Reviews Add Rating & Review 40 Ratings 5 star values: 9 4 star values: 10 3 star values: 14 2 star values: 6 1 star values: 1
Back to Chile-Citrus Turkey Breast All Reviews for Chile-Citrus Turkey Breast - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chile-Citrus Turkey Breast Recipe Summary Servings: 8
Ingredients Ingredient Checklist 12 dried Cascabel chiles (about 2 ounces) or 5 ancho chiles (dried poblanos) Juice of 2 oranges Juice of 1 lime 5 garlic cloves 1 small white onion, chopped 1 teaspoon coarse salt 1 bone-in turkey breast (4 to 6 pounds) 24 corn tortillas (6 inches each), warmed, for serving
Cook’s Notes For indirect cooking on a charcoal grill, rake hot coals onto opposite sides before grilling; place a foil pan in the center to catch drippings. Set the turkey on the grates over the pan; grill, covered but with the vents partially opened.
Gallery Chile-Citrus Turkey Breast
Recipe Summary Servings: 8
Gallery
Chile-Citrus Turkey Breast
Chile-Citrus Turkey Breast
Chile-Citrus Turkey Breast
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 12 dried Cascabel chiles (about 2 ounces) or 5 ancho chiles (dried poblanos) Juice of 2 oranges Juice of 1 lime 5 garlic cloves 1 small white onion, chopped 1 teaspoon coarse salt 1 bone-in turkey breast (4 to 6 pounds) 24 corn tortillas (6 inches each), warmed, for serving
Directions
Toast chiles in a dry skillet over medium heat, turning occasionally, until slightly softened and pliable, about 5 minutes. Remove seeds and ribs. Place chiles in a small bowl and cover with boiling water. Let stand 15 minutes.
Using a slotted spoon, transfer chiles to a blender. Add orange and lime juices, garlic, onion, and salt; blend until smooth. Transfer 3/4 cup sauce to small bowl and refrigerate.
Rub turkey with remaining sauce and place in a baking dish. Cover with plastic wrap and marinate in refrigerator at least 2 hours (up to 12 hours).
Remove turkey from refrigerator 30 minutes before cooking. Preheat oven to 400 degrees Fahrenheit.
Roast in oven for about 1 hour to 1 hour and 20 minutes, until internal temperature reaches 165 degrees Fahrenheit. Transfer turkey to a cutting board; let stand about 10 minutes before slicing. Serve with warm tortillas and reserved sauce.
Cook’s Notes For indirect cooking on a charcoal grill, rake hot coals onto opposite sides before grilling; place a foil pan in the center to catch drippings. Set the turkey on the grates over the pan; grill, covered but with the vents partially opened.
Cook’s Notes
For indirect cooking on a charcoal grill, rake hot coals onto opposite sides before grilling; place a foil pan in the center to catch drippings. Set the turkey on the grates over the pan; grill, covered but with the vents partially opened.
Reviews
Add Rating & Review 40 Ratings 5 star values: 9 4 star values: 10 3 star values: 14 2 star values: 6 1 star values: 1
Reviews
Add Rating & Review 40 Ratings 5 star values: 9 4 star values: 10 3 star values: 14 2 star values: 6 1 star values: 1
Add Rating & Review
40 Ratings 5 star values: 9 4 star values: 10 3 star values: 14 2 star values: 6 1 star values: 1
40 Ratings 5 star values: 9 4 star values: 10 3 star values: 14 2 star values: 6 1 star values: 1
40 Ratings 5 star values: 9 4 star values: 10 3 star values: 14 2 star values: 6 1 star values: 1
5 star values: 9 4 star values: 10 3 star values: 14 2 star values: 6 1 star values: 1
All Reviews for Chile-Citrus Turkey Breast
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chile-Citrus Turkey Breast
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
