Ingredients
1/4 cup fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
2 (1/2-pound) turkey tenderloins
Cooking spray
Method
Sources
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Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Professional copper saucepan — ultimate thermal control for sauces
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
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Prepare Mango-Papaya Salsa; set aside. Combine lime juice and next 5 ingredients in a large heavy-duty, zip-top plastic bag; seal bag, and marinate in refrigerator 30 minutes. Remove turkey from bag, reserving marinade. Place marinade in a saucepan. Bring to a boil; remove from heat. Coat grill rack with cooking spray; place turkey on rack over medium-hot coals (350° to 400°). Grill, covered, 10 minutes on each side or until turkey is done, turning and basting frequently with reserved marinade. Cut turkey diagonally across grain into thin (1/4-inch-thick) slices. Serve turkey with Mango-Papaya Salsa.