© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
6 c watermelon, seeded & cubed into 1-inch pieces
3 c pineapple chunks
1-1/2 c sweet red onion, finely chopped
1-1/2 jalapenos, seeded and diced small
1/2 c fresh lime juice
3 tbsp red wine vinegar
1/3 c pecan pieces
12 4-oz TURKEY CUTLETS, lbed to an even thickness
2 tbsp jerk seasoning
3/4 c vegetable oil
1/3 c apricot preserves
3 qt prepared couscous, heated
6 c prepared black beans, heated
1-1/2 tsp jerk seasoning
As needed fresh cilantro sprigs
Combine fruits, onion, jalapeno, lime juice, vinegar and pecans. Cover and refrigerate immediately. Let stand 30 minutes, but no longer than 2 hours.
Season turkey with jerk seasonings.
Heat oil over medium-high heat. Add cutlets and saute until done, about 2-3 minutes on each side.
Immediately brush turkey with preserves.
For each serving, place 1 cup warm couscous on dinner plate, along with 3/4 cup Ice Salsa and 1/2 cup warm black beans.
Position one hot turkey cutlet over couscous and sprinkle each serving with 1/8 teaspoon of the jerk seasonings.
Garnish with fresh cilantro leaves.
Total Calories 630
Calories from Fat 160
Total Fat 18 g
% Daily Total Fat 28
Saturated Fat 1 g
% Daily Saturated Fat 8
Cholesterol 75 g
% Daily Cholesterol 25
Sodium 630 mg
% Daily Sodium 26
Total Carbohydrates 74 g
% Daily Total Carbohydrates 25
Dietary Fiber 11 g
% Daily Dietary Fiber 44
Sugars 15 g
Protein 41 g
% Daily Protein 10
% Daily Vitamin C 45
% Daily Calcium 8
% Daily Iron 30