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Red Chile Turkey Breast with Succotash Salsa

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  • Level: Easy
  • Yield: 4 servings
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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

Succotash Salsa:

1/2 cup finely chopped red onion

1 red bell pepper, finely diced

1 yellow bell pepper, finely diced

1 jalapeno, finely diced

1 cup fresh corn kernels

1 cup baby lima beans, (if frozen thawed, if fresh blanched)

2 cloves garlic, finely chopped

1/4 teaspoon cumin

3 tablespoons fresh lime juice

1 tablespoon olive oil

Salt and freshly ground pepper


  1. Whisk together all ingredients in a large non-reactive bowl. Prick turkey breast with a fork and add to the marinade, turn to coat completely. Refrigerate covered, for at least 4 hours. Preheat grill and grill the breast for 1 to 1 1/2 hours until golden brown and cooked through.
  2. Succotash Salsa: Mix all ingredients together in a medium bowl and season with salt and pepper to taste. Let sit 30 minutes. Serve at room temperature.