Jerk Turkey Cutlets With Cranberry-Habanero Salsa

• Marinade:
• 1/2 cup (2-inch) sliced green onions
• 2 tablespoons ground allspice
• 2 tablespoons fresh or 2 teaspoons dried thyme
• 2 tablespoons fresh lime juice
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 1/2 teaspoons grated peeled fresh ginger
• 1 1/2 teaspoons black pepper
• 3/4 teaspoon salt
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon habanero hot pepper sauce or any other hot pepper sauce
• 1/4 teaspoon ground cloves
• 2 garlic cloves, minced
• 1 habanero pepper, seeded and chopped (optional)
• Turkey:
• 12 (2-ounce) turkey cutlets
• 1 1/2 teaspoons Jamaican jerk seasoning (such as Spice Islands)
• 1 tablespoon vegetable oil, divided

1. To prepare marinade, combine first 17 ingredients in a blender or food processor, and process until mixture forms a paste; divide mixture in half, reserving 1/4 cup for another use.
2. To prepare turkey, combine 1/4 cup marinade, cutlets, and jerk seasoning in a zip-top plastic bag; seal and toss well to coat. Marinate in refrigerator 4 hours or overnight, turning bag occasionally.
3. Remove cutlets from bag, and discard marinade. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 4 cutlets, and saute for 1 minute on each side or until done. Repeat procedure with the remaining oil and cutlets. Serve with Cranberry-Habanero Salsa.
4. Note: Try leftover marinade on chicken, pork, or shrimp.

marinade, green onions, ground allspice, thyme, lime juice, vegetable oil, soy sauce, honey, ginger, black pepper, salt, worcestershire sauce, ground nutmeg, ground cinnamon, pepper, ground cloves, garlic, pepper, turkey, turkey cutlets, vegetable oil

Taken from www.myrecipes.com/recipe/jerk-turkey-cutlets-with-cranberry-habanero-salsa (may not work)