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

Ingredients

• •3 tablespoons achiote paste
• •3 tablespoons vegetable oil
• •1 tablespoon water
• •1 whole turkey breast
• •¼ cup dried chiles de árbol
• •3 cups low-salt chicken broth
• •3 cloves garlic
• •1½ pounds tomatoes
• •1 medium onion
• •8 leaves mint leaves
• •3 tablespoons masa
• •to taste coarse kosher salt

Cooking Instructions

1. 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.

   240 min

2. 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.

   30 min

3. 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.

   20 min

4. 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 min

5. 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).

   5 min

6. 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.

   10 min

7. 7.

   Place turkey on rack above pan.

   1 min

8. 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.

   90 min

9. 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.

   35 min

10. 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.

    5 min

11. 11.

    Cut turkey 1/4 inch thick. Drizzle some of sauce over, garnish with mint sprigs, and serve, passing more sauce alongside.

    10 min