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Sunday Supper & More

Chipotle-glazed turkey breast

November 16, 2011
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Serves 6

CHIPOTLE SALSA

1  tablespoon canola oil 

1  onion, chopped 

2  cloves garlic, chopped 

2  canned chipotle peppers with the adobo sauce that clings to them 

1  can (28 ounces) diced tomatoes 

 Juice of 2 limes 

1/2  cup roughly chopped cilantro  

 Salt, to taste 

1. In a large skillet, heat the canola oil over high heat. Add the onion and garlic and cook, stirring often, for 8 minutes or until the onion begins to char.

2. Add the chipotle peppers and sauce. Bring to a boil and simmer for 3 minutes. Leave to cool slightly.

3. In a blender, combine the tomato mixture, lime juice, cilantro, and salt. Puree until smooth.

4. Set aside 1/2 cup salsa for turkey gravy, and reserve the rest for chilaquiles.

TURKEY

2  tablespoons canola oil 

2  onions, thinly sliced 

1  boneless turkey breast (about 4 1/2 pounds) 

 Salt and black pepper, to taste 

2  canned chipotle peppers with 2 tablespoons adobo sauce 

3/4  cup light brown sugar 

1 1/2  cups chicken or turkey stock 

1/2  cup reserved chipotle salsa 

1. Set the oven at 350 degrees.

2. In a large roasting pan, heat 1 tablespoon canola oil over medium-high heat. Add onions, and cook, stirring often, for 8 minutes or until they soften and begin to brown.

3. Rub the turkey breast with the remaining 1 tablespoon canola oil, salt, and black pepper. Place turkey on onions. Roast for 40 minutes.

4. In a blender, combine chipotle peppers and sauce, sugar, and 1/2 cup chicken or turkey stock. Blend until smooth.

5. Brush the turkey with 1/3 of the chipotle glaze. Roast for 10 minutes. Glaze again. Repeat every 10 minutes for 40 minutes. Glaze once more. Turn on the broiler. Broil the turkey, watching it carefully, for 5 minutes or until it is dark brown. The internal temperature of the turkey should be 160 degrees. Total roasting time is 1 hour and 45 minutes.

6. Remove the turkey from the pan. Let it rest for 10 minutes. The temperature will rise 5 degrees.

7. Set the roasting pan of onions over medium-high heat. Add the remaining 1 cup chicken or turkey stock. Stir well. Stir in 1/2 cup chipotle salsa. Taste for seasoning, and add more salt and black pepper, if you like.

8. Carve turkey breast into thick slices (reserve 4 for the chilaquiles). Spoon chipotle gravy on top.

Karoline Boehm Goodnick

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