Achiote-Grilled Turkey Breast With Tomatoes, Chiles, And Mint
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
43
Spice
59
Sweetness
42
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Puree
2
Place chiles in small bowl
3
Add enough hot water to cover by 1 inch
4
Let soak 30 minutes
5
Drain; discard soaking liquid
6
Place chiles in blender with remaining 1 1/2 tablespoons achiote paste and 1/4 cup chicken broth
7
Whisk 1 1/2 tablespoons achiote paste, 1 tablespoon oil, and 1 tablespoon water in small bowl
8
Place turkey in 13x9x2-inch dish
9
Rub achiote mixture all over turkey
10
Cover and chill at least 4 hours
11
DO AHEAD: Can be made 1 day ahead
12
Keep chilled
13
Place chiles in small bowl
14
Add enough hot water to cover by 1 inch
15
Let soak 30 minutes
16
Drain; discard soaking liquid
17
Place chiles in blender with remaining 1 1/2 tablespoons achiote paste and 1/4 cup chicken broth
18
Puree
19
Strain, discarding solids in strainer
20
DO AHEAD: Chile broth can be made 1 day ahead
21
Cover; chill
22
For charcoal grill, light 30 briquettes in chimney starter; heat until ash-gray
23
Remove top rack from grill and place 1 disposable aluminum pan on 1 side of grill
24
Pour briquettes onto side of grill opposite pan
25
Return rack to grill
26
For 2-burner gas grill, remove rack; place 1 disposable aluminum pan on 1 side of grill
27
Return rack and light grill (medium heat) on side opposite pan
28
For 3-burner gas grill, remove rack and place 1 disposable aluminum pan in center of barbecue
29
Return rack and light grill on both sides of pan (not under pan)
30
For all grills, thread garlic on skewer
31
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
32
Transfer to work surface
33
Peel and core tomatoes
34
Coarsely chop garlic and onion
35
Place turkey on rack above pan
36
Close lid; insert thermometer into hole in lid
37
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
38
Transfer turkey to work surface; let rest 15 minutes
39
Meanwhile, heat 2 tablespoons oil in heavy large pot over medium heat
40
Add garlic and onion; sauté until onion is translucent, about 5 minutes
41
Add chile broth, chopped mint, and 2 1/2 cups chicken broth
42
Add tomatoes 1 at a time, squeezing into pot to crush
43
Bring to boil; reduce heat to medium-low
44
Simmer with lid slightly ajar for 30 minutes
45
Whisk remaining 1/4 cup chicken broth and masa in small bowl
46
Whisk 2 tablespoons masa mixture into sauce; stir until sauce thickens, about 5 minutes, adding more masa mixture if sauce is too thin
47
Season with coarse salt
48
Cut turkey 1/4 inch thick
49
Drizzle some of sauce over, garnish with mint sprigs, and serve, passing more sauce alongside
50
Whisk 1 1/2 tablespoons achiote paste, 1 tablespoon oil, and 1 tablespoon water in small bowl
51
Place turkey in 13x9x2-inch dish
52
Rub achiote mixture all over turkey
53
Cover and chill at least 4 hours
54
DO AHEAD: Can be made 1 day ahead
55
Keep chilled
56
Strain, discarding solids in strainer
57
DO AHEAD: Chile broth can be made 1 day ahead
58
Cover; chill
59
For charcoal grill, light 30 briquettes in chimney starter; heat until ash-gray
60
Remove top rack from grill and place 1 disposable aluminum pan on 1 side of grill
61
Pour briquettes onto side of grill opposite pan
62
Return rack to grill
63
For 2-burner gas grill, remove rack; place 1 disposable aluminum pan on 1 side of grill
64
Return rack and light grill (medium heat) on side opposite pan
65
For 3-burner gas grill, remove rack and place 1 disposable aluminum pan in center of barbecue
66
Return rack and light grill on both sides of pan (not under pan)
67
For all grills, thread garlic on skewer
68
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
69
Transfer to work surface
70
Peel and core tomatoes
71
Coarsely chop garlic and onion
72
Place turkey on rack above pan
73
Close lid; insert thermometer into hole in lid
74
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
75
Transfer turkey to work surface; let rest 15 minutes
76
Meanwhile, heat 2 tablespoons oil in heavy large pot over medium heat
77
Add garlic and onion; sauté until onion is translucent, about 5 minutes
78
Add chile broth, chopped mint, and 2 1/2 cups chicken broth
79
Add tomatoes 1 at a time, squeezing into pot to crush
80
Bring to boil; reduce heat to medium-low
81
Simmer with lid slightly ajar for 30 minutes
82
Whisk remaining 1/4 cup chicken broth and masa in small bowl
83
Whisk 2 tablespoons masa mixture into sauce; stir until sauce thickens, about 5 minutes, adding more masa mixture if sauce is too thin
84
Season with coarse salt
85
Cut turkey 1/4 inch thick
86
Drizzle some of sauce over, garnish with mint sprigs, and serve, passing more sauce alongside