Chipotle Turkey With Roasted Fingerling Potatoes

4.50 from 2 votes

Roasted Turkey with Chipotle Glaze is Spicy succulent Turkey Breast roasted and basted in oven with spicy Chipotle sauce glaze, served with slow roasted Herbed Fingerling potatoes.
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Served AsBrunch, Snacks
Servings 2


  • 1 turkey breast – 2 kgs
  • Olive oil – 1 cup
  • Butter Melted - 1 cup
  • Chipotle seasoning or chipotle pepper - 1 cup
  • Garlic powder 3 tbsp.
  • Pepper
  • Salt
  • Garlic pods 5
  • Red chili – 4
  • For the Fingerling Potatoes:
  • 1 kg of Fingerling potatoes washed and patted dry
  • Olive Oil 100 ml
  • Rosemary – 3 tbsp
  • Garlic Powder – 1 tbsp
  • Salt 2 tbsp
  • Black Pepper Grounded – 2 tbsp


  • Marinate the turkey breast in a mixture of Olive oil, chipotle seasoning (you can crush chipotle pepper in a mini food processor) garlic powder, pepper, salt.
  • Insert a couple of whole red chili inside the turkey. Rub the turkey breast with the marinated seasoning and brush it with melted better on the skin.
  • Important to season the turkey inside and outside. Place the turkey on a roast pan. Stuff the chili, garlic, butter inside the cavity of the turkey.
  • Place the turkey on a roast pan. Stuff the chili, garlic, butter inside the cavity of the turkey.
  • Pre-heat the oven to 400*F. Roast the turkey for about 30 minutes. Ensure the skin is nicely roasted and browned. Baste the turkey with butter 2- 3 times during the 30 minutes. Take the turkey out and cover with an aluminum foil and add some chicken
  • Take the turkey out and let it rest covered for 20 minutes. Skim the fat off the juices and transfer to a gravy bowl. Carve the turkey and serve with the pan juices. Make sure you remove the chili, garlic pods from inside the turkey.
  • If you need to thicken the gravy, add a little chicken stock to the juices and add some corn starch slurry to thicken it.
  • Can be served with roasted Fingerling potatoes.
  • How to make Fingerling Potatoes: Preboil the potatoes for 10- 15 minutes in hot boiling water.
  • Toss the potatoes in olive oil, herb, salt, garlic & pepper mixture. Let it rest for 10 minutes.
  • On a pan on low – medium heat , slow roast the potatoes for 20 minutes with occasional flip to ensure it s browned evenly on all sides.


About the Author – Chef Ashok Nageshwar is a certified culinary professional who graduated from the world’s oldest culinary school Le Cordon Bleu with high honours and distinction. He has gained a speciality experience in Spanish cuisine from Spain working with chefs from Michelin starred in Bilbao and San Sebastian.
An experience with Ritz Carlton, working with Top French Chefs and with the top Italian restaurants in Australia has taught him the art of perfection and culinary discipline which he practices. Besides working in a corporate culinary environment, Ashok enjoys themed fusion dinners, hosting culinary classes. Chef Ashok shares his culinary journey with Plattershare and on his FB page Food Raconteur

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