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Puerto-Rican Style Turkey
© Tina Rupp

Puerto Rican-Style Turkey

  • ACTIVE: 15 MIN
  • SERVINGS: 4 to 6
  • FAST

Chef Bill Kim makes this curry-and-chile-spiced marinade inspired by lechón, a slow-roasted Puerto Rican pork dish that he learned from his mother-in-law. Because the flavors are intense, it's best to scrape off the marinade before grilling.

  1. 8 garlic cloves, smashed and peeled
  2. 2 tablespoons dried oregano
  3. 1 tablespoon sweet paprika
  4. 1 tablespoon pure ancho chile powder
  5. 3/4 teaspoon curry powder
  6. 1/2 tablespoon kosher salt
  7. 2 tablespoons distilled white vinegar
  8. 3 tablespoons extra-virgin olive oil
  9. 2 pounds turkey cutlets
  10. Vegetable oil, for brushing
  1. In a mini food processor, combine the garlic, oregano, paprika, chile powder, curry and salt and process until the garlic is chopped. Add the vinegar and olive oil and process to a paste.
  2. Rub the marinade onto the turkey cutlets and let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours.
  3. Light a grill. Scrape the marinade off of the turkey cutlets. Brush the cutlets with vegetable oil and grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes total. Serve hot.
Make Ahead The marinade can be refrigerated for up to 3 days. Notes Variation The marinade is also great for pork chops and pork tenderloin. Serve With Black beans and yellow rice.

Suggested Pairing

Tropical South African Chenin Blanc.



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