| Level: | Intermediate |
| Total: | 11 hr 55 min |
| Prep: | 25 min |
| Inactive: | 8 hr |
| Cook: | 3 hr 30 min |
| Yield: | 8 servings |
Ingredients
- 12 to 14 pound turkey
- Brine, recipe follows
- 1 tablespoon freshly cracked black pepper, plus more for seasoning
- 1 tablespoon kosher salt, plus more for seasoning
- 4 large pasilla peppers
- 2 serrano peppers
- 1 tablespoon canola oil
- 1 tablespoon chopped garlic
- 1 tablespoon ground cumin
- 1 cup chopped cilantro leaves, (about 1 bunch), plus 1/2 bunch, whole leaves
- 2 cups sliced scallions, (about 2 bunches)
- 2 limes, 1 zested and juiced, 1 cut in 1/2
- 1/2 cup tequila, divided
- 1 onion, peeled and quartered
- 1 cup chicken stock
- 1/3 cup half-and-half
- 4 cups water
- 1/2 cup kosher salt
- 1/2 cup agave syrup
- 1 teaspoon red pepper flakes
- 6 cloves garlic
- 1 tablespoon black peppercorns
- 1 bay leaf
- In a medium saucepan over high heat, add 2 cups of the water and the remaining ingredients. Stir until the salt is completely dissolved. Add the remaining 2 cups of water and allow the brine to cool to room temperature before using.
Instructions
- Rinse the turkey. Add the brine to a large container or resealable plastic bag and submerge the turkey. Refrigerate for 8 to 12 hours.
- Rinse and dry the turkey. Preheat the oven to 400 degrees F. Season the turkey inside and out with salt and pepper. Prepare the peppers by arranging them under a low broiler until blackened. Put them in a large bowl and cover with foil until cool enough to handle. Remove the skin, stems and seeds (do not rinse under water) and dice.
- In a medium saute pan over medium-high heat, add the canola oil and when hot, add the diced peppers and saute for 2 to 3 minutes. Add the, garlic, cumin, chopped cilantro and the scallions. Cook for 2 to 3 minutes and season with a little salt and pepper, to taste. Stir in the zest and juice of 1 lime, and deglaze with 1/4 cup of the tequila. Remove from heat, transfer to a plate, spreading evenly, and allow to cool.
- Carefully run your hand under breast skin of the turkey, creating a pocket from the neck to the bottom of breast on both sides. Stand the turkey up in a large bowl or 8 cup measuring container, to assist in keeping the turkey upright. Gently stuff half of the pepper mixture into each skin pocket, lay the bird on its back and even out the pepper stuffing. Trim any extra fat off the body and tuck the wings behind.
- Put the onion, a 1/2 bunch of cilantro and the cut lime halves into the cavity and arrange on a roasting rack in a roasting pan.
- Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 15 to 20 minutes per pound, about 3 1/2 hours. Remove the turkey from the oven to a cutting board. Tent with aluminum foil and let rest for 15 minutes.
- While the turkey is resting, skim any fat off the top of the pan drippings and heat over medium-high heat. Scrape any bits off the bottom and add the chicken stock. Reduce for 8 minutes, then lower the heat and add the half-and-half and remaining tequila. Reduce for 5 minutes and adjust seasoning with salt and pepper, to taste. Strain and hold warm.
- Carve the turkey, arrange on a serving platter and serve with the au jus.
Reviews
his is the best turkey I have ever eaten. I have made it 3 years in a row with out fail. This year I actually used a bigger turkey (19 lbs). I cooked it overnight at 200 degrees for 10 hours. I added bullion broth to the roasting pan and covered tightly with aluminum foil. It was so moist it was falling off the bone when I took it out! I typically sub poblanos for the pasilla peppers since they can be hard to come by. I also times the brine recipe by about 16 and top off my brining bag with water until turkey is fully submerged. I brine for the full 12 hours. Be sure to use coarse kosher salt to avoid over salting. I also used honey instead of agave since my store was out. I have used both and it doesn’t make a difference. You will not regret the effort you put in to make this turkey. You will want to make it more than once a year.
Love this recipe, coming from the Virgin Islands/ Puerto Rico I tweak it abit by adding guava nectar to my brine and put onions, fennel bulb and papaya chunks in the turkey cavity. Plus I put the bird on a bed of celery to even out the heat distribution.
Great flavor and very moist turkey. The 400 degree temperature cooked the bird faster than I expected, so you have to keep check on the internal temperature to avoid over cooking it. You may also have to double or triple the brine to fully submerse the turkey.
The mean green turkey machine was a HUGE success last year for Thanksgiving! Yes it is a lot of work but if you pace yourself it is very worthwile. Besides, it’s only once a year that you celebrate Thanksgiving. Can’t wait to do this again soon!
The best turkey I have ever eaten. My husband is demanding I make it again. The cilantro stuffing was soooo good I will double the recipe next time.
Just happened to see this episode a few days before Thanksgiving. Decided to give it a try and this was THE BEST TURKEY we have ever made! Had to adjust the brine to accomodate a 20# turkey. Blue agave syrup was found in the baking aisle of our regular grocery store near the brown sugar. I also used different peppers as I couldn’t find “pasilla” peppers. I used 4 large poblano peppers and 2 jalapeno peppers and the heat was evident but tolerable to all! Fed a dozen adults with just a few bites leftover. Will make again and won’t wait for next Thanksgiving to do it! Thanks Guy!
Update : I made this with a 19lb Turkey & of course doubled the brine. The chile mixture could also be blended to made it a bit more liquid than chunky. I would also have the Turkey covered until the last hour to two hours just to give it that brown look so the skin would not be too burned. The taste was MARVELOUS & DELICIOUS!!!!!! I am now tempted to try it with chicken.
Haven’t got agave syrup…what can I use instead? Sounds wonderful but gotta find a substitute!
I just watch this episode and it looks great. Thanks Guy for another great show.
I think I will give the a try with chicken though that way if I screw it up it won’t cost as much.
Thanks again.
Chandler “Bing” Robertson