Ingredients
-
2 dried ancho chiles, stemmed and seeded
-
2 dried pasilla chile peppers, stemmed and seeded
-
2 teaspoons ground cumin
-
2 teaspoons dried minced onion
-
1 ½ teaspoons salt
-
½ teaspoon freshly ground black pepper
-
2 teaspoons brown sugar
-
2 limes, juiced
-
1 (5 pound) boneless turkey breast
Directions
-
Blend ancho chiles, pasilla chiles, cumin, onion, salt, and pepper together using a spice or coffee grinder into a fine powder. Pour spice blend into a bowl and stir in brown sugar.
-
Squeeze lime juice over turkey and rub with spice blend. Let marinate for about 1 hour.
-
Preheat an outdoor grill for high heat and lightly oil the grate.
-
Reduce grill temperature to medium. Remove turkey from marinade, reserve any excess for basting. Sear turkey breast on the preheated grill, 3 to 4 minutes per side.
-
Turn 1/2 of the grill burners off. Roast breast on the grill for 15 to 20 minutes. Turn turkey over and baste with reserved marinade; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes more. Let sit for 5 minutes before serving.
