Grilled Jerk Turkey Recipe

4 1 1
Grilled Jerk Turkey Recipe
Grilled Jerk Turkey Recipe photo by Taste of Home
Publisher Photo

Grilled Jerk Turkey Recipe

Read Reviews
4 1 1
Publisher Photo
Moist and seasoned with ginger, Caribbean jerk spices and jalapeno pepper, this simple grilled entrée is more tangy than hot and spicy. It's wonderful for backyard barbecues. Diane Halferty - Corpus Christi, Texas
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.

Ingredients

  • 1/4 cup rice vinegar
  • 1/4 cup orange juice
  • 2 tablespoons canola oil
  • 2 tablespoons reduced-sodium soy sauce
  • 2 green onions, chopped
  • 2 garlic cloves, minced
  • 4 teaspoons chopped jalapeno pepper
  • 1 tablespoon Caribbean jerk seasoning
  • 1-1/2 teaspoons packed brown sugar
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1/2 teaspoon salt
  • 1 package (20 ounces) turkey breast tenderloins

Directions

In a small bowl, combine the first 11 ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade from the turkey. Lightly oil the grill rack. Grill turkey, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade. Cut into slices. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Jerk Turkey in Healthy Cooking June/July 2008, p23

Nutritional Facts

4 ounce-weight: 195 calories, 5g fat (1g saturated fat), 69mg cholesterol, 481mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.

  • 1/4 cup rice vinegar
  • 1/4 cup orange juice
  • 2 tablespoons canola oil
  • 2 tablespoons reduced-sodium soy sauce
  • 2 green onions, chopped
  • 2 garlic cloves, minced
  • 4 teaspoons chopped jalapeno pepper
  • 1 tablespoon Caribbean jerk seasoning
  • 1-1/2 teaspoons packed brown sugar
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1/2 teaspoon salt
  • 1 package (20 ounces) turkey breast tenderloins
  1. In a small bowl, combine the first 11 ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade from the turkey. Lightly oil the grill rack. Grill turkey, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade. Cut into slices. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Jerk Turkey in Healthy Cooking June/July 2008, p23

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGrilled Jerk Turkey

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Jerk Master User ID: 6958366 154436
Reviewed Nov. 6, 2012

"Couple a tips: Try to use Scotch Bonnet peppers if possible- if not, Habaneros are a close second.

Cook using Pimento leaf - a few inside the bird - a few in the pan with some water (flavorful Steam)
MOST IMPORTANT: A handful of pimento wood chips or flakes - wrapped in foil in oven.
Without Pimento wood, you can't call it? Jerk !"

Loading Image