Spice up the season with a twist on traditional turkey. A zesty marinade infuses incredible flavor and creates roasting juices perfectly seasoned for gravy. Chorizo Cornbread Stuffing makes a delicious savory-sweet accompaniment.
Serves: 4-6
Difficulty: moderate
Special tools: food processor, roasting pan
Ingredients
Chili Lime Turkey Breast
1/2 c lime juice
1/4 c garlic
1, 7 oz can of chipotles and adobo sauce
1/2 bunch cilantro
1 T coriander, ground
2 T cumin, ground
1 T black pepper
2 T salt
2 c olive oil
6 lb turkey breast, bone-in
Chorizo Cornbread Stuffing
1/2 lb fresh Market Meat Dept. chorizo, bulk
1 yellow onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
3 c fresh Market Bakery cornbread, cubed 1″
1 jalapeño, seeds removed and diced fine
2 T fresh cilantro leaves, chopped
1/2 c chicken stock
pinch of salt and pepper, to taste
Spicy Turkey Gravy
1/2 c butter, melted
2/3 c flour
1 qt chicken stock + water as needed (approx. 1 cup)
1/2 c pan drippings from Chili Lime Turkey (plus more to taste)
pinch of salt and pepper
Steps
Chili Lime Turkey Breast
Combine all marinade ingredients except olive oil in food processor; pulse to create a paste. Add oil in a steady stream with processor running until incorporated. Pour marinade over turkey breast, rubbing entire surface well, and forcing some under the skin to season breast meat. Turn breast upside down so meaty side rests in marinade. Cover and refrigerate overnight.
One hour before cooking, remove turkey from marinade and let rest in roasting pan at room temp. Heat oven to 300 degrees. Place turkey in preheated oven and bake approx. 3 hours, basting breast with pan juices for the last hour of cooking. Actual cooking time will vary, depending on oven type and size of turkey breast. For best results, check temperature of turkey breast with a meat thermometer after 1 1/2 hours.
Remove turkey from oven when internal temp reaches 160 degrees, as tested in deepest part of breast, and let rest 15 min before slicing (temperature of breast will continue to rise for a few minutes after turkey is removed from oven). Slice and serve.
Chorizo Cornbread Stuffing
Preheat oven to 350 degrees. In large skillet over medium heat, cook chorizo with onion, carrot and celery until almost cooked through, 4-5 min. Add garlic and cook 1 min more. Add cornbread, jalapeño, cilantro and chicken stock. Remove from heat and toss to combine. Add a pinch of salt and pepper to taste, if needed. Transfer dressing mixture to a sprayed/lightly greased 9 x 13″ casserole dish. Bake 30-40 min until a light golden crust forms. Serve immediately.
Spicy Turkey Gravy
Make a roux by melting butter in a saucepan over medium heat. Sprinkle in flour and whisk lightly to combine. Continue cooking, stirring constantly, being careful not to burn, until roux becomes fragrant and nutty and loses the flour or “dough” aroma, 3-4 minutes. Immediately add stock and stir until gravy simmers and thickens. Add pan drippings and combine; add a little more water and/or stock/pan drippings, as needed. Gravy will thicken after a few minutes of standing, so consistency should be slightly thinner than desired for serving. Taste and adjust seasonings with salt and pepper, if needed. Serve immediately.
