RED CHILE TURKEY BREAST WITH SUCCOTASH SALSA

Red Chile Turkey Breast with Succotash Salsa image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 22

2 tablespoons ground white pepper
2 tablespoons ground cinnamon
2 tablespoons ground ginger
1/4 cup light brown sugar
1/4 red wine vinegar
1 tablespoons sesame oil
1/4 cup peanut oil
1 tablespoons ground fennel seed
1 tablespoon pureed canned chipotles
2 tablespoons ancho chile powder
1 turkey breast (4 to 5 pounds) fresh or frozen
1/2 cup finely chopped red onion
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 jalapeno, finely diced
1 cup fresh corn kernels
1 cup baby lima beans, (if frozen thawed, if fresh blanched)
2 cloves garlic, finely chopped
1/4 teaspoon cumin
3 tablespoons fresh lime juice
1 tablespoon olive oil
Salt and freshly ground pepper

Steps:

Whisk together all ingredients in a large non-reactive bowl. Prick turkey breast with a fork and add to the marinade, turn to coat completely. Refrigerate covered, for at least 4 hours. Preheat grill and grill the breast for 1 to 1 1/2 hours until golden brown and cooked through.
Succotash Salsa: Mix all ingredients together in a medium bowl and season with salt and pepper to taste. Let sit 30 minutes. Serve at room temperature.