Best Achiote Grilled Turkey Breast With Tomatoes Chiles And Mint Recipes
ACHIOTE BUTTER-BASTED TURKEY WITH ANCHO CHILI GRAVY
Categories Herb Pepper turkey Roast Thanksgiving Fall Bon Appétit
Yield Serves 14
Number Of Ingredients 8
Steps:
- Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose chilies in paper bag. Let stand 10 minutes to steam. Peel and seed chilies.
- Toast ancho chilies in heavy large skillet over high heat until color darkens slightly and chilies are fragrant, about 30 seconds per side. Transfer ancho chilies to medium bowl. Add enough hot water to bowl to cover chilies. Let stand until chilies soften, about 20 minutes.
- Puree 4 ancho chili halves with 1/2 cup soaking liquid in blender. Add roasted poblano chilies; puree. Season with salt and pepper. Drain remaining 2 chili halves; chill. (Puree and soaked chilies can be made 1 day ahead. Cover separately and chill.)
- Preheat oven to 350°F. Rinse turkey inside and out. Pat turkey dry. Sprinkle turkey with salt and pepper. Cut remaining 2 ancho chili halves into strips. Place chili strips and onion in turkey cavity.
- Mix butter and achiote paste in small bowl to blend. Run fingers between turkey breast skin and meat to loosen. Rub half of achiote butter over turkey breast under skin. Rub butter over outside of turkey. Place turkey in large roasting pan. Tuck wings under turkey. Tie legs together to hold shape. Pour 1 1/2 cups broth into pan.
- Roast turkey 45 minutes. Tent turkey loosely with foil. Continue roasting until meat thermometer inserted into thickest part of thigh registers 180°F, basting every 30 minutes with pan juices, about 3 1/2 hours. Transfer to platter. Tent with foil.
- Pour turkey pan juices into measuring cup. Spoon off fat from pan juices, reserving 1/4 cup fat. Add enough remaining broth to pan juices to measure 3 cups. Return 1/4 cup fat to roasting pan. Place pan over 2 burners set at medium heat. Add Masa Harina; whisk until mixture resembles paste, scraping up any browned bits, about 2 minutes. Gradually whisk in pan juices. Add chili puree; simmer 5 minutes to blend flavors. Season gravy with salt and pepper. Serve turkey with gravy.
GRILLED CHILE-CITRUS TURKEY BREAST
Steps:
- 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 a bowl and refrigerate, covered.
- Rub turkey with remaining cup sauce. Transfer to a plate, and cover with plastic wrap. Marinate in refrigerator at least 2 hours (up to 12 hours).
- Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Remove turkey from refrigerator; let stand at room temperature 30 minutes.
- Grill, covered, over indirect heat until an instant-read thermometer inserted into thickest part of breast registers 165°F, 1 to 1 1/2 hours. (Alternatively, roast in a 400°F oven for about 1 hour 20 minutes.) Transfer to a cutting board; let stand 15 minutes before slicing. Serve with warm tortillas and reserved sauce.
GRILLED CHIPOTLE TURKEY BREAST
Feast your eyes on a moist and flavor-packed grilled turkey breast! Why not give it a try?
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h15m
Yield 6
Number Of Ingredients 7
Steps:
- Heat coals or gas grill for indirect heat. Tuck garlic cloves under skin of turkey.
- Place all remaining ingredients in mini food processor or blender. Cover and process until smooth.
- Place turkey on grill; brush with marinade. Cover and grill turkey over drip pan and 5 to 6 inches from medium heat 1 hour 30 minutes to 2 hours, turning occasionally and brushing with marinade, until meat thermometer reads 170°F and juice is no longer pink when center is cut. Let stand 5 minutes before serving. Discard any remaining marinade.
Nutrition Facts : Calories 255, Carbohydrate 10 g, Cholesterol 80 mg, Fiber 0 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 230 mg
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Achiote Grilled Turkey Breast with Tomatoes, Chiles, and Mint Recipes
Turkey is a lean and nutritious protein that can be prepared in many ways. One delicious and healthy recipe is achiote grilled turkey breast with tomatoes, chiles, and mint. This dish combines the smoky and earthy flavor of achiote with the fresh and vibrant taste of tomatoes, chiles, and mint.What is Achiote?
Achiote is a spice made from the seeds of the annatto tree, which is native to the tropical regions of the Americas. It has a distinct reddish-orange color and a slightly sweet and spicy flavor. Achiote has been used for centuries in Latin American cuisine as a seasoning for meat, fish, and rice dishes. It is also used to color cheese, butter, and other foods.Preparing the Turkey Breast
To prepare the turkey breast for grilling, start by trimming off any excess fat and skin. Then, marinate the turkey in a mixture of achiote paste, orange juice, lime juice, garlic, and salt for at least 30 minutes or overnight. The marinade will infuse the turkey with flavor and keep it moist during grilling.Grilling the Turkey Breast
To grill the turkey breast, preheat a grill to medium-high heat. Remove the turkey from the marinade and discard the excess marinade. Place the turkey on the grill and cook for about 5-6 minutes on each side or until it is cooked through and has grill marks. The internal temperature of the turkey should reach 165°F for safe consumption.Preparing the Tomato and Chile Salsa
To make the tomato and chile salsa, chop fresh tomatoes, chiles, red onion, and mint leaves. Combine the ingredients in a bowl and season with salt, lime juice, and a drizzle of olive oil. The salsa should be fresh and flavorful with a hint of spice from the chiles.Serving the Achiote Grilled Turkey Breast with Tomato and Chile Salsa
To serve the achiote grilled turkey breast, slice it into thin pieces and arrange on a platter. Spoon the tomato and chile salsa over the top of the turkey slices and garnish with additional mint leaves. This dish pairs well with rice, beans, or salad for a complete meal.Benefits of Achiote Grilled Turkey Breast
This recipe is a healthy and delicious way to enjoy turkey. Turkey is a lean protein that is low in fat and calories but high in protein and essential nutrients such as vitamin B6, niacin, and selenium. The achiote marinade adds flavor without adding extra fat or calories, while the tomato and chile salsa provides a boost of antioxidants and vitamins. In conclusion, achiote grilled turkey breast with tomatoes, chiles, and mint is a flavorful and nutritious recipe that is easy to make and perfect for a summer barbecue or a weeknight meal. The combination of smoky and earthy achiote with fresh and vibrant tomatoes, chiles, and mint creates a delicious and healthy dish that everyone will love.
Grilling turkey is a great way to get a juicy and flavorful bird that your friends and family will love. One of the best ways to grill a turkey breast is by using achiote paste, which adds a tangy and spicy flavor to your dish. The combination of grilled turkey with tomatoes, chiles, and mint adds a refreshing taste to your dinner. In this article, we will discuss some valuable tips for making a delicious achiote grilled turkey breast with tomatoes, chiles, and mint recipe.
Tip 1: Choosing the right turkey breast
The first step in making an excellent achiote grilled turkey breast recipe is to choose the right turkey breast. Ensure that the meat is fresh, tender, and has not been sitting in the supermarket for too long. The best type of turkey breast for this recipe is one that is boneless and skinless. If you purchase a frozen turkey breast, thaw it before grilling. Allow the turkey breast to sit at room temperature for at least 30 minutes before placing it on the grill.
Tip 2: Preparing the achiote paste
Achiote paste is a tangy and spicy seasoning made of annatto seeds, vinegar, and spices. In Mexican cuisine, achiote paste is commonly used for marinating and grilling meat. To prepare the achiote paste for your grilled turkey breast, follow these steps:
1. In a bowl, mix 2 tablespoons of achiote paste with 1 tablespoon of vegetable oil, 1 tablespoon of lime juice, and 1 tablespoon of minced garlic.
2. Stir the mixture until the achiote paste is fully dissolved and the ingredients are well combined.
3. Apply the paste generously all over the turkey breast, making sure to cover all sides.
4. Cover the turkey breast with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip 3: Prepare the grill
Before grilling the turkey breast, you must prepare the grill. The best way to grill a turkey breast is by using indirect heat. First, clean the grill grates with a wire brush to remove any leftover debris from the previous grilling session. Then, light the charcoal or gas grill and let it heat up to medium-high heat. Set up the grill for indirect grilling by placing the coals or burners on one side of the grill and leaving the other side empty. This will create a two-zone fire that will cook the turkey breast indirectly, allowing it to cook evenly on all sides.
Tip 4: Grilling the turkey breast
Once the grill is ready, it's time to grill the turkey breast. Here's how to do it:
1. Place the turkey breast on the grill grates over the indirect heat zone.
2. Close the grill lid and cook for about 15 minutes per side, or until the internal temperature of the turkey breast reaches 165 degrees Fahrenheit.
3. Avoid opening the lid too often as this will cause the heat to escape and increase the cooking time.
4. Use a meat thermometer to check the internal temperature of the turkey breast to ensure it is fully cooked.
Tip 5: Adding the tomatoes, chiles, and mint
While the turkey breast is grilling, you can prepare the tomatoes, chiles, and mint that will add a refreshing taste to your achiote grilled turkey breast recipe. Follow these steps to prepare the mixture:
1. In a bowl, combine 1 diced tomato, 1 minced jalapeno or serrano pepper, and a handful of chopped fresh mint leaves.
2. Season the mixture with salt and pepper to taste.
3. Mix well and set aside until the turkey breast is cooked.
Tip 6: Serving the achiote grilled turkey breast with tomatoes, chiles, and mint
Once the turkey breast is fully cooked, remove it from the grill and let it rest for a few minutes before slicing. When ready to serve, place the sliced turkey breast on a platter and top it with the tomato, chili, and mint mixture. Garnish with additional fresh mint leaves for added freshness and flavor.
Conclusion:
Grilled turkey is an excellent dish to serve during any meal. With a few simple steps and valuable tips, you can create a mouth-watering achiote grilled turkey breast with tomatoes, chiles, and mint recipe that your friends and family will love. Be sure to choose the right turkey breast, prepare the achiote paste, and grill the turkey breast using indirect heat. Additionally, don't forget to add the refreshing taste of tomatoes, chiles, and mint to your dish, and garnish it with fresh mint leaves before serving.