Apricot And Tequila Glazed Turkey

Serves: 6

Isabella Feil

1 January 1970

Based on User reviews:

48

Spice

48

Sweetness

48

Sourness

41 mins

Prep time (avg)

5

Difficulty

Ingredients:

3.75 cups

Chicken Broth (divided)

4 tbsps

Unsalted Butter (1/2 stick, melted)

3 tbsps

Tequila

1

Salt

1

Turkey (14-pound, giblets removed and reserved)

2 tsps

Oregano (dried, crumbled)

2 cloves

Garlic

1

Ground Black Pepper (freshly)

Directions:

1

Watch how to make this recipe

2

Special equipment: poultry flavor injector (available at gourmet stores)

3

Preheat the oven to 425 degrees F

4

Place the chiles and 2 cups of chicken broth in medium saucepan

5

Bring to a boil, and then turn off the heat

6

Let the chiles stand for 5 to 10 minutes to soften

7

Mix 3/4 cup of chicken broth, melted butter, and tequila in a small metal bowl

8

Season with salt

9

Using a kitchen flavor injector, inject the mixture into the thighs, breasts, and legs of the turkey

10

If the mixture solidifies, place the bowl over a gas burner or in a warm oven until the butter melts

11

Place the turkey on a rack set in a large roasting pan

12

Tuck the wing tips under the turkey body

13

Tie the legs together with kitchen twine

14

Place the giblets in the pan

15

Transfer the chiles with their liquid to a blender

16

Add the apricot preserves, oregano, and garlic and process until smooth

17

Season with salt and pepper, to taste

18

Transfer the chile puree to a medium saucepan

19

Rub about 1 cup of the chile puree all over the turkey (reserve the rest for the sauce at the end), working some of it between the breast and the skin

20

Season the turkey generously with salt and pepper

21

Add 1 cup broth to the roasting pan and roast for 45 minutes

22

Reduce the oven temperature to 350 degrees F

23

Continue roasting the turkey until a thermometer inserted into thickest part of thigh registers 165 degrees F, about 2 hours longer, basting every 20 minutes with drippings

24

Cover the turkey loosely with foil if it begins to brown

25

Transfer the turkey to a platter, reserving the pan juices, and allow to rest while preparing the sauce

26

Strain the pan juices into a large, heavy saucepan and discard any solids

27

Spoon the fat from the top of the liquid and discard

28

Add the remaining chile puree to the saucepan and stir until well combined

29

Boil over high heat until slightly thickened, about 10 minutes

30