Menu Enter a recipe name, ingredient, keyword...

Red Chile Turkey Breast With Succotash Salsa


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 turkey breast - (4 to 5 lbs) fresh or frozen
  • Succotash Salsa (see recipe)
  • 2 tablespoons freshly-ground white pepper
  • 2 tablespoons ground cinnamon
  • 2 tablespoons ground ginger
  • 1/4 cup light brown sugar
  • 1/4 cup red wine vinegar
  • 1 tablespoon sesame oil
  • 1/4 cup peanut oil
  • 1 tablespoon ground fennel seed
  • 1 tablespoon pureed canned chipotles
  • 2 tablespoons ancho chile powder


Servings 4


Step 1

Whisk together all marinade 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.

This recipe yields 4 servings.

You'll also love

Review this recipe

Roasted Turkey With Wild Rice And Goat Cheese Stuffing Turkey Burgers With Brie And Grilled Apples