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For roast: First combine scallions, olive oil, garlic, ginger, thyme, scotch bonnet, brown sugar, old bay seasoning, black pepper, salt and allspice in a medium bowl.
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Mix until it forms a thick paste.
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Place clean turkey breast on your work surface, and with a knife, poke approximately 20 holes into the turkey breast, puncturing approximately 3/4 of the way through the meat.
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Pack these holes with your season paste very well.
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If you have paste remaining, rub the rest of it all over the turkey breast.
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Wrap turkey breast tightly with plastic wrap, making sure that you've wrapped it completely, and refrigerate overnight.
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When you are ready to cook your turkey breast, preheat your oven to 350 degrees F.
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Place your turkey on a rack in a large roasting pan.
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Cover tightly with foil and roast in the middle of the oven for 50 minutes, basting several times with pan juices.
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Remove the foil after 50 minutes, and roast uncovered for 30 minutes, basting several times.
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After 30 minutes, set your oven to broil, and move your roast to the lowest oven rack.
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Broil turkey breast for approximately 5 to 10 minutes until it is golden brown.
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Check your turkey by inserting a thermometer in the center of the turkey.
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It should register 170 degrees.
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Transfer your roast to a cutting board, and tent it with foil, allowing it to sit for 15 minutes.
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Cut into slices and serve with Jazzy pineapple salsa.
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To make salsa: In a non-reactive med.
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bowl, combine all of the ingredients listed for salsa.
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Cover tightly and refrigerate for 1 day.
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(It is easy to prepare right before marinating your turkey, so both will be prepared for the next day.)
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Serve salsa at room temperature with your roasted turkey.
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ENJOY!
