Guatemalan Pepian Spiced Roasted Turkey Breast

Name: Guatemalan Pepian Spiced Roasted Turkey Breast
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lb (1.4 kg) bone-in, skin-on turkey breast, patted dry; 3 tbsp (45 ml) extra-virgin olive oil; 1½ tsp (9 g) kosher salt; ¾ tsp (1½ g) freshly ground black pepper; 1 tsp (2 g) ground cumin; ½ tsp (1 g) ground cinnamon; ¼ tsp (½ g) ground cloves; 3 whole (45 g) dried ancho chiles, stemmed and seeded; 2 whole (25 g) dried guajillo chiles, stemmed and seeded; ½ cup (70 g) raw sesame seeds; 1 can (14.5 oz) (410 ml) canned crushed tomatoes; 1 medium (150 g) yellow onion, halved; 4 cloves (20 g) garlic cloves, peeled; 1½ cup (360 ml) low-sodium chicken broth; 1 tsp (2 g) ground cumin; ¾ tsp (¾ g) dried oregano; ¼ tsp (½ g) ground cinnamon; 2 tbsp (30 ml) extra-virgin olive oil; 2 tbsp (30 ml) fresh lime juice; kosher salt, to taste; ¼ cup (10 g) fresh cilantro, roughly chopped (optional); 2 tbsp (15 g) sesame seeds, toasted (optional)

From the MyKitchenBank Kitchen

A tender, juicy turkey breast rubbed with a fragrant pepian spice blend and roasted until golden, then glazed with a silky Guatemalan pepian sauce made from toasted chiles, sesame seeds, tomatoes, and warm spices. The pepian paste—earthy, slightly sweet, and aromatic—creates a deeply flavorful crust while keeping the meat moist. Serve with rice, corn tortillas, or roasted vegetables to soak up the sauce.

Prep: 25 min
Cook: 50 min
Wait: 20 min
Total: 1 hr 35 min
Makes: 1 turkey breast (6 servings), with 1½ cups sauce

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Ingredients

6 servings

3 lb (1.4 kg) bone-in, skin-on turkey breast, patted dry
3 tbsp (45 ml) extra-virgin olive oil
1½ tsp (9 g) kosher salt
¾ tsp (1.5 g) freshly ground black pepper
1 tsp (2 g) ground cumin
½ tsp (1 g) ground cinnamon
¼ tsp (0.5 g) ground cloves
For the pepian sauce
3 whole (45 g) dried ancho chiles, stemmed and seeded
2 whole (25 g) dried guajillo chiles, stemmed and seeded
½ cup (70 g) raw sesame seeds
1 can (14.5 oz) (410 ml) canned crushed tomatoes
1 medium (150 g) yellow onion, halved
4 cloves (20 g) garlic cloves, peeled
1½ cup (360 ml) low-sodium chicken broth
1 tsp (2 g) ground cumin
¾ tsp (0.8 g) dried oregano
¼ tsp (0.5 g) ground cinnamon
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lime juice
kosher salt, to taste
For serving
¼ cup (10 g) fresh cilantro, roughly chopped (optional)
2 tbsp (15 g) sesame seeds, toasted (optional)

Equipment (5)

Large shallow roasting pan or rimmed baking sheet
Meat thermometer
Large skillet or Dutch oven (for sauce)
Spice grinder or molcajete (for grinding pepian paste)
Small skillet (for toasting)

Steps

Before you start

Pat the turkey breast dry and let it sit at room temperature for 20–30 minutes before roasting for even cooking.
Toast the dried chiles and sesame seeds for the sauce to deepen their flavors—this is essential to authentic pepian.
Preheat the oven to 425°F (220°C) at least 15 minutes before roasting.

1
Toast chiles and sesame
- Heat a small skillet over medium heat.
- Add the stemmed and seeded ancho and guajillo chiles and toast for 1–2 minutes per side, pressing them gently with a spatula, until fragrant and slightly darkened.
- Transfer to a plate.
- In the same skillet, toast the ½ cup sesame seeds over medium heat, stirring constantly, for 3–4 minutes until golden and fragrant.
- Remove and set aside; reserve 2 tablespoons for garnish.
- Soak the toasted chiles in 1 cup of hot water for 10 minutes until softened.
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Ready when: Chiles are fragrant and slightly darkened; sesame seeds are golden and fragrant
Tip: Don't skip toasting—it deepens the pepian's flavor. Be careful not to burn the sesame.
2
Prepare spice rub
- In a small bowl, combine 1½ teaspoons kosher salt, ¾ teaspoon black pepper, 1 teaspoon ground cumin, ½ teaspoon ground cinnamon, and ¼ teaspoon ground cloves.
- Set aside.
3
Make pepian paste
- Drain the soaked chiles, reserving the soaking liquid.
- Transfer the softened chiles, toasted sesame seeds (save 2 tablespoons for garnish), halved onion, 4 garlic cloves, 1 teaspoon cumin, ¾ teaspoon dried oregano, ¼ teaspoon cinnamon, and 1 cup of the chile soaking liquid to a spice grinder or blender.
- Process until a smooth, thick paste forms, about 2–3 minutes.
- If using a molcajete, grind the ingredients in batches until smooth.
- The paste should be thick enough to cling to a spoon but still pourable.
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Ready when: Paste is smooth and thick, clinging to a spoon
Tip: Add liquid gradually; a thick paste is easier to strain through a fine-mesh sieve if desired, giving a silkier sauce.
4
Preheat ovenOven 425°F / 220°C
- Position an oven rack in the upper-middle portion of the oven (about 6 inches from the heating element) and preheat to 425°F (220°C).
- Line a large roasting pan with foil for easy cleanup.
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Ready when: Oven fully preheated
Tip: An upper rack will help the skin crisp while keeping the meat from cooking too fast.
5
Season turkey breast
- Place the patted-dry 3-pound turkey breast skin-side up in the roasting pan.
- Rub all over with 3 tablespoons olive oil, then coat evenly with the spice rub, working it under any loose skin.
- Season the cavity if accessible with a pinch of salt and pepper.
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Ready when: Turkey is evenly coated with oil and spice rub
Tip: Don't skip the oil under the skin; it keeps the meat moist and helps the seasoning adhere.
6
Roast turkeyOven 425°F / 220°C
- Place the roasting pan in the preheated 425°F (220°C) oven.
- Roast for 40–50 minutes until the skin is deep golden brown and the thickest part of the breast (without touching bone) reads 165°F (74°C) on a meat thermometer.
- If the skin begins to burn before the meat is cooked through, tent loosely with foil for the final 15 minutes.
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Ready when: Skin is deep golden brown; internal temperature reaches 165°F (74°C)
Tip: Use a meat thermometer for accuracy—turkey breast can dry out if overcooked. Check at 40 minutes and every 2–3 minutes after.
7
Rest turkey
- Remove the turkey from the oven and let it rest, loosely tented with foil, for 15 minutes.
- This allows juices to redistribute, keeping the meat moist when sliced.
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Ready when: Turkey is no longer piping hot when touched with a gloved finger
Tip: Don't skip the rest—slicing into hot turkey releases all the juices and dries out the meat.
8
Cook pepian sauce
- While the turkey rests, heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat.
- Pour in the pepian paste and cook, stirring constantly, for 2–3 minutes until slightly darkened and very fragrant.
- Add the canned crushed tomatoes and 1½ cups chicken broth.
- Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
- Finish with 2 tablespoons fresh lime juice and salt to taste.
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Ready when: Sauce is fragrant, thickened, and coats the back of a spoon
Tip: If the sauce is too thick, thin with a splash of broth or water. If too thin, simmer uncovered for another 2 minutes.
9
Slice and serve
- Carve the turkey breast against the grain into ½-inch-thick slices.
- Arrange on a serving platter.
- Pour about ¾ cup of the warm pepian sauce over the turkey, and serve the remaining sauce on the side.
- Garnish with chopped cilantro and toasted sesame seeds if desired.
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Ready when: Turkey is sliced and plated; sauce is warm
Tip: Slice against the grain for the most tender pieces. Warm serving plates and sauces just before serving for best presentation.

Good to know

Tips

Toasting dried chiles and sesame seeds is non-negotiable for authentic pepian flavor. It takes just minutes but transforms the depth of the sauce.
Pat the turkey breast completely dry before roasting—moisture prevents browning. If you have time, leave it uncovered in the refrigerator for 2–4 hours to dry the surface further.
A meat thermometer is essential here; turkey breast is lean and can dry out quickly if cooked even 5 degrees past 165°F (74°C).
For a silkier sauce, strain the pepian paste through a fine-mesh sieve after blending to remove any remaining chile skin or fiber, though this is optional.

Make ahead

You can prepare the pepian paste up to 3 days ahead; store it in an airtight container in the refrigerator. Bring it to room temperature before cooking. The spice rub can also be mixed a day ahead and stored in a sealed jar. The roasted turkey and sauce can be made 1 day ahead and reheated together gently on the stovetop or in the oven at 350°F (175°C) for 15–20 minutes.

Storage & reheating

Leftovers keep in an airtight container in the refrigerator for up to 4 days. Freeze sliced turkey and sauce together in freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a 350°F (175°C) oven, covered, for 20–25 minutes, or on the stovetop over medium-low heat, stirring occasionally, for 10–15 minutes.

Substitutions

dried ancho chiles → dried pasilla chiles. Pasillas are slightly smokier and less sweet; use the same weight. The sauce will be darker and more earthy.
dried guajillo chiles → dried nuevo chile or an additional ancho chile. If unavailable, add 1 more ancho chile and reduce the amount of soaking liquid slightly, as anchos release more liquid.
raw sesame seeds → sunflower seeds or pumpkin seeds (pepitas). These add a similar nutty body to the sauce, though the flavor profile shifts slightly. Use the same amount toasted.
bone-in, skin-on turkey breast → bone-in, skin-on chicken thighs or a whole chicken. Reduce cooking time to 25–35 minutes for thighs and 45–60 minutes for a whole chicken at 425°F (220°C). Check internal temperature of the thickest part.