Low Temperature Roast Turkey

Preheat oven with a large ovenproof pan to 80°C (approximately 175°F).

Rinse turkey breasts, pat dry and rub with salt, pepper and paprika. Rinse chilies, cut in half, remove seeds and finely chop. Combine half of them with 2 tablespoons oil, 2 tablespoons honey and 2 tablespoons lime juice.

Sear turkey breasts with remaining oil in a pot or roasting pan for about 7-8 minutes. Then put in the oven and sprinkle with chili honey. Roast in the oven for 4-5 hours, with a core temperature meter. The turkey is ready when it reaches an internal temperature of 70°C (approximately 160°F). Turn meat over about every hour and sprinkle with chili honey.

Peel onions about 30 minutes before end of cooking. Cut two in half, the others finely chop. Put the halved onions with the meat in the oven. Add the chopped onions in the drippings of the pot (or roasting pan) and fry. Add and fry remaining chopped chilies. Pour in wine and broth and simmer for about 20 minutes. Then puree and season the sauce with salt, pepper, honey and lime juice.

Baste turkey one last time with chili honey and turn on the oven grill. Broil until golden brown for about 3-5 minutes.