The marinade for this turkey breast is adapted from my Jerk Chicken Wings recipe and makes for a delicious, juicy turkey breast with just the right amount of heat that is beautifully balanced by brown sugar.
Ingredients
- yellow onion: 0.5 cup (diced)
- green onions: 0.25 cup (sliced)
- garlic: 6 clove (chopped)
- habanero peppers: 2 piece (chopped)
- thyme leaves: 1 Tbsp (fresh)
- thyme: 2 tsp (dried)
- kosher salt: 1 Tbsp
- black pepper: 1 tsp (freshly ground)
- ground allspice: 1 tsp
- cinnamon: 0.5 tsp
- cumin: 0.5 tsp
- freshly grated nutmeg: 0.5 tsp
- limes: 2 piece (juiced)
- soy sauce: 3 Tbsp
- packed brown sugar: 2 Tbsp
- vegetable oil: 2 Tbsp
- ½ pounds boneless turkey breast: 3 piece
- yellow onion: 1 piece (sliced)
- kosher salt: (to taste)
- lime: 1 piece (cut into wedges, optional)
Metric Conversion
Stages of cooking
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Gather all ingredients. ALLRECIPES / DIANA CHISTRUGA
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Combine diced onions, green onions, garlic, habanero peppers, fresh and dried thyme, kosher salt, black pepper, allspice, cinnamon, cumin, and in a blender or in large cup if you are using an immersion blender. Add lime juice, soy sauce, brown sugar, and vegetable oil. Blend until smooth. ALLRECIPES / DIANA CHISTRUGA
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Place turkey breasts into a large bowl, splay it open, and pour marinade all over the turkey. Flip and toss turkey breast a number of times until it is evenly covered in marinade. Press plastic wrap over the turkey and marinate in the refrigerator for a minimum of 4, up to 12 hours. ALLRECIPES / DIANA CHISTRUGA
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Preheat the oven to 450 degrees F (230 degrees C). Transfer the turkey into a roasting pan and tie together with cooking twine. Add sliced onions underneath and around the turkey. Season with salt. ALLRECIPES / DIANA CHISTRUGA
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Roast turkey in the preheated oven for 30 minutes. Reduce temperature to 300 degrees F (150 degrees C) and roast until an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C), about 1 hour and 15 minutes longer ALLRECIPES / DIANA CHISTRUGA
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Loosely tent with foil and let rest for about 20 minutes. Snip off the strings and serve. ALLRECIPES / DIANA CHISTRUGA
