Name: Achiote-Grilled Turkey Breast with Tomatoes, Chiles, and Mint
Yield: Makes 8 servings
Ingredients: 3 tablespoons achiote paste, divided; 3 tablespoons vegetable oil, divided; 1 tablespoon water; 1 4 1/2-to 5-pound whole turkey breast; 1/4 cup (scant) loosely packed stemmed dried chiles de árbol or chiles japones (about 12 to 16 chiles); 3 cups low-salt chicken broth, divided; 3 garlic cloves, peeled; 1 1/2 pounds tomatoes; 1 medium onion, quartered through core end; 8 mint leaves, coarsely chopped, plus sprigs for garnish; 3 tablespoons masa (corn tortilla mix); Coarse kosher salt

Achiote-Grilled Turkey Breast with Tomatoes, Chiles, and MintTom Schierlitz

Turkey is native to Mexico; it was a staple in the Mayan diet. I first sampled pavo en sac kol at Los Almendros in Mérida. This recipe was inspired by Rick Bayless.

Recipe notes

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