-
1
Over an open flame or under the broiler, char the peppers all over.
-
2
Cover and cool enough to handle.
-
3
Peel and seed the peppers, then puree 3 of them with 1 cup of the stock in a food processor.
-
4
Dice the remaining 2 peppers into bite-size pieces and reserve for later use.
-
5
Heat the oil in a soup pot over medium-high heat, add the potatoes and chile powder, and then season with salt and pepper.
-
6
Cook until the potatoes start to brown, 2 to 3 minutes.
-
7
Then add the garlic and onions, and cook to tender, 7 to 8 minutes more.
-
8
Add the coffee, Worcestershire, sugar, bay leaf, cinnamon, the remaining 3 cups stock, the pureed peppers and the chopped peppers.
-
9
Pour the boiling water over the masa and stir, then add to stew.
-
10
Add the turkey to the stew and simmer to thicken.
-
11
Serve the stew in shallow bowls.
-
12
Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag.
-
13
Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight.
-
14
Preheat the oven to 325 degrees F.
-
15
Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil.
-
16
Remove turkey breasts from the brine and pat them dry.
-
17
Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.
