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Chile - Cascabel

Here’s a double Mexican influence—turkeys as well as chiles are native to the Americas. This recipe will work with a breast as well as the legs. If using a whole turkey or breast, increase the amount of the marinade and inject the marinade in the bird as well as baste it when it’s smoking. Use any Mexican chiles such as ancho, pasilla, cascabel, or guajillo. Serve with avocado slices, beans, and grilled corn on the cob along with corn tortillas.

You can read Mark Masker's article on smoking turkey on the Burn! Blog here.

This simple dish yields a complex taste. Serve the turkey hot with the chile oil and a salsa on the side, or cold on a bolillo roll. You can substitute anchos or pasillas for the cascabels.
 

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