Red Chile Turkey Breast With Succotash Salsa

Recipe Ingredients

1		Turkey breast - (4 to 5 lbs) - fresh or frozen
		Succotash Salsa - (see recipe)
		Marinade
2 tablespoons	30ml	Freshly-ground white pepper
2 tablespoons	30ml	Ground cinnamon
2 tablespoons	30ml	Ground ginger
1/4 cup	40g / 1.4oz	Light brown sugar
1/4 cup	59ml	Red wine vinegar
1 tablespoon	15ml	Sesame oil
1/4 cup	59ml	Peanut oil
1 tablespoon	15ml	Ground fennel seed
1 tablespoon	15ml	Pureed canned chipotles
2 tablespoons	30ml	Ancho chile powder

Recipe Instructions

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.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A36) - from the TV - FOOD NETWORK

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