Wednesday , December 8 2021
Turkey breast with Pasilla, Chipotle Chilli and Butter Sauce 1

Turkey breast with Pasilla, Chipotle Chilli and Butter Sauce

Recipe from Rick Stein, The Road to Mexico

Featured in Feast 21 – November 2017

Serves 3-4


2 butter-basted turkey breast joint (about 650g)
10g of butter

For the marinade
1 pasilla chilli, seeds shaken out
3 cloves of garlic
1/2 small onion, chopped
2tsp of cider vinegar 

1tsp of salt; 30g of butter
1 heaped tsp of chipotles en adobo
5g of achiote paste
25g of cashew nuts
1tbsp of dark brown sugar

Tear the pasilla chilli into 4 or 5 pieces and put them in a bowl with 200ml of just-boiled water. Leave to soak for 20 minutes. Put the chilli with its soaking water and the remaining marinade ingredients into a blender and blend until smooth. Pour one-third of this mixture over the turkey breast and rub it in all over. Cover and leave the turkey to marinate in the fridge for 1–2 hours. Preheat the oven to 180°C/fan 160°C. Put the turkey in a roasting tin and add 70ml of water. Roast for 45 minutes, then put the butter on top of the turkey and roast for another 5 minutes. Check the internal temperature of the turkey with a probe if you have one – it should be 70°C. Baste the turkey with the pan juices, then transfer it to a warm plate, cover with foil and leave it to rest for 5–10 minutes. Add 100ml of water to the juices in the tin and deglaze over a medium heat. Add the remaining marinade and stir to combine. Simmer for 5–10 minutes, adding a little more water if the sauce looks too thick, then pass the sauce through a sieve. Slice the turkey on the bias and serve with sauce spooned over and some Mexican red rice or roast potatoes 

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