Santa Fe Grilled Turkey

Pounding the turkey breast to an even half-inch thickness is the whole secret to this recipe. Thin, uniform meat grills fast and evenly, with no dry edges and raw centers. The diamond-pattern scoring on one side lets the lime and olive oil marinade penetrate deep into the flesh during those three hours in the fridge.

The marinade is pure and simple: fresh lime juice and olive oil. That generous third cup of lime gives the turkey a bright, citrusy tang and helps tenderize the surface for better browning on the grill. Three hours of marinating is the sweet spot. Much longer and the acid starts to break down the texture too much.

The fresh salsa comes together while the turkey marinates. Diced Roma tomatoes, chopped onion, minced jalapeño, cilantro, and red wine vinegar. No cooking, no blending. The vinegar gives it a sharper edge than a squeeze of lime would, and the jalapeño brings a slow-building heat that pairs well with the grilled char on the turkey.

Seven minutes per side over medium-hot coals. That’s it. Slice thin against the grain and serve with the chilled salsa spooned over the top.

Pro Tips

• Use a meat thermometer. Turkey breast is done at 165F internal. Overcook it even slightly and it dries out fast since there’s no skin to protect it.
• Let the turkey rest 5 minutes after grilling before slicing. Cutting too soon lets the juices run out onto the board instead of staying in the meat.
• Roma tomatoes are best for the salsa because they’re meatier and less watery than regular tomatoes. Dice them small so every bite of turkey gets some.
• Brush the reserved marinade on during grilling for extra flavor, but stop brushing at least 2 minutes before pulling off the grill so the raw marinade cooks through.

Variations

• Add a diced avocado to the salsa for a creamier, guacamole-like topping.
• Swap the jalapeño for a serrano pepper if you want more heat.
• Use this same marinade and technique on boneless chicken breasts or thick-cut pork chops.