Ancho-rubbed Turkey Breast

Preparation

1. In a dry skillet over medium-high heat, toast the ancho chile, pressing down and turning until it puffs and changes color. Transfer to a cutting board, let cool until you can tear it open and shake out the seeds. Remove and discard the seeds and stem. Place the chile in a heat-safe bowl and pour boiling water over it. Let soak for 10 minutes.
2. In the same skillet, pour one tablespoon of the olive oil and add the garlic cloves, and cook over medium heat until softened and lightly browned, about three minutes. Add the sesame seeds and stir until lightly golden. Add the cumin and stir for a few seconds, then transfer the contents of the pan to a food processor bowl or blender. Add the soaked chile (discarding the water), brown sugar, raisins and salt. Process until smooth, scraping down as needed.
3. Place the turkey breast on a cutting board and carefully slip your fingers under the skin to loosen it and lift away from the muscle. Use your fingers to spread the ancho paste under the skin until the meat is covered. Pat the skin down on the chile paste, then drizzle with the remaining tablespoon of olive oil.
4. Preheat oven to 350 F. Roast breast for 45 minutes to one hour, until an instant read thermometer inserted into the breast reads 165 F. Transfer to a cutting board and let stand for five minutes before carving.