Thankful for Tequila Turkey

Tequila Turkey recipe

Thankful for Tequila Turkey

I’ve always known that Tequila is awesome. It warms you up when you are cold and it cools you off when you are hot. (Hello, Frozen Margarita!) Did you know Tequila is also a must-have in your kitchen for creative cooking?

Tequila-inspired recipes vary from meat dishes to salads to desserts. Have you ever tried Tequila ice cream? (If you haven’t I highly recommend you visit Litzy’s on Sonterra Blvd in Jarrell and try some. It’s amazing.) Tequila pork chops, grilled peach and mozzarella salad infused with tequila, tequila lime pie, and margarita cupcakes barely scratch the surface of tequila-infused recipes floating around the internet. Tequila is especially good with chicken and turkey. The flavors truly do complement each other.

This Thanksgiving, we found a fun Tequila turkey recipe to share. Check it out – we hope you enjoy!

 

Tequila Turkey

Ingredients

  • 5 California (dried Anaheim) chiles, stemmed and seeded
  • 3 ¾ cups chicken brother, divided
  • 4 tbsp unsalted butter, melted
  • 3 tbsp tequila
  • Salt
  • 1 (14 lb) turkey, giblets removed and reserved
  • 1/3 cup apricot reserves
  • 2 tsp dried oregano, crumbled
  • 2 cloves garlic
  • freshly ground black pepper
  • Dried apricots, California chiles, fresh cilantro, for garnish

 

Directions

  • Preheat oven to 425 degrees F
  • Place chiles and 2 cups chicken broth in medium saucepan. Bring to a boil, and then turn off heat. Let the chiles stand for 5 to 10 minutes to soften.
  • Mix ¾ cup of chicken broth, melted butter and tequila in a small metal bowl. Season with salt. Using kitchen flavor injector, inject mixture into thighs, breast and legs of turkey. If mixture solidifies, place the bowl over a gas burner or in a warm oven until the butter melts.
  • Place the turkey on a rack set in a large roasting pan. Tuck the wing tips under the turkey body. Tie legs together with kitchen twine and place giblets in pan.
  • Transfer the chile puree to a medium saucepan. Rub about 1 cup of chile puree all over turkey (reserve rest of sauce at the end), working some of it between the breast and the skin. Season the turkey generously with salt and pepper.
  • Add 1cup broth to the roasting pan and roast for 45 minutes
  • Reduce the over temperature to 350 degree F. Continue roasting the turkey until a thermometer inserted into thickest part of thigh registers 165 degrees F, about 2 hours longer, basting every 20 minutes with drippings. Cover the turkey loosely with foil if it begins to brown.
  • Transfer the turkey to a platter, reserving the pan juices and allow to rest while preparing the sauce.
  • Strain the pan juices into a large heavy saucepan and discard any solids. Spoon the fat from the top of the liquid and discard. Add the remaining chile puree to the saucepan and stir until well combined. Boil over high heat until slightly thickened, about 10 minutes. Season with salt and pepper, to taste.
  • Garnish the turkey with dried apricots, dried chiles and fresh cilantro. Serve with the chile puree alongside.
  • Enjoy!

 

 

 

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