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RED CHILE TURKEY BREAST WITH SUCCOTASH SALSA
To easily tell when the turkey breast is done, purchase a bone-in turkey breast equipped with Volk's Pop-Up® Timer.
Servings: 6-8
Ingredients
Marinade:| 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 |
Preparation
- Whisk together all ingredients in a large non-reactive (plastic or wooden) bowl.
- Prick turkey breast with a fork and add to the marinade, turning to coat completely.
- Refrigerate covered, for at least 4 hours.
- Preheat grill and grill the breast for 1 to 1 1/2 hours, when golden brown and the buttonhead of the Timer "pops" up.