spoon

Ancho Roasted Turkey Breast with Corn and Tomato Salsa

10
Category : Turkey

Yield: 6 servings

Ingredients (Help):
2 ea Ancho peppers 1 1/2 ts Corn oil
1/2 c ;boiling water Salt to taste
1 cl Garlic; peeled 1/2 ea Turkey breast (skin on),
1/2 md Onion; quartered -about 3 pounds
1 1/2 ts Fresh lime juice

CORN AND TOMATO SALSA
1 md Ear fresh corn 1 ea Fresh jalapeno; seeded and
1 lg Ripe tomato; peeled, seeded, -diced
-and minced 3 tb Fresh lime juice
1 sm Celery stalk; minced 1/2 ts Ground cumin
1 sm Onion; minced 1/2 ts Salt
1 lg Garlic clove; minced 1/4 c Cilantro; chopped

The Turkey:
Preheat the oven to 350F, then turn up to 500F. Arrange the
anchos on a baking sheet and heat in the oven until softened, about 2
minutes. Cut open the anchos, discard the stems, seeds, and veins,
rinse the anchos and place in a small bowl. Cover with boiling
water, and let soak for 30 minutes. In a food processor, combine the
anchos with some of the soaking liquid, the garlic, onion, lime
juice, oil, and salt. Process until smooth, about 2 minutes. The
ancho puree can be made up to 3 days ahead and refrigerated in a
covered container.
Score the turkey skin at 1" intervals and rub the ancho puree over
the turkey breast. Let marinate at room temperature for about 1
hour. Cook the turkey breast in a preheated 400F oven for about 30 to
40 minutes. The internal temperature should register 180F. Slice and
serve with the salsa.

Corn and Tomato Salsa:
Cook the corn in salted water to cover until tender, about 2 to 4
minutes. Drain and rinse under cold water, then scrape the kernels
from the cob. In a medium-size bowl, stir together the corn and
remaining ingredients until well blended. Cover and refrigerate
until ready to serve.

Elmar E. Prambs of Four Seasons Hotel,_Red Hot Peppers_ Jean
Andrews, 1993 MacMillan Publishing ISBN 0-02-502251-2 Typos by
Jeff Pruett


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