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Jamaican Flare Turkey Roast with Jazzy Pineapple Salsa

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“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)”
READY IN:
2hrs 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Mix until it forms a thick paste.
  3. 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.
  4. Pack these holes with your season paste very well.
  5. If you have paste remaining, rub the rest of it all over the turkey breast.
  6. Wrap turkey breast tightly with plastic wrap, making sure that you've wrapped it completely, and refrigerate overnight.
  7. When you are ready to cook your turkey breast, preheat your oven to 350 degrees F.
  8. Place your turkey on a rack in a large roasting pan.
  9. Cover tightly with foil and roast in the middle of the oven for 50 minutes, basting several times with pan juices.
  10. Remove the foil after 50 minutes, and roast uncovered for 30 minutes, basting several times.
  11. After 30 minutes, set your oven to broil, and move your roast to the lowest oven rack.
  12. Broil turkey breast for approximately 5 to 10 minutes until it is golden brown.
  13. Check your turkey by inserting a thermometer in the center of the turkey.
  14. It should register 170 degrees.
  15. Transfer your roast to a cutting board, and tent it with foil, allowing it to sit for 15 minutes.
  16. Cut into slices and serve with Jazzy pineapple salsa.
  17. To make salsa: In a non-reactive med.
  18. bowl, combine all of the ingredients listed for salsa.
  19. Cover tightly and refrigerate for 1 day.
  20. (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.
  21. ENJOY!

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