Roast Jerk Turkey Breast with Chutney Glaze recipe by Ally’s Kitchen
2 1/2 tbsp Fiwi Food Jerk Seasoning
1 tbsp apple cider vinegar
1 1/2 tbsp brown sugar
3 sprigs of rosemary
2 tbsp extra virgin olive oil
1 medium onion
Salt and black pepper
2 cloves garlic (diced)
Grated lime zest
2 tbsp chutney
1 1/2 tbsp complete seasoning
2 – 3 sprigs of thyme (leaves separated)
Season turkey with Complete Seasoning, black pepper and jerk seasoning. Cover in a medium sized bowl and whisk together 1 cup of apple cider, salt, rosemary and thyme. Place in refrigerator overnight.
In a small pan, heat olive oil over medium heat and saute onions until soft. Lower the heat and add chutney, brown sugar, and the remaining apple cider. Boil for another 10 minutes.
Preheat oven to 400 degrees.
Remove turkey from refrigerator a few minutes before you proceed to place turkey in roasting pan. (You can allow the turkey breast to dry while straining the liquid from the marinade juice). Discard any excess fat from inside of the turkey. Using a brush, apply oil and pepper over the turkey breast and proceed to roast.
In order to allow seasoning to be distributed evenly on the turkey, slide index finger between skin and flesh to loosen the skin while not tearing the skin. Massage the skin to distribute seasoning evenly.
Add 1 cup of water to the pan, cover with foil while forming a tent over the turkey and place it in the oven. Allow the turkey to roast for 30 minutes. Rotate breast, baste with juice and roast for another 30 minutes. Remove the foil and baste turkey with chutney glaze, while leaving at least half of the glaze juice., and place it back into the oven for another 15 minutes at 375 degrees.
Transfer turkey to cutting board and cut individual slices about 1.5′ thick and place neatly on a platter.
Pour remaining chutney glaze over turkey slices.