Okay, now I have your attention with the title of the recipe; well it is the truth.
No matter what size turkey you have, no matter whether it is frozen or fresh, free range or grocery store no-name brand, this recipe works!!!!
f wine.
Stuff the turkey.
Have a glass of
ind, garlic & onion.
Place turkey in bag, add 1 cup
oom temperature.
Wash the turkey inside and out with cold
arge enough to hold turkey and liquid, combine water
f the olive oil, cumin, paprika, ancho chili powder, granulated garlic
nd egg.
For the paprika rub, using a mortar and
ese for the broth recipe) from the turkey, as well as any
*Note: BEFORE beginning this recipe find a large brown paper
an,and then place the turkey onto the rack with the
s butter basted. Trust this recipe of mine, and I guarantee
Measure out 4 cups of turkey broth or leftover turkey gravy. If using
emon juice.
(The original recipe also calls for 1 4
epper, coconut, lime juice, zest, paprika, cilantro and sugar. Blend until
Thaw the frozen turkey.
Rinse and pat dry
Place dried peppers in a mortar and grind into medium-sized pieces. Add oregano, salt, cumin, sugar, and peppercorns. Grind into a rough powder. Add garlic and continue to grind until a paste forms. Use a wooden spoon to mix the chile powder and paprika into the paste. Add the vinegar and water while stirring. Mix well.
Place ground turkey in a large bowl. Mix seasoning paste into turkey using your hands covered in clean rubber gloves. Allow mixture to rest in the refrigerator for at least 1 hour before using in your favorite recipe.
resh tomatoes, garlic, cumin, oregano, paprika, chili powder, cayenne pepper and
o 400\u00b0F. Combine the paprika with a little salt and
ill with cold water until turkey is just covered. Bring to
Clean turkey, removing giblets.
Pat dry and put aside.
Combine the butter,salt, pepper, sage, and paprika.
Rub the sage mixture over the outside and inside of the turkey.
Truss turkey as usual.
Bake turkey at 350\u00b0F until meat thermometer reads 180\u00b0F.
Baste the turkey occasionally with drippings.
Cover loosely with foil if turkey browns too quickly.