Turkey Breast with Pasilla, Chipotle, & Butter sauce

 From 'The Road to Mexico' by Rick Stein
Turkey with pasilla, chipotle, and butter sauce Although native to Mexico, turkey does not have a big place in the country's cuisine, that does not mean there are no turkey recipes.

  1. Tear the pasilla chilli into 4 or 5 pieces and put them in a bowl with 200ml just-boiled water. Leave to soak for 20 minutes.
  2. Put the chilli with its soaking water and the remaining marinade ingredients into a blender and blend until smooth.
  3. Pour one third of this mixture over the turkey breast and rub it in all over. Cover and leave the turkey to marinade in the fridge for 1-2 hours.
  4. Preheat the oven to 180°C/Fan 160°C.
  5. 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, it should be around 70°C.
  6. Baste the turkey with the pan juices, then transfer to a warm plate, cover with foil and leave it to rest for 5-10 minutes.
  7. Add 100ml of water to the juices in the tin and deglaze over a medium heat. Add the remaining marinade and stir to combine.
  8. Simmer for 5-10 minutes, adding a little more water if the sauce looks too thick, then pass thew sauce through a sieve.
  9. Slice the turkey on the bias and serve with sauce spooned over.