Chili-Rubbed Roast Turkey with Lime and Corn Salsa

Chili-rubbed roast turkey, fragrant with toasted dried chilies and lime, meets a fresh corn salsa. It echoes Hulls Lifted by Lime Water, where Mexica cooks steeped maize in cal until the hulls slipped free before dawn.

Serves 4

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Ingredients

• 1.5 lbs turkey breast
• 4 dried chilies
• 0.5 cup masa harina
• 3 lime
• 2 cups corn kernels
• 3 tomatoes
• 4 cloves garlic
• 1 medium onion
• 0.75 cup cilantro
• 2 tsp salt

Instructions

1. 1Toast dried chilies in a dry pan until fragrant, then grind with garlic, salt, and lime zest into a paste.
2. 2Rub the chili paste generously over the turkey breast and let marinate for 15 minutes.
3. 3Roast the turkey in a 425°F oven for 35-40 minutes until internal temperature reaches 165°F, then rest before slicing.
4. 4Char corn kernels in a hot skillet for 5 minutes, mix with diced tomatoes, finely chopped onion, cilantro, and lime juice to create the salsa.
5. 5Warm leftover corn tortillas from masa harina if desired and serve on the side.
6. 6Slice turkey and serve with generous spoonfuls of the lime and corn salsa.