Apricot and Tequila Glazed Turkey

We’re nearly at the end of our Mexican Meal mini-series and it’s been so very tasty. Today’s recipe by Yvonne is the main course, and although I posted the Banana Quesadilla dessert first (last Friday) we are going to finish out the meal tomorrow with some amazing, delicious Mexican Coffee.

This dish can be substituted with a chicken, of course, especially if you’re not trying to eat off of leftover turkey meat for the rest of the week, plus it will also cut your cooking time down considerably. A 6 pound chicken, for example, should only take about an hour and a half, which would be plenty of time to get the other elements of the meal prepped and cooked.

This recipe has many steps so you’re definitely going to want to be well prepared at the beginning. Also you will probably want to tweak bits of this recipe to fit your own needs and cooking style, so use this as a base guideline.

Apricot and Tequila Glazed Turkey

1 (14 lb) Turkey

3-3/4 cups chicken broth

2 T Tequila

1/3 cup Apricot preserves

2 cloves garlic

Poultry Injector

1 (14 oz) can green chiles

4 T unsalted butter, melted

salt & ground pepper

2 tsp oregano

1. Preheat oven to 425*.

2. Place chiles and 2 cups of broth into a bowl and set aside.

3. Mix 3/4 cup of broth, melted butter, and tequila in another bowl. Use the injector to inject this mixture into the legs and breast.

4. Place turkey on rack, tuck wings and tie legs. Place any giblets in the pan.

5. Put chiles with liquid in the blender with the apricot preserves, oregano, and garlic; process until smooth. Season with salt and pepper.

6. Use 1 cup of chili puree on top of the turkey and work it between the wings, saving the rest for later. Season the bird generously with salt and pepper.

7. Add the last cup of broth to the bottom of the roasting pan. Roast 45 minutes at 425*, then reduce temperature to 350*. Baste every 20 minutes for the next 2 hours. (At the end of cooking time the bird should register internally at 180*)

8. Transfer the turkey to a plate and set aside. Strain juices in a large, heavy pan, discarding the solids and as much of the fat as you can.

9. Add the rest of the chili puree and boil for about 10 minutes, until thickened.

10. Slice the turkey meat and spoon the chile puree gravy over each serving.

Serve with Pico de Gallo, Refried Beans with Sausage, and Mexican Rice for a great Mexican meal!

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