A whole new way to cook your Thanksgiving or Christmas turkey. This recipe for Mexican Turkey ensures a juicy and extremely flavorful bird by poaching it in a broth made with limes and roasting it!
Let’s go back to this day last year, when I was constantly doing the dishes and Ariane Daguin was giving me advice on roasting turkeys. She mentioned that she had stolen her turkey before roasting it.
Her lovely French accent belied her explanation of how briefly poaching the turkey the night before in a rich broth gives it a ton of flavor and also slightly precooks it, which reduces roasting time and makes the bird juicier.
I was prepared to go above and beyond for such a magnificent-sounding bird, but to my pleasant surprise, it ended up being no more difficult than roasting a turkey. With a soft turkey breast and no concerns about whether the thigh’s thickest area has cooked through
The only slightly annoying thing is that you do have to let it sit in the broth overnight. Other than that, there are no special bags, no brining, no basting, and best of all, you are left with a boatload of delicious turkey broth that you can use to make soup with the leftovers!
Thanksgiving is a time for family, friends, and, of course, delicious food. If you’re looking for a way to add some Mexican flair to your Thanksgiving table, look no further than these two amazing recipes: Pati Jinich’s Mexican Thanksgiving Turkey and Hola Jalapeño’s Mexican Lime-Poached and Roasted Turkey.
Both recipes offer a unique and flavorful twist on the traditional Thanksgiving turkey. They’re also relatively easy to make, so even if you’re not a seasoned cook you can still impress your guests with these dishes.
Pati Jinich’s Mexican Thanksgiving Turkey: A Journey of Flavor
Pati Jinich, the renowned Mexican chef and cookbook author, shares her family’s treasured recipe for a Thanksgiving turkey that’s infused with the vibrant flavors of Mexico. This recipe features a marinade made with achiote paste, a blend of spices that gives the turkey a beautiful red color and a complex, earthy flavor The turkey is then roasted on top of a bed of onions and tomatoes, which adds even more depth to the dish
Here are some of the key highlights of Pati Jinich’s Mexican Thanksgiving Turkey recipe:
- Achiote paste marinade: This vibrant red paste adds a unique flavor and color to the turkey. You can find achiote paste at most Latin grocery stores or online.
- Roasted on a bed of onions and tomatoes: This simple technique infuses the turkey with additional flavor and creates a delicious gravy.
- Optional banana leaves: Wrapping the turkey in banana leaves before roasting adds a subtle smoky flavor and helps keep the meat moist.
- Easy gravy: The pan drippings from the roasted turkey are used to create a flavorful gravy that’s perfect for drizzling over the turkey and mashed potatoes.
Hola Jalapeño’s Mexican Lime-Poached and Roasted Turkey: A Juicy and Flavorful Delight
Hola Jalapeño, the popular Mexican food blog, offers a unique twist on the Thanksgiving turkey with their Mexican Lime-Poached and Roasted Turkey recipe. This recipe involves poaching the turkey in a flavorful broth made with lime juice, onions, garlic, and spices before roasting it to perfection. This method ensures that the turkey is incredibly juicy and tender, while the lime and spices add a bright and zesty flavor.
Here are some of the key highlights of Hola Jalapeño’s Mexican Lime-Poached and Roasted Turkey recipe:
- Poached in a lime broth: This unique technique ensures that the turkey is incredibly moist and flavorful.
- Roasted to perfection: The roasting process gives the turkey a crispy skin and helps to develop its flavor.
- Bright and zesty flavor: The lime juice and spices in the poaching broth add a refreshing and flavorful twist to the turkey.
- Easy and convenient: This recipe is surprisingly easy to make, even though it involves two steps: poaching and roasting.
Which Recipe is Right for You?
Both of these recipes are delicious and unique, so the best choice for you will depend on your personal preferences and the amount of time you have to cook.
If you’re looking for a recipe that’s packed with flavor and has a beautiful presentation, Pati Jinich’s Mexican Thanksgiving Turkey is a great option. However, if you’re looking for a recipe that’s a bit simpler to make and still delivers on flavor, Hola Jalapeño’s Mexican Lime-Poached and Roasted Turkey is a perfect choice.
No matter which recipe you choose, you’re sure to impress your guests with a Thanksgiving turkey that’s full of Mexican flair. So get ready to spice up your holiday feast and enjoy the delicious flavors of these two amazing recipes!
Ingredients To Make This Mexican Turkey
- White onions
- Jalapeños or serrano chiles
- Garlic
- Tomatoes
- Cilantro
- Limes
- Fresh oregano
- Bay leaves
- 2 tbsp Black peppercorns
- Kosher salt
- 10-12 pound turkey
How To Make It (with step-by-step photos)
Prepare the poaching liquid. Combine the onions, jalapeños, garlic, tomatoes, cilantro, lime juice, oregano, bay leaves, peppercorns, and salt in a stock pot large enough to hold the turkey. I use a 20 quart stock pot. This pot will also need to fit in your refrigerator so keep that in mind.
Add water and bring to a boil. Fill the pot about a third of the way up with water. I used 8 cups water. You don’t want to add too much or it will overflow when you add the turkey. You can always add more if necessary. Place the pot over medium-high heat and bring to a boil.
Add turkey. While the poaching liquid is heating, remove the neck and giblets from the turkey. Cut off the plastic piece that holds the legs together. Once the liquid comes to a boil. Add the turkey with the legs sticking up. Try to submerge it as much as you can, but if it’s not submerged all the way, that’s okay—you can turn it later. Add more water if possible. Turn heat to low, cover, and simmer for 20 minutes.
Poach off the heat. After 20 minutes, turn off the heat and let poach at room temperature, covered, for 4 hours.
Chill. Place pot in the refrigerator to soak in the poaching liquid overnight.
Roast. Heat oven to 400°F. Remove turkey from the poaching liquid by lifting it out with your hands from the bottom. Don’t lift by the legs or they will come off. Depending on the size of the turkey, place it on a rack in a roasting pan or very large baking dish breast side up, and roast it in the oven for 30 to 1 hour and 15 minutes. You want to bake it until the internal temperature is 150°F and the skin is golden. Turn off heat and let rest in the oven for 1 hour.
Carve. Remove from oven and cover loosely with aluminum foil. Let rest 30 minutes then carve and serve.
Save broth. Strain poaching liquid and use in place of chicken broth in all your favorite recipes. It makes and awesome soup with the leftover turkey!.
The BEST Thanksgiving Turkey Recipe | How To Make Juicy, Tender, Turkey With Crispy Skin
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