Red Chile Turkey Breast with Succotash Salsa

  • Level: Easy
  • Yield: 4 servings
Save Recipe

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

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

Directions

  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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.