Chipotle-orange turkey breast

Ingredients

• 5 lbbone-in, skin-on turkey breast5 to 6 lb (2.3 to 2.7 kg), fully thawed
• 3chipotle chiles in adoboplus 2 tbsp of the adobo sauce from the can
• 2orangeszest of both and 2 tbsp of the juice for the rub; save the squeezed halves for the pan
• 6 clovesgarlicfinely grated
• 2 tbspolive oil
• 1 tbspkosher saltDiamond Crystal; use 2 tsp if it's Morton
• 1 tspground cumin
• 1 tspdried Mexican oreganoor regular dried oregano
• 1onionquartered, for the pan
• 240 mlchicken broth1 cup, low-sodium, for the pan
• 180 mlorange juice¾ cup, fresh, for the sauce
• 0.25 cupfresh cilantro (optional)chopped, to serve
• 1lime (optional)cut into wedges, to serve

Steps

1. 1
   

   Prep: Make sure the breast is fully thawed (in the fridge, about 1 day for every 4 to 5 lb; never on the counter). Pat it very dry with paper towels.

   💡 Don't rinse the turkey: it spreads germs around the sink and doesn't make it cleaner.

2. 2
   

   Make the rub: finely chop the chipotles and mash them with the adobo sauce, the orange zest, 2 tbsp orange juice, the garlic, oil, salt, cumin and oregano into a loose red paste.

   💡 Chipotles vary in heat: start with 2 if your family is wary, and add the third to the sauce later.

3. 3
   

   Slide your fingers under the skin to loosen it without tearing. Spread about two-thirds of the rub on the meat under the skin and the rest over the outside. Set it on a plate and refrigerate, uncovered, for at least 1 hour or up to 24. Wash your hands and anything the raw turkey touched.

   ⏱ 60 min

   💡 Overnight seasons the meat more deeply and dries the skin so it browns better.

4. 4
   

   Heat the oven to 375°F (190°C) with a rack in the lower middle. Put the onion and the squeezed orange halves in a roasting pan, pour in the broth and set the turkey on a rack over them, skin side up.

5. 5
   

   Roast for 1½ to 2 hours. Once the skin is a deep mahogany, after about 45 minutes, lay a loose tent of foil over it: the chipotle and orange darken fast. Add a splash of water if the pan runs dry.

   ⏱ 100 min
6. 6
   

   Start checking at 1¼ hours with an instant-read thermometer in the thickest part of the breast, not touching the bone: it must read at least 165°F (74°C). If not, roast 10 minutes more and check again.

   ⏱ 10 min

   💡 The thermometer is the reliable check; skin colour and clear juices are only a rough guide.

7. 7
   

   Move the turkey to a board, tent with foil and rest for 20 minutes. Meanwhile, strain the pan juices into a small saucepan, skim off the fat, add the orange juice and simmer for 8 to 10 minutes, until reduced by about a third. Taste and adjust.

   ⏱ 20 min
8. 8
   

   Cut each side of the breast away from the bone in one piece and slice it across the grain. Spoon over some sauce, scatter with cilantro and serve with lime wedges and the rest of the sauce. Refrigerate leftovers within 2 hours and reheat them to 165°F (74°C).

   💡 Leftovers make great tortas or tacos the next day.

Make it easier

Checked against

• FDA: Safe Food Handling (safe minimum internal temperatures, 2-hour rule)
• America's Test Kitchen: Turkey breast en cocotte with orange-chipotle sauce
• Metropolitan Market: Chipotle-rubbed tequila turkey breast