Jerk Turkey Lettuce Cups Recipe - National Turkey Federation

Name: Jerk Turkey Lettuce Cups Recipe - National Turkey Federation
Ingredients: 1 lb boneless, skinless turkey breast sliced into 1“ thick cutlets; 1/2 tsp allspice; 1 tsp thyme; 1/4 tsp nutmeg; 1/4 tsp black pepper; 1/4 tsp cinnamon; 3 tbsp honey; 2 tbsp orange juice; 1 tbsp olive oil; 2 tsp soy sauce; 1 lime, zest and juice; 2 scallions, chopped into 1” pieces; 3 cloves of garlic, peeled; 1 tbsp grated ginger; 2 Scotch bonnet peppers (you can substitute small habanero peppers if you can’t find Scotch bonnet); 1 head Boston Bib lettuce; fresh mango salsa, store bought; 1 red bell pepper, julienned; 1 orange bell pepper, julienned; 1 yellow bell pepper, julienned; 1 bunch scallions, cut into thin rounds; ⅓ cup walnuts, chopped

www.eatturkey.org

Spicy grilled Jerk Turkey in a bed of crispy peppers and topped with mango salsa, can you imagine anything more vibrant and flavorful?

View full recipe on www.eatturkey.org

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.eatturkey.org.

Share this recipe:

Cooking tools:

Grill
Blender
Food processor
Kitchen scale
Baking dish
Zip-top bag
Grill brush
Instant-read thermometer
Serving platter
Cutting board
Chef's knife
Grater
Measuring spoon
Measuring cup
Mixing bowl
Tray
Plate
Paper towel
Refrigerator
Spoon

Ingredients

1 lb boneless, skinless turkey breast sliced into 1“ thick cutlets
1/2 tsp allspice
1 tsp thyme
1/4 tsp nutmeg
1/4 tsp black pepper
1/4 tsp cinnamon
3 tbsp honey
2 tbsp orange juice
1 tbsp olive oil
2 tsp soy sauce
1 lime, zest and juice
2 scallions, chopped into 1” pieces
3 cloves of garlic, peeled
1 tbsp grated ginger
2 Scotch bonnet peppers (you can substitute small habanero peppers if you can’t find Scotch bonnet)
1 head Boston Bib lettuce
fresh mango salsa, store bought
1 red bell pepper, julienned
1 orange bell pepper, julienned
1 yellow bell pepper, julienned
1 bunch scallions, cut into thin rounds
⅓ cup walnuts, chopped