Turkey, You Say?
Nov. 22nd, 2010 02:34 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
herlander_refugee in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomAs promised...in from errands in the snow.
Lime-Chipotle Turkey to welcome the winter, with the crispness of the Sandia Mountain above Albuquerque, New Mexico! No, I do not live there, but the Minotaur grew up there and likes his autumnal bird with a signature touch of fire!
Lime-Chipotle Turkey
1 natural turkey --Butterbutts need not apply
1/2 can of chipotle chiles in adobo sauce
2 - 4 Tblsp lime juice
4 limes, sliced, in skins
1 lg red onion, quartered and sliced
Preheat oven to 425 degrees.
Take the giblets and neck out of turkey, put in a pan with water to cover on lowest simmer on stove top.
Get your sharpest, narrowest blade knife--carefully slip it twixt flesh and skin of turkey breast and over legs and thighs, separating but not removing the skin. The goal is to make a nice pocket twixt meat and the skin.
Blend the chipotle chiles in adobo with the lime juice to produce a thin, fine paste. Using your hand, scooped, put this on the turkey, beneath the skin...all over the breast and legs and thighs.
Now, starting at one end of the turkey, carefully cover the chile slathered meat with thin lime slices...so every inch is covered. The slices will show slightly thru the skin, so you can easily see if you have got it well covered. You will have some lime bits left, most likely.
Mix leftover lime with sliced onions and stuff the bird with this. Dry the exterior of the bird and brush it with oil or butter. Place in roaster and roast, uncovered for 20 minutes at 425.
Lower heat to 350 and cover with roaster lid or aluminum foil tent. continue cooking, basting as needed, for about 15-18 minutes per pound until it is within 30 degrees of the 180 internal temp that signifies "DONE!" Remove the lid and roast uncovered an additional 30 minutes to crisp the skin.
Make gravy with the cooked giblets, broth and liquid removed from roaster periodically through-out cooking....in your usual fashion will do. The lime and chile will give an unexpected lilt! (I take off all the fat and tomorrow will mix it with birdseed and peanut butter to make a winter repast for the many local birds.)
The full history to be of the turkey cooked this past Sunday will be at my blog at
Walk of the Fallen on Tuesday, 23 November. Not all of you are necessarily interested in the full thing, thus here is the bird recipe alone!
Lime-Chipotle Turkey to welcome the winter, with the crispness of the Sandia Mountain above Albuquerque, New Mexico! No, I do not live there, but the Minotaur grew up there and likes his autumnal bird with a signature touch of fire!
Lime-Chipotle Turkey
1 natural turkey --Butterbutts need not apply
1/2 can of chipotle chiles in adobo sauce
2 - 4 Tblsp lime juice
4 limes, sliced, in skins
1 lg red onion, quartered and sliced
Preheat oven to 425 degrees.
Take the giblets and neck out of turkey, put in a pan with water to cover on lowest simmer on stove top.
Get your sharpest, narrowest blade knife--carefully slip it twixt flesh and skin of turkey breast and over legs and thighs, separating but not removing the skin. The goal is to make a nice pocket twixt meat and the skin.
Blend the chipotle chiles in adobo with the lime juice to produce a thin, fine paste. Using your hand, scooped, put this on the turkey, beneath the skin...all over the breast and legs and thighs.
Now, starting at one end of the turkey, carefully cover the chile slathered meat with thin lime slices...so every inch is covered. The slices will show slightly thru the skin, so you can easily see if you have got it well covered. You will have some lime bits left, most likely.
Mix leftover lime with sliced onions and stuff the bird with this. Dry the exterior of the bird and brush it with oil or butter. Place in roaster and roast, uncovered for 20 minutes at 425.
Lower heat to 350 and cover with roaster lid or aluminum foil tent. continue cooking, basting as needed, for about 15-18 minutes per pound until it is within 30 degrees of the 180 internal temp that signifies "DONE!" Remove the lid and roast uncovered an additional 30 minutes to crisp the skin.
Make gravy with the cooked giblets, broth and liquid removed from roaster periodically through-out cooking....in your usual fashion will do. The lime and chile will give an unexpected lilt! (I take off all the fat and tomorrow will mix it with birdseed and peanut butter to make a winter repast for the many local birds.)
The full history to be of the turkey cooked this past Sunday will be at my blog at
Walk of the Fallen on Tuesday, 23 November. Not all of you are necessarily interested in the full thing, thus here is the bird recipe alone!