JAMAICAN JERK TURKEY SANDWICH RECIPE
This Jamaican Jerk Turkey Sandwich is a bold and smoky sandwich with Jerk Turkey Breast, Chipotle Gouda, Mango Chutney, Cool Slaw, and Avocado Aioli.
Provided by The Wanderlust Kitchen
Categories Burgers and Sandwiches
Time 5m
Number Of Ingredients 11
Steps:
- Place avocado, lime juice and 1 tablespoon of mayonnaise in a small bowl and mash together with a fork to create avocado aioli.
- Slice Ciabatta roll in half and spread both sides with avocado aioli.
- In a medium bowl, whisk together the remaining 2 tablespoons of mayonnaise with vinegar. Add shredded cabbage, cilantro leaves, scallion, and toss to coat.
- Place one slice of Chipotle Gouda Cheese on each sandwich half. Arrange four slices of Bold Jerk Turkey Breast on one half.
- Spread mango chutney on top of Chipotle Gouda Cheese on other half. Place cabbage slaw on top of Bold Jerk Turkey Breast, then top with second half of sandwich.
Nutrition Facts : ServingSize 1 serving, Calories 840 kcal, Carbohydrate 61 g, Protein 43 g, Fat 47 g, SaturatedFat 12 g, Cholesterol 118 mg, Sodium 1051 mg, Fiber 7 g, Sugar 15 g, UnsaturatedFat 34 g
CHIPOTLE TURKEY CLUB SANDWICH
We're crazy for BLTs. A nearby roadside stand carries gorgeous tomatoes every summer. We load up, then stuff our sandwiches with the usual suspects, plus smoked turkey and cheese. -Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread mayonnaise over four slices of toast. Layer with lettuce, turkey, bacon, cheese and tomato; top with remaining toast.
Nutrition Facts : Calories 416 calories, Fat 18g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1265mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein.
GOUDA TURKEY CLUB
With this recipe, two can enjoy the taste of something new and elegant in minutes. All you need to add is the ambiance for a bistro meal at home. -Karen Harris, Littleton, Colorado
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Mix first five ingredients. Spread two slices of toast with butter, then with cheese mixture. Layer with lettuce, tomato and turkey., Peel and mash avocado. Spread over remaining slices of toast and place over turkey.
Nutrition Facts : Calories 464 calories, Fat 27g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 995mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 27g protein.
JERK TURKEY
I created/served this recipe at a family dinner and an office Christmas luncheon, and got great reviews. It is nicely seasoned without being overwhelmingly peppery.
Provided by Shugacane75
Categories Whole Turkey
Time P2DT17h
Yield 30 serving(s)
Number Of Ingredients 20
Steps:
- Brining - helps to keep the turkey moist during cooking.
- - Pour water into a pan or bucket.
- - Squeeze limes into water and leave the remains in the water.
- - Add salt.
- - Stir to dissolve salt.
- - Place turkey, neck and livers in mixture for 8-12 hours.
- Marinade.
- - Combine the seasonings below overnight before rubbing on the turkey.
- - Combine 3/4 jerk seasoning, soya sauce, pimento, cumin, garlic, cayenne pepper, salt and butter.
- - Mix together into a paste.
- - Set aside 2 tablespoons of the mixture.
- - Remove turkey from brine and dispose of brine.
- - Rinse turkey lightly with fresh water.
- - Take 1/4 cup the butter marinade and rub directly on each turkey breast underneath the skin (this helps to keep the seasoning on the breast and ensures it is flavourful and moist).
- - Repeat this process for the thighs under the skin.
- - Rub remaining mixture on the outside of the turkey on top of the skin, front and back.
- - Put turkey, neck, and livers in a plastic bag tied tight to keep the marinade from leaking out. You may want to wrap it in a couple of bags and place in a bowl or foil tin to prevent leaks in the fridge.
- - Place turkey in fridge for 24-48 hours to marinate. Half way though your marinating time flip the turkey onto its breast so that the marinade isn't sitting just at the bottom of the bag.
- - When you are ready to cook, take the remaining 2 tablespoons of marinade and add thyme, rosemary, onions, carrots and orange.
- - Use this mixture to stuff the turkey (this helps to season the turkey during cooking).
- Cooking.
- - Pre-heat oven to 375 - 400 degrees (depending on your oven) - average 20 mins/1 lb of turkey.
- - Place turkey in roasting pan.
- - Pour 1 cup chicken broth around the edged of the pan - this helps to ensure there is enough juice to baste the turkey.
- - Put turkey in oven, covered with tin foil ('tented') so not too tight so foil sticks to the skin.
- - Baste turkey approximately every 30 minutes.
- - Leave turkey tented while cooking until the final 30 minutes of cooking, then remove foil.
- - Internal temperature of the breast should be 175 degrees when cooked - I highly recommend you use an oven safe one, that can stay in the turkey while you cook.
- - If you don't have a thermometer, when the cooking time has elapsed, make a cut between the thigh and the breast and look at the juice that's released - It will be clear when cooked. If the juice is at all pink or red, put the turkey back in the oven.
- - TIP: Another good test is to check the turkey neck that was cooking in the pan. If the meat on the neck is falling off the bone with ease, that's a good sign.
- Gravy.
- - Take 1 cup of the pan juices out of roasting pan and set aside.
- - Take 3 tablespoons of the vegetable stuffing out of roasting pan - (onions, carrots, thyme - TIP: Do not include orange as peel will make gravy bitter.
- - In a blender, combine the vegetables and 1 cup chicken broth.
- - Blend the vegetables into a puree.
- - Optional - for extra flavour add the cooked turkey liver to the blender with the vegetables to puree.
- - In a sauce pan combine the puree with 1 cup chicken broth and ½ cup orange juice and bring to a boil.
- - Slowly add ½ cup of the pan drippings. Taste mixture to ensure it is not too salty or spicy.
- - Add more pan drippings until it reaches a taste you prefer.
- - In a separate cup mix the cornstarch and 1/2 cup water until cornstarch is fully melted and pours easily.
- - Pour cornstarch mixture into the gravy, slowly and continue stirring until thickened. If the gravy is too salty or thick add more water as needed.
Nutrition Facts : Calories 346.6, Fat 19.9, SaturatedFat 7.7, Cholesterol 129.2, Sodium 4293.7, Carbohydrate 4.8, Fiber 0.8, Sugar 1.5, Protein 35.5
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