As stated on my Mexican Thanksgiving blog post, this recipe is really just a variation of my favorite Holiday Turkey recipe
. I mean, if you’ve got a good thing... tweak it! ?
Realistically, you could take the original Turkey Magic
and infuse just about any flavor with it. Imagine this recipe with a Caribbean Jerk flavoring
. It would be fantastic! Or, take some the aromatics out of the brine and go simple, with just a salt water brine. Then, use a Thai curry paste
for an INCREDIBLE taste sensation for 10 people! Imagine taking something like a Harissa for a North African flair. Slather a thick layer of Harissa
all over the outside of the roasts and roast ‘em up. Amazepucks! (Amazeballs has fallen out of vogue).
The point is, turkey is a large bird and is frequently the most affordable meat available. You can brine it to maintain a flavorful and juicy roast. The meat is quite neutral and can go in a variety of directions, for several meals or several people. It goes a long way!
In this case, because I was in Mexico over a Thanksgiving Holiday, I wanted to do something using some of the local flavors. I made a very basic pesto from fresh cilantro, sesame seeds, garlic, ground coriander seed, coconut oil, lime juice and salt. It was a bright green paste and made for an interestingly complex Turkey extravaganza. If I stretched my imagination, it was almost like a distant Turkey Mole. Wonderful!
¡Feliz día de acción de gracias!
It is highly suggested you read through the bigger Brined Turkey Magic recipe
for videos and tips.