Achiote Grilled Turkey Breast With Tomatoes Chiles And Mint Recipes

ACHIOTE-GRILLED TURKEY BREAST WITH TOMATOES, CHILES, AND MINT

Steps:

• 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.
• 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.
• 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.
• 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.
• 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).
• 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.
• Place turkey on rack above pan.
• 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.
• 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.
• 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.
• Cut turkey 1/4 inch thick. Drizzle some of sauce over, garnish with mint sprigs, and serve, passing more sauce alongside.

ROAST TURKEY RUBBED WITH ACHIOTE-CHIPOTLE BUTTER

Steps:

• Heat the oven to 400 degrees. For the butter mixture, place chipotles and garlic in the food processor; process to a paste. Add the achiote paste, thyme, sage and orange zest; process until combined. Add the butter gradually, pulsing until smooth.
• Rub the bird inside and out with the salt; rub with the butter mixture, working some of the butter between the skin and the breast as well. Place the garlic, onions, orange halves, carrot, celery, thyme, sage and bay leaves inside the turkey cavity. Tie the turkey legs together with butcher's twine.
• Place the bird on a rack in a large roasting pan. Pour enough of the broth into the pan to cover the bottom of the pan by about ½ inch.
• Roast 30 minutes; reduce heat to 350 degrees. Cook, basting the bird with broth every 30 minutes, adding more broth to the pan as needed. Cook until a thermometer inserted in the thickest part of the thigh reaches 165 degrees, about 2½ hours. Transfer turkey to a cutting board; set aside, loosely covered with foil, 30 minutes.
• For the gravy, skim off the fat from the pan drippings; pour fat into a large skillet. Reserve pan drippings in the roasting pan. Heat the fat over medium heat; slowly whisk in flour, whisking until mixture begins to brown and thicken, about 10 minutes. Slowly whisk in all but { cup of the remaining broth.
• Heat mixture to a simmer over medium heat; slowly whisk this mixture into the reserved drippings in the roasting pan; heat. (If the gravy is too thick, add the reserved broth until you reach the desired consistency.) Carve turkey; serve with gravy.
• Note: Achiote paste, made from annatto seeds, is available in Latin American markets.

TURKEY BREAST WITH FRESH TOMATO SAUCE

Steps:

• Sprinkle turkey pieces on both sides with salt and pepper and set aside.
• Core, peel and seed tomatoes. Cut into small cubes. There should be about two cups.
• Heat two tablespoons of the oil in a saucepan and add mushrooms. Cook, stirring, until mushrooms give up their liquid. Cook further until liquid evaporates. Add garlic and rosemary and stir. Add wine and cook about one minute.
• Add tomato, salt and pepper and cook five minutes. Add two tablespoons of the butter and the basil or parsley and stir. There should be about 2 1/4 cups.
• Meanwhile, coat turkey pieces with flour and shake off excess.
• Heat remaining oil and butter in a skillet large enough to hold the pieces in one layer. Put the slices in the skillet and cook on one side until golden brown, about 3 to 4 minutes. Turn slices and continue cooking about 4 to 5 minutes. Sprinkle with lemon juice.
• Spoon tomato sauce over a warm or hot serving dish and top with the turkey slices. Serve sprinkled with parsley.