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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 10 |
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Here's another turkey recipe that I have made in the past. I didn't actually use the cooking bag, but used a large roaster with a vent in the lid. I did need to add a little liquid to the bottom of the pan to deglaze the yummy parts that stuck to the pan. DH liked it which was surprising, because he is a true believer that a turkey isn't worth making if it isn't stuffed with a bread stuffing, lol. Ingredients:
12 lbs whole turkey |
2 lbs mixed dried fruit |
1 cup golden raisin |
4 granny smith apples, cut into wedges |
3 oranges, juice of |
9 ounces chipotle peppers |
3 cups tequila |
3 cups grand marnier |
1 cup unsalted butter |
Directions:
1. Preheat oven to 325°F
2. Rinse turkey and pat dry inside and out; set aside.
3. Combine dried fruit, raisins, and apples in a medium-size bowl.
4. Put orange juice and chiles into a blender or food processor and process for 1 minute.
5. Add 1 cup each of tequila and Grand Marnier, then pour the mixture over the.
6. fruit and let rest 15 minutes.
7. Drain the fruit, reserving the liquid.
8. Cut half the butter into 1/2-inch pieces and combine with the fruit.
9. Stuff cavity of the turkey with most of the fruit.
10. Place the turkey in a roasting bag, arrange remaining fruit on top of the bird and pour reserved orange juice-liquor mix over it.
11. Combine remaining tequila and Grand Marnier.
12. Have ready a basting syringe fitted with a metal injection nozzle and inject.
13. the mixture all over the turkey.
14. Melt remaining butter and carefully pour over the turkey in the roasting bag.
15. Seal bag and cut 1/4-inch slit on the top to let steam escape.
16. Place in a roasting pan and roast for 2 1/2 hours.
17. Every 30 minutes open bag (being careful to shield your face from steam) and inject more liquor, eventually using it up.
18. When ready to serve, slit open bag, arrange turkey on a platter, and scoop out the fruit stuffing.
19. Place all the fruit in a serving bowl.
20. Strain the juices that have accumulated in the bag, skim off any fat, and serve in a gravy boat.
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