Guy Fieri, Food Network Thanksgiving 2010
|
13 |
Lbs |
Turkey |
|
1 |
Tbs |
Black pepper, fresh cracked |
|
1 |
Tbs |
Salt, kosher |
|
4 |
Each |
Pablano peppers, large |
|
2 |
Each |
Serrano peppers |
|
1 |
Tbs |
Canola Oil |
|
1 |
Tbs |
Garlic, chopped |
|
1 |
Tbs |
Cumin, ground |
|
1 |
Cup |
Cilantro leaves, chopped |
|
2 |
Cup |
Scallions, sliced, 2 bunches |
|
2 |
Each |
Limes, 1 juiced, 1 halved |
|
½ |
Cup |
Tequila, halved |
|
1 |
Each |
Onion, peeled & quartered |
|
1 |
Cup |
Chicken stock |
|
1/3 |
Cup |
½ & ½ |
Brine
|
12 |
Cups |
Water |
|
1 ½ |
Cup |
Salt, kosher |
|
1 ½ |
Cup |
Agave syrup |
|
3 |
Tsp |
Red Pepper flakes |
|
18 |
Each |
Garlic cloves |
|
3 |
Tbs |
Black Peppercorns |
|
3 |
Each |
Bay leaf |
Brine – In medium sauce pan over med heat, add 2 cups water and remainder of brine ingredients. Stir until salt dissolved. Remove from heat, add remaining 2 cups water and allow to cool.
Brine turkey for 8 – 12 hours.
Rinse and dry turkey. Preheat oven to 400. Season turkey inside and out w/ salt & pepper.
Prepare peppers by placing under low broiler until blackened. Let cool under aluminum foil.
Remove skin, stems, and seeds (do not rinse) and dice.
Saute peppers in oil for 2-3 minutes.
Add garlic, cumin, chopped cilantro, and scallions. Cook for 2 – 3 minutes and season with salt & pepper to taste.
Stir in lime juice and deglaze w/ ¼ cup of Tequila.
Remove from heat, transfer to plate, allow to cool.
Seperate skin from turkey, spread pepper mixture on meat and cover with skin. Put halved limes, onion and extra ½ bunch of cilantro in cavity, then arrange on roasting pan. Roast until internal temp is 165, about 15-20 min per pound, or 3.5 hours.
(Optional) Make gravey from drippings, cream, and remainder of Tequila.
Have used Pablano peppers rather than pasilla.
Here are some photos of a chicken using these peppers.
