© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 Medium ancho chile peppers
2 Medium chipolte chile peppers
2 tbsp oil
2 Large garlic cloves, minced
1 tsp achiote seeds, ground
1 tsp freshly ground black pepper
1/4 tsp ground cloves
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp orange zest
2 tsp fresh cilantro leaves
Salt and freshly ground black pepper To Taste
2-1/2 lbs TURKEY BREAST, boneless, skinless, 1/2" thick bias cut
Sour cream As needed
Salsa As needed
Cilantro sprigs As needed
Green rice As needed
PREP
Dry roast chili peppers in a hot oven for 4-5 minutes. Puree dried peppers to a fine powder. Cool.
Heat oil in a non-stick pan and sauté garlic; add seeds, spices and chili powders. Cool and stir in orange zest and cilantro. Adjust seasonings as required.
Cut turkey into 4-ounce pieces. Spread the rub on turkey slices and marinate 4 hours in refrigerator.
Grill turkey until cooked throughout and keep warm.
SERVICE
Place turkey on one side of plate. Add dollop of sour cream and 2 tablespoons salsa. Garnish with cilantro sprigs and serve with green rice.
160 Total Calories
35 Calories from Fat
4 g Total Fat
6 % Daily Total Fat
0 g Saturated Fat
0 % Daily Saturated Fat
75 g Cholesterol
25 % Daily Cholesterol
190 mg Sodium
8 % Daily Sodium
3 g Total Carbohydrates
1 % Daily Total Carbohydrates
1 g Dietary Fiber
4 % Daily Dietary Fiber
0 g Sugars
27 g Protein
15 % Daily Protein
2 % Daily Vitamin C
2 % Daily Calcium
10 % Daily Iron