4-6 lbs TURKEY BREAST, fresh or thawed
2 chipotle peppers, rehydrated, stemmed & seeded
1/4 c fresh parsley
1/4 c fresh cilantro
4 Sprigs fresh thyme
2 Cloves garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp olive oil
Preheat the oven to 325°F. Rinse the turkey breast under cold running water and pat dry with paper towels. Place it on a rack in a shallow baking dish and set aside.
Combine chipotle pepper, herbs, garlic, salt and pepper with a mortar and pestle or chop them on a cutting board until a paste is formed. Add olive oil to the mortar and pestle or transfer mixture to a small bowl and add the olive oil.
Rub turkey breast with chipotle paste. Carefully slip your fingers under the skin and put more paste between the skin and the turkey meat.
Roast the turkey in the oven for about 2 hours or until a thermometer inserted into the thickest part of the breast registers 170°F. Let the turkey rest at room temperature for about 15 minutes before carving.
Store leftover turkey in the refrigerator for up to 3 days.
247 Total Calories
2 g Total Fat
8 % Daily Total Fat
69 g Cholesterol
211 mg Sodium
1 g Total Carbohydrates
53 g Protein