Latin Inspired Turkey
Heather Hartman HealthLatin Inspired Turkey
Heather Hartman Health
8
30 minutes
3 hours
American
Thanksgiving
INGREDIENTS
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2 cups ACV
2 cups maple syrup
2 cups salt
1 gallon water
12 pound turkey
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.75 cup avocado oil
.5 cup apple cider vinegar
.33 cup orange juice
2 each lime, zested and juiced
2 tablespoons garlic puree
1 bunch cilantro
3-4 each chipotles in adobo
2 tablespoons salt
2 tablespoon black pepper
2 tablespoons dijon
1.5 tablespoon cumin
2 tablespoon coriander
2 ea, dried ancho chiles, optional
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1 each onion, chopped
1 each orange, chopped
1 each lime, chopped
1 handful roasted garlic cloves
1 bunch cilantro
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4 each carrots, chopped
4 each celery, chopped
1 each onion, chopped
2 cups bone broth, hot
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2 tablespoons olive oil
4 tablespoons arrowroot
Turkey drippings, fat removed
METHOD
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Combine the brining ingredients and pour over a turkey set in a brining bag or large stock pot. Make sure the turkey is fully submerged in the liquid. Brine for 18 hours.
Remove the turkey from the brine, rinse, dry, then set on a turkey roaster.
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Combine all of the ingredients and rub over and under the turkey skin, and inside the cavity. Cover and marinate in the fridge for 24 hours.
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Add the chopped veggies and bone broth to the bottom of the roasting pan.
Sprinkle the turkey with salt, cover with foil, then roast at 325F for 1.5 hours.
Remove the foil and continue cooking until done, about 15-min total cooking time per pound of turkey.
Remove from the oven. Strain the veggies for the table. Transfer the turkey to a cutting board and let rest, covered, while you make the gravy.
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Add the turkey liquid to a fat separator.
In the roasting pan, heat the olive oil and arrowroot until golden brown. Add the turkey liquid until it reaches the desired thickness. Whisk the whole time!