Jamaican Flare Turkey Roast with Jazzy Pineapple Salsa

Name: Jamaican Flare Turkey Roast with Jazzy Pineapple Salsa
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 8 serving(s)
Ingredients: 1/2 cup scallion, minced; 1/4 cup extra virgin olive oil; 5 cloves garlic, minced; 3 tablespoons ginger, grated; 3 tablespoons fresh thyme leaves; 1 scotch bonnet pepper, deveined minced and seeded (optional); 1 tablespoon brown sugar; 1 tablespoon Old Bay Seasoning; 1 teaspoon black pepper; 1 teaspoon salt; 1/2 teaspoon ground allspice; 1 (4 lb) boned and rolled turkey breast; 1 cup fresh pineapple, fine chopped; 1/2 cup red onion, fine chopped; 1/3 cup apricot-pineapple preserves; 1/4 cup chopped cilantro; 2 tablespoons lime juice; 1 -1 1/2 tablespoon jalapeno, seeded and minced (optional); salt, to taste (optional); pepper, to taste (optional)

Submitted by love4culinary

"I found this recipe in the local paper, and just had to make it. It was so amazing... a definite crowd pleaser... I would definitely make this for guests. ENJOY!!! (please note that both the turkey breast and salsa must be prepared a day ahead...the turkey for marinating..and the salsa for refrigeration...prep time does not include time to do so...and it also doesnt include 15mins for leaving turkey sit after cooking). The creator of the recipe recommends that when cleaning your turkey breast, rinse the meat in salted, acidulated water for a fresher, cleaner taste)"

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Ready In:: 2hrs 5mins
Ingredients:: 20
Serves:: 8

ingredients

For the Roast
¹⁄₂ cup scallion, minced
¹⁄₄ cup extra virgin olive oil
5 cloves garlic, minced
3 tablespoons ginger, grated
3 tablespoons fresh thyme leaves
1 scotch bonnet pepper, deveined minced and seeded (optional)
1 tablespoon brown sugar
1 tablespoon Old Bay Seasoning
1 teaspoon black pepper
1 teaspoon salt
¹⁄₂ teaspoon ground allspice
1 (4 lb) boned and rolled turkey breast
For salsa
1 cup fresh pineapple, fine chopped
¹⁄₂ cup red onion, fine chopped
¹⁄₃ cup apricot-pineapple preserves
¹⁄₄ cup chopped cilantro
2 tablespoons lime juice
1 - 1 ¹⁄₂ tablespoon jalapeno, seeded and minced (optional)
salt, to taste (optional)
pepper, to taste (optional)

directions

For roast: First combine scallions, olive oil, garlic, ginger, thyme, scotch bonnet, brown sugar, old bay seasoning, black pepper, salt and allspice in a medium bowl.
Mix until it forms a thick paste.
Place clean turkey breast on your work surface, and with a knife, poke approximately 20 holes into the turkey breast, puncturing approximately 3/4 of the way through the meat.
Pack these holes with your season paste very well.
If you have paste remaining, rub the rest of it all over the turkey breast.
Wrap turkey breast tightly with plastic wrap, making sure that you've wrapped it completely, and refrigerate overnight.
When you are ready to cook your turkey breast, preheat your oven to 350 degrees F.
Place your turkey on a rack in a large roasting pan.
Cover tightly with foil and roast in the middle of the oven for 50 minutes, basting several times with pan juices.
Remove the foil after 50 minutes, and roast uncovered for 30 minutes, basting several times.
After 30 minutes, set your oven to broil, and move your roast to the lowest oven rack.
Broil turkey breast for approximately 5 to 10 minutes until it is golden brown.
Check your turkey by inserting a thermometer in the center of the turkey.
It should register 170 degrees.
Transfer your roast to a cutting board, and tent it with foil, allowing it to sit for 15 minutes.
Cut into slices and serve with Jazzy pineapple salsa.
To make salsa: In a non-reactive med.
bowl, combine all of the ingredients listed for salsa.
Cover tightly and refrigerate for 1 day.
(It is easy to prepare right before marinating your turkey, so both will be prepared for the next day.) Serve salsa at room temperature with your roasted turkey.
ENJOY!

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Reviews

First of all, I used a full turkey so I doubled the recipe for the marinate and then I had create my own 'Old Bay' because it's not readily available in Canada...and having never tasted the real thing I don't know how close the 'copy cat' recipe from this site is. So I'm not sure how close the flavours I was getting from the completed bird were to the original recipe but I have to say that I was disappointed in the finished product...it seemed as if there were too many flavours going on. I think if I want to use a Jamaican type 'jerk flavour' again I'll also go with just a few basic ingredients. I also had problems with the salsa...the red onion I used was surprising potent and completely overpowered the other flavours...fortunately my friends are used to being my guinea pigs,lol

ejuneca

RECIPE SUBMITTED BY

love4culinary

United States

Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D I still eat a small amount of dairy, but not very much. I have been missing around here for a while, and hope to poke my head in a bit more often from now on... I hope you enjoy my recipes...

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