Ingredients
- 3 Tbsp. achiote paste, divided
- 1 Tbsp. vegetable oil
- 1 Tbsp. water
- 1 4 1/2 - 5# turkey breast
- 1/4 cup (scant) loosely packed stemmed dried chiles de arbol or chiles japones (about 12-16 chiles)
- 1/4 cup chicken broth, divided
- coarse kosher salt
Preparation
Step 1
Whisk 1 1/2 Tbsp. achiote paste, 1 Tbsp. oil and 1 Tbsp. water in small bowl. Place turkey in 9x13 baking dish. Rub achiote mixture all over turkey. Cover and chill at least 4 hours. (can also be done 1 day ahead)
Place chiles in small bowl,. Add enough hot water to cover by 1". Let soak 30 minutes. Drain; discard soaking liquid. Place chiles in blender with remaining 1/2 Tbsp. achiote paste and 1/4 cup chicken broth. Puree. Strain, discarding solids in strainer. (Can also be done 1 day ahead)
Prepare grill for indirect heat. Place a dispoosable aluminum pan in middle to catch drips.
Place turkey on rack above pan. Cook turkey until thermometer registers 160 degrees (about 1 hour, 15 minutes). (Mainatain internal grill temp. at around 350 degrees.)
Transfer turkey to work surface and let rest 15 minutes. Cut in 1/4" thick slices.