Grilled Chile-Citrus Turkey Breast

• 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

1. Toast chiles in a dry skillet over medium heat, turning occasionally, until slightly softened and pliable, about 5 minutes.
2. Remove seeds and ribs.
3. Place chiles in a small bowl, and cover with boiling water.
4. Let stand 15 minutes.
5. Using a slotted spoon, transfer chiles to a blender.
6. Add orange and lime juices, garlic, onion, and salt; blend until smooth.
7. Transfer 3/4 cup sauce to a bowl and refrigerate, covered.
8. Rub turkey with remaining cup sauce.
9. Transfer to a plate, and cover with plastic wrap.
10. Marinate in refrigerator at least 2 hours (up to 12 hours).
11. 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).
12. Remove turkey from refrigerator; let stand at room temperature 30 minutes.
13. Grill, covered, over indirect heat until an instant-read thermometer inserted into thickest part of breast registers 165F, 1 to 1 1/2 hours.
14. (Alternatively, roast in a 400F oven for about 1 hour 20 minutes.)
15. Transfer to a cutting board; let stand 15 minutes before slicing.
16. Serve with warm tortillas and reserved sauce.

chiles, oranges, lime, garlic, white onion, coarse salt, turkey, corn tortillas

Taken from www.epicurious.com/recipes/food/views/grilled-chile-citrus-turkey-breast-392661 (may not work)