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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
scallion	1/2	cup	minced	16.0	3.67	0.915	0.095
extra virgin olive oil	1/4	cup		-	-	-	-
garlic	5	cloves	minced	22.35	4.959	0.9540000000000001	0.075
ginger	3	tablespoons	grated	52.26	11.1727	1.4009	0.6614
thyme leaf	3	tablespoons		-	-	-	-
scotch bonnet pepper	1	scotch	deveined minced seeded	-	-	-	-
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
bay seasoning	1	tablespoon	old	-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
salt	1	teaspoon		-	-	-	-
allspice	1/2	teaspoon	ground	2.4985	0.6851	0.0579	0.0826
turkey breast	1		boned rolled	519.8412	0.6384	107.8898	6.7488
pineapple	1	cup	chopped	82.5	21.648000000000003	0.8909999999999999	0.198
red onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
apricot pineapple preserve	1/3	cup		-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
jalapeno	1 - 1 1/2	tablespoon	seeded minced	0.0	0.0	0.0	0.0
salt				-	-	-	-
pepper				5.773	1.4708	0.239	0.075

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.