Thin, marinated turkey is grilled over high heat, then brushed with spiced butter and served with a cilantro-lime sauce. It’s perfect with lime wedges, crispy potatoes and a fresh salad.

Featured in the Turkey Video.

Serves 4

20 ounces turkey breast, sliced thinly and pounded to ½” thickness, preferably in large pieces

Salt and pepper

2 cloves garlic

½ tsp cumin seed

4-6 dried chiltepin or turkey peppers, or a pinch of dried chile flakes

1 tbsp apple cider vinegar

2 tbsp olive oil

3 tbsp softened butter

Cilantro Mayonnaise

1 cup mayonnaise

1 bunch cilantro, roughly torn

Juice and zest of 1 large lime

1-2 jalapeño or serrano peppers 

3 garlic cloves, peeled and smashed

2 tbsp olive oil

Salt 

Lime wedges, to serve

Season the turkey with salt and pepper to taste.

In a mortar (or just chop everything finely on a cutting board), mash the garlic, cumin and dried peppers. Stir in the vinegar and oil. Combine half of this marinade with the softened butter in a small bowl and set aside at room temperature. Coat the turkey well with the remaining garlic and vinegar mixture and marinate for at least an hour and up to 1 day, refrigerated.

To make the sauce, combine all of the sauce ingredients in a blender and blend until very smooth. Refrigerate until ready to use.

Preheat a grill to high heat, or burn wood down to hot coals. Cook the turkey on one side until almost cooked all the way through, about 4 minutes. Flip and just cook until the turkey is just done, then remove to a platter and spread the reserved butter over the turkey.

Serve the turkey with the sauce, lime wedges, fried potatoes and a salad.