Guava & Chipotle Roast Turkey with Tomatillo Salsa
Spicy, smoky, sweet, hot, tart, earthy. There’s a lot of flavor going on here. Let’s break it down..
Sear turkey breast or turkey breast tenderloins over medium-high heat just enough to get those nice grill marks (you can do this indoors or out). Set aside.
Make glaze by very slowly melting guava paste in stock over low heat so that it doesn’t burn. It should be about the thickness of honey when done. You can add 1/2 teaspoon vinegar if it is too sweet for you.
Meanwhile, steep chipotle peppers in almost boiling water until soft and pliable, about 10-15 minutes. Discard water, stem, split and seed. Purée briefly with a little stock to form a paste about the consistency of ketchup. Add a little bit at a time to the guava, tasting it for heat as you go.
Prepare Mexican rice, roast corn & black beans and tomatillo salsa (fresh tomatillos, onions, jalapeno, salt, lime juice, olive oil and cilantro).
Liberally baste the turkey with the glaze then roast in a preheated oven at 375 degrees until it reaches an internal temperature of 155 degrees, about 20-30 minutes depending on the thickness of the meat. Reserve a little of the glaze. Transfer to a cutting board to rest, where it will continue to cook for a few minutes.
To serve, spoon corn & beans next to rice and place sliced turkey on top. Dress with reserved glazed and tomatillo salsa, and pass the Cholula hot sauce.
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