Ancho-Rubbed Turkey Breast With Cilantro-Habanero P

Name: Ancho-Rubbed Turkey Breast With Cilantro-Habanero Potato Gratin Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon ground ancho chili powder; 1 teaspoon ground guajillo chili powder; 1 teaspoon granulated onion powder; Kosher salt and freshly ground black pepper; 1/2 teaspoon unsweetened cocoa powder; 2 tablespoons olive oil; 1 whole bone-in, skin-on turkey breast (5 to 6 pounds total); 3 pounds russet potatoes, sliced very thin; 2 habanero peppers, minced; 2 medium cloves of garlic, minced (about 2 teaspoons); 1/2 cup chopped fresh cilantro leaves, plus additional for garnish; 1 1/2 cups shredded pepper jack cheese; 1 cup shredded Parmesan cheese; 2 cups homemade or store-bought low-sodium chicken broth, divided; 1 1/2 cups half and half; 2 tablespoons tequila; 2 tablespoons unsalted butter

Servings: persons

1/2 tablespoon ground ancho chili powder
1 teaspoon ground guajillo chili powder
1 teaspoon granulated onion powder
Kosher salt and freshly ground black pepper
1/2 teaspoon unsweetened cocoa powder
2 tablespoons olive oil
1 whole bone-in, skin-on turkey breast (5 to 6 pounds total)
3 pounds russet potatoes, sliced very thin
2 habanero peppers, minced
2 medium cloves of garlic, minced (about 2 teaspoons)
1/2 cup chopped fresh cilantro leaves, plus additional for garnish
1 1/2 cups shredded pepper jack cheese
1 cup shredded Parmesan cheese
2 cups homemade or store-bought low-sodium chicken broth, divided
1 1/2 cups half and half
2 tablespoons tequila
2 tablespoons unsalted butter

1
Adjust oven rack to lower and lower-middle position and preheat oven to 375u00b0F. Mix chili powders, onion powder, 1 teaspoon salt, 1/2 teaspoon pepper, cocoa powder, and olive oil in a small bowl. Carefully separate the turkey skin from the meat by inserting your hand at the bottom of the breast, taking care not to tear it. Liberally rub spice mixture on turkey and under the skin.
2
Transfer turkey to a roasting pan and place in the oven to cook, basting every 30 minutes or so with pan juices.
3
Meanwhile, grease a 13- by 9- by 2-inch baking dish. Line it with 1/3 of the potatoes in a single, overlapping layer. Season with salt and pepper. Top with 1/3 of the habaneros and garlic. Follow with 1/3 each of the cilantro, pepper jack cheese and Parmesan cheese. Repeat until you have three layers, ending with cheese on top. Pour 1 1/2 cups broth and half and half on top.
4
After the turkey has roasted for about 25 minutes, place potatoes in the oven. Continue roasting until potatoes are tender and turkey registers 155u00b0F on an instant-read thermometer, about 1 hour 45 minutes total. Tent with foil if meat starts to become too dark. Remove turkey and potatoes from oven.
5
Put roasting pan on the stove top over medium-high heat. Deglaze the pan with tequila, scraping up browned bits using a wooden spoon. Simmer for a minute and add remaining 1/2 cup chicken stock. Bring to a boil. Swirl in butter and allow sauce to thicken and reduce slightly.
6
Carve the turkey breast meat from the bone and arrange the slices on a serving platter. Pour sauce over turkey. Sprinkle potatoes with remaining cilantro. Serve.

1103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 tablespoon ground ancho chili powder, 1 teaspoon ground guajillo chili powder, 1 teaspoon granulated onion powder, Kosher salt and freshly ground black pepper, and more.

Yes, Ancho-Rubbed Turkey Breast With Cilantro-Habanero Potato Gratin Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ancho-Rubbed Turkey Breast With Cilantro-Habanero Potato Gratin Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions