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Spicy Chile Turkey PDF Print E-mail
Written by Will   

This is a very flavorful turkey with a different twist. It is a simpler take on Emeril's Pepper Stuffed Turkey that doesn't sacrifice the theme or flavor of the dish.

Raw Turkey 1 Turkey
Butter 2 Sticks Butter
Chile Peppers 1/2 Cup Chopped Chile Peppers
Garlic 6 Cloves Garlic Minced
Onion 1/2 Cup Chopped Onion
Salt Salt
Cayenne Pepper Cayenne Pepper
Spicy Chile Turkey Spicy Chile Turkey

Cut the butter into small quarter inch chunks. Season with cayenne pepper and put into the freezer for twenty minutes.

Mince the garlic and finely chop the onion. Maybe even use a cheese grater to get it very small. Chop the chiles very finely as well.

Rub the skin of the turkey with a piece of butter and then season heavily with the cayenne pepper and salt.

Take the butter out of the freezer and combine with the garlic, onion, and chiles. Gently loosen the skin of the turkey over the breasts. Stuff about half of the mixture under there. Stick the rest in the crevice between the thigh and the body. And maybe reserve a piece to stick in the cavity with the stuffing if you choose to stuff the bird.

Roast the bird. The temperature and length of cooking depends on the size. I cook at 325 for about 12 minutes a pound. I also like to start the bird breast side down for the first couple of hours and then flip it for the last hour. Keep an eye on it with a meat thermometer. It is done when the temperature on the inside of the thigh reaches 165 degrees and juices run clear.

Prep Time: 20 minutes

Cook Time: 12 minutes a pound

Total Time: 3 hours 30 minutes