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
JERK ROASTED TURKEY WITH CORNBREAD-ANDOUILLE DRESSING
Provided by Food Network
Categories main-dish
Time 4h25m
Yield 8 servings of turkey and 2 1/2 cups of dressing
Number Of Ingredients 16
Steps:
- Rub the jerk sauce evenly over the outside and inside of the turkey. Place the turkey breast-side down in a 2-gallon heavy-duty resealable plastic bag. Squeeze out as much air as possible and seal the bag. Refrigerate and marinate for 24 to 48 hours, turning occasionally.
- Position the oven rack near the bottom of the oven and preheat to 350˚ F. Remove the turkey from the plastic bag. Wipe off the jerk sauce inside and out, pat the turkey dry, and season generously inside and out with salt and pepper. Loosely pack the Cornbread-Andouille Dressing into the cavity. Pull back the skin over the breast and rub some butter under the skin. Rub the outside of the turkey with more butter, and sprinkle with salt and pepper. Truss the turkey if desired, and place breast-side up in a large roasting pan at least 2 inches deep.
- Lower the oven temperature to 325˚ F and roast the turkey, basting frequently with the pan juices, until a meat thermometer registers 165˚ F, 3 to 3 1/2 hours; when the skin is golden brown, cover with foil to prevent over-browning. Remove the turkey from the oven and put it on a warmed platter. Cover loosely and let rest for 30 minutes before carving.
- In a large skillet, melt the butter over medium heat, then add the sausage and cook about 2 minutes. Add the onion, celery and bell pepper and saute until the vegetables are tender but not browned, about 2 minutes. Remove from the heat and cool for 5 minutes.
- In a large bowl, combine the cornbread cubes, poultry seasoning, thyme and salt and pepper. Stir in the cooled sausage mixture and egg.
- Add the stock, a little at a time or as needed, until the mixture becomes moist but not wet. Cover with plastic wrap and refrigerate until ready to use.
TURKEY TENDERLOIN SUPREME
"We're a busy hockey and figure skating family, so we're always on the go," relates Nancy Levin of Chesterfield, Missouri. "Served over rice, this fast skillet supper makes a good home-cooked meal when there's little time."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, heat butter over medium heat. Add turkey; cook until browned. Add onions; cook and stir, 1-2 minutes. Combine the soup and water; pour over turkey. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 8-10 minutes.
Nutrition Facts : Calories 174 calories, Fat 3g fat (1g saturated fat), Cholesterol 59mg cholesterol, Sodium 323mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
GRILLED JERK TURKEY
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 195 calories, Fat 5g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 481mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
CHEF JOHN'S GRILLED JERK PORK TENDERLOIN
As I suspected, the spicy, aromatic marinade worked wonderfully with the lean mild pork. As long as you heed my warnings not to overcook the meat, you and your guests will be very happy with this.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 5h
Yield 6
Number Of Ingredients 15
Steps:
- Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces.
- Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down sides.
- Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 336.6 calories, Carbohydrate 5.9 g, Cholesterol 126.6 mg, Fat 15.7 g, Fiber 0.9 g, Protein 41 g, SaturatedFat 4.7 g, Sodium 389.4 mg, Sugar 2.8 g
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