Yield: 12 servings. 4 tsp. chili powder 2 tsp. fresh thyme, chopped 2 tsp. fresh oregano, chopped 4 tsp. fresh garlic, minced 4 tsp. freshly ground black pepper 4 tsp. fennel seeds, toasted and crushed to taste, salt 1 6-lb. turkey breast, boneless, skin-on PICO DE GALLO: 3 cups Roma tomatoes, seeded, large dice 3 medium golden peppers 1 large jalapeÒo 1 1/2 cups chipotle 1 large red onion as needed, canola oil 3 ears white corn 1 1/2 cups olive oil 3/4 cup champagne vinegar 1 1/2 cups ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.