For indirect cooking on a charcoal grill, rake hot coals onto opposite sides before grilling; place a foil pan in the center to catch drippings. Set the turkey on the grates over the pan; grill, covered but with the vents partially opened.

　　

Ingredients

serves 8

　　12 dried cascabel chiles (about 2 ounces) or 5 ancho chiles (dried poblanos)

　　Juice of 2 oranges

　　Juice of 1 lime

　　5 garlic cloves

　　1 small white onion, chopped

　　1 teaspoon coarse salt

　　1 bone-in turkey breast (4 to 6 pounds)

　　24 corn tortillas (6 inches each), warmed for serving

　　

Step 1

Toast chiles in a dry skillet over medium heat, turning occasionally, until slightly softened and pliable, about 5 minutes. Remove seeds and ribs. Place chiles in a small bowl, and cover with boiling water. Let stand 15 minutes.

　　

Step 2

Using a slotted spoon, transfer chiles to a blender. Add orange and lime juices, garlic, onion, and salt; blend until smooth. Transfer 3/4 cup sauce to a bowl and refrigerate, covered.

　　

Step 3

Rub turkey with remaining cup sauce. Transfer to a plate, and cover with plastic wrap. Marinate in refrigerator at least 2 hours (up to 12 hours).

　　

Step 4

Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Remove turkey from refrigerator; let stand at room temperature 30 minutes.

　　

Step 5

Grill, covered, over indirect heat until an instant-read thermometer inserted into thickest part of breast registers 165°F, 1 to 1 1/2 hours. (Alternatively, roast in a 400°F oven for about 1 hour 20 minutes.) Transfer to a cutting board; let stand 15 minutes before slicing. Serve with warm tortillas and reserved sauce.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.