Thanksgiving Turkey Recipes, Thanksgiving 2011

Posted by deslava27 |

I love Turkey its one of my favorite holiday foods, I enjoy how it smells, how it taste and the leftovers the day after. Thanksgiving 2011 is upon us this Thursday , November 25.  I enjoy it more when Thanksgiving falls on a Friday, falling on Thursday just make the holiday so short. But I just love a good turkey especially a nice turkey drum stick.  So it’s no wonder that Thanksgiving is my favorite holiday. Now I’m including my recipe for a great Turkey, but also 20 other recipes in a separate link because cooking turkey is like art, everyone has their special talent, and an opinion on what is good varies greatly.  So I decided to give you some variety this Holiday with 20 recipes, so you can try something new. Below I’ll include  my recipe for a delicious Turkey that I enjoy cooking. It makes a delicious juicy Turkey with great flavor.

20 top Turkey Recipes from allrecipes.com: http://allrecipes.com/recipes/holidays-and-events/thanksgiving/turkey/top.aspx

grLatino’s Brandy-Chili-Adobo-Orange Turkey

1 medium-sized turkey
Brandy 3/4 of a cup
1 bar of gourmet butter
Fresh oranges enough to make 1 quart of orange juice

100 grams of Almonds
100 grams of raisins
100 grams of Chili Ancho
100 grams of Chili Mulato
100 grams of Chili Pasilla
1 gram of black pepper not ground.
2 teaspoons of Knorr suiza or chicken bullion
1/2 onion
1 garlic clove

Start simply by making sure the turkey is completely thawed if frozen. Wash the turkey cleaning out as much blood and liquid as possible and air dry it. The evening before cooking the turkey get 1 standard syringe, not the turkey stuffing syringe but the one used by doctors to inject patients. Take the syringe and fill it with the brandy, inject every part of the turkey, the breasts, the legs, the back, every part of the turkey with the brandy until the liquid is gone. Space the injections 2 or 3 inches apart on the breast to make sure it’s all fully injected and in the legs inject it until you hit bone.  Be careful not to tear the skin around the legs when injecting or to pierce through the Turkey, make sure you inject all the meat. Leave it on the counter overnight for it to marinade.

Once you are ready to cook pre heat the oven to 450 or the temperature you usually cook your turkey at, it really depends on your oven. Wash the oranges with soap and dry them. Using a juicer get about 1 quart to a liter of orange juice.  Save the orange peels we will stuff the inside of the Turkey with the orange peels later.  Drain the Turkey of any liquids it may have sweat through the night and start to rub the entire Turkey with butter use as much as necessary, make sure you rub the inside of the Turkey as well. Butter over the skin and gently between the skin, being careful not to tear the Turkey skin as you rub it with butter. once completely covered with butter pour  about a cup full of  orange juice over the turkey slowly over the turkey, inside and under the skin. Let the Turkey sit in the orange juice as we proceed to make the Adobo or sauce to put on the Turkey.

Chop the onion into fine slices. Take the Chili Ancho, Mulato, and Pasilla and clean out the veins and place them in room temperature water let them soak until tender. Remove them and put them in the blender with a bit of water, just enough to cover the blades. Take the almonds, heat a pan and toast the almonds, when the almonds are toasting, add the raisins to the pan and toast taking care not to burn them. While hot, put them in the blender add the black pepper, the Knorr Suiza (two teaspoons at least or to your liking, its salty) add the garlic clove, pepper, and the sliced onion.  Pour a bit of the remaining orange juice and blend. Blend until a paste, if its too dry add more orange juice but not too much you want the paste wet and sticky.

once the adobo is mixed take a ladle and pour it over the turkey, slowly, letting it stick to the breasts, legs and thighs. rub it in softly making sure the turkey is covered in the red paste. now take the oranges and stuff the turkey with them. Make sure you fill the turkey with as many orange peels as possible. Sew the turkey closed and tie the legs. Continue to ladle more adobo onto the turkey if it has started to drip off.  Take the Turkey and cover it with aluminum foil and put it into the oven. Leave for about 2 hour, and open to check on the turkey, pour slowly some orange juice on the turkey as needed you should still have more than half a liter. Continue pouring it every hour or so, using the juices that collect in the pan.  Once the turkey is done, remove from the oven, let cool for 15 minutes and slowly open the turkey removing the orange peels. Carefull they will be very hot. Stuff with your favorite stuffing, and serve.

Tips: Try to keep the turkey from touching the Pan by lifting it slightly off the pan with a grill plate, about 1/2 inch this will keep the bottom from burning and the juices can soak around it.

So that’s my recipe for a very delicious turkey using some classic adobo sauce and oranges. I hope you enjoy it. The oranges will give the turkey a sweet glaze while the brandy will keep the breasts and meat of the turkey nice an juicy. The adobo will add a bit of a nice spicy mild flavor, combined with the sweet of the oranges will give you a dark glaze. The butter will make sure the skin is nice and crispy while the adobo protects the turkey from burning.  If this is not your flavor,  here are a few other great recipes from allrecipes.com