Mexican Drunken Turkey Recipe
Description: This Mexican Drunken Turkey recipe, requested by those craving a flavorful twist on the traditional turkey, delivers a succulent bird infused with the rich flavors of cognac and garlic. With a cooking time ranging from 2 to 3 hours, depending on the turkey’s size, this dish is perfect for festive occasions like Thanksgiving or even for a hearty weeknight meal. Prep time is estimated and does not include marinating time. Each serving is a savory delight, boasting high protein and low carbs.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Whole turkey |
| 10-15 | Garlic cloves |
| 6 | tablespoons Butter |
| 2 | cups Cognac |
| 3 | cups Chicken broth |
| 1 | cup Red wine |
Nutritional Information (per serving):
- Calories: 917.9
- Fat Content: 48.5g
- Saturated Fat Content: 16.1g
- Cholesterol Content: 367.2mg
- Sodium Content: 612.9mg
- Carbohydrate Content: 1.9g
- Fiber Content: 0.1g
- Sugar Content: 0.4g
- Protein Content: 106.5g
Instructions:
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Defrost the turkey: Ensure your turkey is fully defrosted before cooking.
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Prepare the turkey: Remove giblets and wash the turkey inside and out with cold water. Pat dry with paper towels.
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Season the turkey: Sprinkle salt, pepper, and coriander inside and outside the turkey. Tie the wings and drumsticks together using kitchen twine.
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Prepare the garlic butter marinade: Peel and crush the garlic cloves. In a bowl, mix the crushed garlic with the butter and cognac until well combined.
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Marinate the turkey: Rub the garlic butter mixture all over the turkey, ensuring it is evenly coated. Place the turkey in the refrigerator to marinate for at least an hour.
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Preheat the oven: Preheat your oven to 350°F (175°C).
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Baste the turkey: In a separate bowl, mix together the chicken broth and red wine. Baste the turkey with this mixture, being careful not to rub off the garlic paste.
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Roast the turkey: Cover the turkey loosely with aluminum foil and roast in the preheated oven for about 90 minutes, basting frequently with the wine and chicken broth mixture. If your oven has hot spots, rotate the pan occasionally for even cooking.
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Remove foil and crisp the skin: After 90 minutes, remove the aluminum foil cover from the turkey. Sprinkle paprika all over the turkey and increase the oven temperature to 500°F (260°C). Stop basting at this point.
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Crisp the skin: Continue cooking the turkey until the skin is crisp and golden brown, and the internal temperature reaches a safe level. If needed, flip the turkey to crisp the other side as well.
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Rest and serve: Once cooked to perfection, remove the turkey from the oven and let it rest for a few minutes before carving. Serve hot and enjoy the flavorful, tender meat with your favorite sides.
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Extra tip: For an extra flavor boost, if you’re preparing your own turkey, consider feeding it two glasses of wine or cognac the day before cooking. This step truly enhances the flavor of the cooked bird.
Notes: Feel free to adjust the seasonings and marinating time according to your taste preferences. Serve this Mexican Drunken Turkey alongside classic Thanksgiving sides or enjoy it as the centerpiece of a festive dinner. Cheers to a delicious meal filled with warmth and flavor! 🍗🍷
