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Turkey is native to Mexico; it was a staple in the Mayan diet. I first sampled pavo en sac kol at Los Almendros in Mérida. This recipe was inspired by Rick Bayless.

• 3 tablespoons achiote paste, divided
• 3 tablespoons vegetable oil, divided
• 1 tablespoon water
• 1 4 1/2-to 5-pound whole turkey breast
• 1/4 cup (scant) loosely packed stemmed dried chiles de árbol or chiles japones (about 12 to 16 chiles)
• 3 cups low-salt chicken broth, divided
• 3 garlic cloves, peeled
• 1 1/2 pounds tomatoes
• 1 medium onion, quartered through core end
• 8 mint leaves, coarsely chopped, plus sprigs for garnish
• 3 tablespoons masa (corn tortilla mix)
• Coarse kosher salt

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