Cooking turkey breast slices on the grill can be a tricky approach, as they’ll easily overcook. Using a technique from The Turkey Book (page 100), Tyler and K.C. from The Element and I made great use of a very large jake’s breast for a quick and appropriate end to a phenomenal Hill Country turkey hunt. Click here to watch the hunt.

I like to cook the breast only on one side until almost cooked through, then quickly finishing the second side ensures two things: the breast won’t be dry, and there will be ample and delicious char on one side. Mesquite is the preferred wood or charcoal for grilling this preparation.

“Shepherd’s Style” or al Pastor, is traditionally applied to pork (it works exceptionally well with feral hog, especially the shoulder, or coppa cut from a fattier hog) but works well with turkey breast, too. The marinade is standard: dried chiles, cumin, some oil, and vinegar to add some tartness. Achiote paste, a fragrant and slightly bitter combination of orange, bright red annatto, spices, and orange juice, adds distinct color and flavor. Find achiote at quality grocery stores or Mexican and Central American markets.

Al Pastor is commonly served with pineapple–roasted or grilled–and here I’m throwing in the leftover cores into the marinade to further tenderize the turkey. Pineapple contains protease, an enzyme that goes to work quickly and effectively on meat, breaking the muscle fibers down and yielding a softer, more tender cut. Serve this on quality corn tortillas with finely chopped raw onion, fresh cilantro, and a salsa of your choosing.