BBQ Jerk Turkey Breast with Root Beer Apples

I know it's not nice to call someone a jerk, but when your talking about the powerhouse of spicy and sweet flavors then it's really okay! This combo of jerk seasoning and root beer apples is from one of the first trips I took to Disneyland with the hubs. We had this perfectly seared and roasted spicy pork loin that was served with a mountain of mashed potatoes and slow simmered apples. What was crazy was had an additional flavor of root beer which sounds odd, but pairs perfectly with the spice. We have made our own version at home for years with pork, but I thought hey why not try it on a boneless turkey breast.

It's a really easy recipe but sometime easy is a good thing! Give it a try and let me know what you think.

ingredients

Jerk seasoning blend ( I use this one and its nice and spicy )

Olive oil

Root beer apples

5 Fuji apples

1 tsp. cinnamon

1/4 tsp. freshly grated nutmeg

1/4 tsp. salt
1/8 tsp. black pepper

2 Tablespoons melted unsalted butter

1cup of root beer

Rub turkey breast with jerk seasoning. Refrigerate for at least an hour.

While that's chillin' in the fridge prep your apples. Preheat oven to 400. Peel and core your Fuji apples. Cut into thick wedges about 6 per apple. I used gigantic Fuji apples so I only needed 2. They cook down and shrink so keep them on the larger side. 

In a large bowl combine melted butter, cinnamon, nutmeg, and a pinch of salt. Toss apples in butter mix and lay in a baking dish. Cover with root beer and then tightly fitted aluminum foil. Bake for 20 mins. Uncover and continue to cook for 20 more. Check to make sure they are just tender and turn oven off and return pan back inside. This give them a chance to stay warm while you BBQ your turkey and absorb more of that buttery spicy root beer flavor.

You can use gas or charcoal for your grilling source. Get it nice and hot and make sure you have your meat thermometer handy, your going to need it. 

Brush the grates with olive oil and lay the turkey breast across the grates in a diagonal. Cook for about 5 minutes then turn breast over on the opposite diagonal for 5 more minutes. Now turn back on first side but across your grill marks, this will give you that cross hatch perfect grill marks. Repeat on second side and check temperate should be 165°. No less than 165°!! Poultry is never served medium rare only well done. This is why you need a meat thermometer.

Once cooked through. Remove from grill an cover with foil. Let it rest for 5-10 mins so juices can redistribute and then slice on the diagonal. Fan it out on your plates on top of apples and root beer sauce. You can serve these with a side of mashed potatoes or better yet bright orange mashed sweet potatoes. Can you say YUM!!

Happy Cooking!