, and refrigerate while the turkey cooks.
- Once the turkey is tender, shred using two forks. Pile some of the shredded turkey and a pineapple ring onto a Kaiser roll; top with coleslaw to serve.
JAMAICAN JERK FRIED TURKEY
Categories turkey Christmas Thanksgiving Dinner Fry Quick & Easy
Number Of Ingredients 4
Steps:
- Place the turkey in the empty fryer pot and cover it with about 2 inches of water. Remove the turkey from the pot, dry it thoroughly with paper towels, and set it aside at room temperature.
- Use a waterproof marker to mark the water level on the inside or outside of the pot so you know how much oil to put in the pot.
- Discard the water then wash and dry the pot thoroughly.
- Arrange the burner on a flat surface far away from the house, garage, or anything that could easily catch fire. Place the pot over the burner and clip a long-pronged deep-fry thermometer to the side of the pot.
- Using the mark you made earlier, fill the pot with oil. Heat the oil until the thermometer reaches 375°F.
- While the oil is heating, make the rub: In a small bowl, whisk together the salt, pepper, thyme, rosemary, and paprika. DO AHEAD: The herb rub can be prepared ahead and kept, in an airtight container, up to 1 month.
- Starting at the neck end of the turkey, slowly and carefully slide your hand between the skin and the meat of the breast, thighs, and upper drumsticks to separate and loosen the skin. Spread the herb rub under the skin on the thighs, drumsticks, and breasts.
- Spread any remaining rub inside the turkey cavity and on top of the skin. To ensure good oil flow, make sure the neck cavity is wide open, and use a small sharp knife to cut a small slit through the skin where the leg meets the breast.
- Place the turkey on the poultry rack, with the breast facing down and the legs facing up. Once the oil reaches 375°F, turn off the burner.
- Wearing an apron and long heavy-duty oven mitts, use the hook that attaches to the rack to slowly lower the turkey into the oil using a stop-and-go method-slowly lower the turkey 1 to 2 inches into the oil then pull it back out a bit, repeating until the bird is fully submerged.
- Turn the burner back on and bring the oil to 350°F. Throughout frying, adjust the heat as necessary to maintain the 350°F oil temperature. Fry the turkey for about 3 1/2 minutes per pound.
- Use the hook that attaches to the rack to slowly and carefully remove the turkey from the oil and place it on a cutting board or large rimmed baking sheet.
- Using an instant-read thermometer, test the fleshy part of the thighs and the thickest part of the breasts (test both sides, close to but not touching the bone); the thermometer needs to register at least 165°F.
- f not, use the hook to slowly and carefully lower the turkey back into the oil to finish frying.
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