Ancho roasted turkey breast with corn and tomato salsa

Yield: 6 servings

Measure Ingredient
2 eaches Ancho peppers
½ cup ;boiling water
1 clove Garlic; peeled
½ medium Onion; quartered
1½ teaspoon Fresh lime juice
1 medium Ear fresh corn
1 large Ripe tomato; peeled, seeded, and minced
1 small Celery stalk; minced
1 small Onion; minced
1 large Garlic clove; minced
1½ teaspoon Corn oil
Salt to taste
½ each Turkey breast (skin on), about 3 pounds
1 each Fresh jalapeno; seeded and diced
3 tablespoons Fresh lime juice
½ teaspoon Ground cumin
½ teaspoon Salt
¼ cup Cilantro; chopped

CORN AND TOMATO SALSA

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

Submitted By JEFF PRUETT On 11-07-95

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