For indirect cooking on a charcoal grill, rake hot coals onto opposite sides before grilling; place a foil pan in the center to catch drippings. Set the turkey on the grates over the pan; grill, covered but with the vents partially opened.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Toast chiles in a dry skillet over medium heat, turning occasionally, until slightly softened and pliable, about 5 minutes. Remove seeds and ribs. Place chiles in a small bowl, and cover with boiling water. Let stand 15 minutes.
Step 2
Using a slotted spoon, transfer chiles to a blender. Add orange and lime juices, garlic, onion, and salt; blend until smooth. Transfer 3/4 cup sauce to a bowl and refrigerate, covered.
Step 3
Rub turkey with remaining cup sauce. Transfer to a plate, and cover with plastic wrap. Marinate in refrigerator at least 2 hours (up to 12 hours).
Step 4
Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Remove turkey from refrigerator; let stand at room temperature 30 minutes.
Step 5
Grill, covered, over indirect heat until an instant-read thermometer inserted into thickest part of breast registers 165°F, 1 to 1 1/2 hours. (Alternatively, roast in a 400°F oven for about 1 hour 20 minutes.) Transfer to a cutting board; let stand 15 minutes before slicing. Serve with warm tortillas and reserved sauce.
