Recipes

Achiote-Grilled Turkey Breast with Tomatoes, Chiles, and Mint

1 Mins read
0
29
0
Share
Scroll to recipe
Share
Achiote-Grilled Turkey Breast with Tomatoes, Chiles, and Mint

Achiote-Grilled Turkey Breast with Tomatoes, Chiles, and Mint

amanda

Equipment

  • - Grill Set with adjustable temperature control

  • - Spice Blender for making achiote spice mix

  • - Heavy-Duty Aluminum Foil for tenting food during grilling

  • - Meat Thermometer to check turkey's internal temperature

  • - Wooden Skewers for serving sliced turkey breast on skewers

  • - Cast Iron Skillet as an alternative cookware option

  • - Paper Towels for cleanup and handling raw meat

  • - Grill Brush for maintaining the grill surface

  • - Cooler with Ice Packs for storing leftovers

  • - Charcoal Grill for authentic smoky flavor (optional)

  • - Oven Roasting Pan with Lid as an alternative cooking method

Ingredients

  • 3 tablespoons achiote paste, divided

  • 3 tablespoons vegetable oil, divided

  • 1 tablespoon water

  • 1 4 1/2-to 5-pound whole turkey breast

  • 1/4 cup (scant) loosely packed stemmed dried chiles de árbol or chiles japones (about 12 to 16 chiles)

  • 3 cups low-salt chicken broth, divided

  • 3 garlic cloves, peeled

  • 1 1/2 pounds tomatoes

  • 1 medium onion, quartered through core end

  • 8 mint leaves, coarsely chopped, plus sprigs for garnish

  • 3 tablespoons masa (corn tortilla mix)

  • Coarse kosher salt

Instructions

1

Instruction 1

Whisk 1 1/2 tablespoons achiote paste, 1 tablespoon oil, and 1 tablespoon water in small bowl. Place turkey in 13x9x2-inch dish. Rub achiote mixture all over turkey. Cover and chill at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
2

Instruction 2

Place chiles in small bowl. Add enough hot water to cover by 1 inch. Let soak 30 minutes. Drain; discard soaking liquid. Place chiles in blender with remaining 1 1/2 tablespoons achiote paste and 1/4 cup chicken broth. Puree. Strain, discarding solids in strainer. DO AHEAD: Chile broth can be made 1 day ahead. Cover; chill.
3

Instruction 3

For charcoal grill, light 30 briquettes in chimney starter; heat until ash-gray. Remove top rack from grill and place 1 disposable aluminum pan on 1 side of grill. Pour briquettes onto side of grill opposite pan. Return rack to grill.
4

Instruction 4

For 2-burner gas grill, remove rack; place 1 disposable aluminum pan on 1 side of grill. Return rack and light grill (medium heat) on side opposite pan.
5

Instruction 5

For 3-burner gas grill, remove rack and place 1 disposable aluminum pan in center of barbecue. Return rack and light grill on both sides of pan (not under pan).
6

Instruction 6

For all grills, thread garlic on skewer. Place garlic, tomatoes, and onion on grill and cook until brown in spots on all sides, about 2 minutes for garlic and 4 minutes for onion and tomatoes. Transfer to work surface. Peel and core tomatoes. Coarsely chop garlic and onion.
7

Instruction 7

Place turkey on rack above pan.
8

Instruction 8

Close lid; insert thermometer into hole in lid. Cook turkey until instant-read thermometer inserted into thickest part of breast registers 160°F, about 1 hour 15 minutes, maintaining grill's internal temperature at around 350°F by opening and closing vents, adjusting gas grill's burners, or adding more hot briquettes to charcoal grill. Transfer turkey to work surface; let rest 15 minutes.
9

Instruction 9

Meanwhile, heat 2 tablespoons oil in heavy large pot over medium heat. Add garlic and onion; sauté until onion is translucent, about 5 minutes. Add chile broth, chopped mint, and 2 1/2 cups chicken broth. Add tomatoes 1 at a time, squeezing into pot to crush. Bring to boil; reduce heat to medium-low. Simmer with lid slightly ajar for 30 minutes.
10

Instruction 10

Whisk remaining 1/4 cup chicken broth and masa in small bowl. Whisk 2 tablespoons masa mixture into sauce; stir until sauce thickens, about 5 minutes, adding more masa mixture if sauce is too thin. Season with coarse salt.
11

Instruction 11

Cut turkey 1/4 inch thick. Drizzle some of sauce over, garnish with mint sprigs, and serve, passing more sauce alongside.
0
29
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *