Name: Chile-Citrus Turkey Breast
Yield: 8 servings
Ingredients: 12 dried Cascabel chiles (about 2 ounces) or 5 ancho chiles (dried poblanos); Juice of 2 oranges; Juice of 1 lime; 5 garlic cloves; 1 small white onion, chopped; 1 teaspoon coarse salt; 1 bone-in turkey breast (4 to 6 pounds); 24 corn tortillas (6 inches each), warmed, for serving

Using corn tortillas, guests can make their own turkey tacos and slather them with the chile-citrus sauce.

Source: Martha Stewart Living, August 2006

Servings

Ingredients

12 dried Cascabel chiles (about 2 ounces) or 5 ancho chiles (dried poblanos)
Juice of 2 oranges
Juice of 1 lime
5 garlic cloves
1 small white onion, chopped
1 teaspoon coarse salt
1 bone-in turkey breast (4 to 6 pounds)
24 corn tortillas (6 inches each), warmed, for serving

Directions

1. 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.
2. 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 small bowl and refrigerate.
3. Rub turkey with remaining sauce and place in a baking dish. Cover with plastic wrap and marinate in refrigerator at least 2 hours (up to 12 hours).
4. Remove turkey from refrigerator 30 minutes before cooking. Preheat oven to 400 degrees Fahrenheit.
5. Roast in oven for about 1 hour to 1 hour and 20 minutes, until internal temperature reaches 165 degrees Fahrenheit. Transfer turkey to a cutting board; let stand about 10 minutes before slicing. Serve with warm tortillas and reserved sauce.

Cook's Notes

For indirect cooking on a charcoal grill, rake hot coals onto opposite sides before grilling; place a foil pan in the center to catch drippings. Set the turkey on the grates over the pan; grill, covered but with the vents partially opened.