CREOLE-SPICED GRILLED JERK TURKEY BREAST

(Serves 4)

• 2 1/2 pounds boneless turkey breast, skin-on
• 4 teaspoons dry jerk spice
• 1/2 tablespoons Creole spice
• 3 tablespoons wet jerk spice
• 2 tablespoons olive oil

Rub the turkey breast with the dry jerk spice and the Creole spice. Then rub the wet jerk spice into the turkey breast and place it in a ziplock bag, allowing it to marinate for two hours in the refrigerator.

Pre-heat oven to 350°F or a medium heat on your grill. Drizzle the turkey breast with the olive oil, and place on grill or in oven skin-side down, covered. Cook for 12 minutes, then turn turkey breast over, and cook, covered, for 30 minutes or until cooking thermometer reads 160°F. When finished, let turkey rest for 10 minutes before slicing.

Note: Creating cross-hatch on the grills: allow the turkey to cook for 7 minutes on the first side. Then give it a one-quarter turn and allow it to cook another 5 minutes before cooking on second side.

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