Rub turkey with chimichurri sauce then wrap and refrigerate overnight.
In a saucepan over medium heat add garlic, pineapple juice, sugar, chipotle puree, and cranberries. Cook on medium until cranberries split open. Pour in birria sauce and whisk to combine. Simmer for 6-7 minutes. Stir in cilantro then reserve.
Remove turkey from cooler and reserve excess chimichurri.
Heat oven to 450°F. Place marinated turkey on a rack in a roasting pan and cook covered for 15-20 minutes until internal temperature reaches 165°F.
Slice turkey and serve with birria cranberry sauce and warm tortillas to start a new Thanksgiving memory.
Ingredients
1 ea Ridgecrest Turkey Breast, skin on
2 cups Contigo® Chimichurri Sauce
3 cups Contigo® birria sauce
1 cup Peak Fresh Produce® cranberries
1 cup Ascend® Juice, Pineapple
1/4 cup West Creek® Sugar, Granulated
1 tsp Peak Fresh Produce® Garlic, minced
1 tsp Contigo Chipotle pepper, pureed
4 tbsp Peak Fresh Produce® Cilantro, chopped
12 6 in. Contigo® Tortilla(s), Corn, white, warmed
6 ea Peak Fresh Produce® Lime(s), halves, charred for garnish
8 ea Peak Fresh Produce® Jalapeño Pepper(s), roasted for garnish
