We had some friends over last night and I decided to make a turkey. I wanted to spice it up a little bit, and the results were really yummy. I baked the stuffing separately so it didn’t take so long to cook. The best part? The leftovers today.
Garlic Lime Roasted Turkey
- 10 lb turkey, rinsed and giblets removed
- 1/2 stick softened butter
- 2 cloved garlic, minced
- 2 Tbsp chopped cilantro or parsley
- 2 limes
- 1 onion
- 1 head garlic, halved
- 2 Tbsp olive oil
- sea salt and pepper
Mash together the butter, garlic, cilantro, 1 tsp lime juice and salt and pepper. Loosen the skin around the turkey breast and spread the butter mixture on the meat, under the skin. Season the inside of the turkey with salt and pepper. Rub the olive oil on the outside of the turkey, then season with salt and pepper. Squeeze the rest of the lime juice over the turkey, then place the lime halves, quartered onion and garlic halves in the cavity. Bake at 350°F for about 2 to 2 1/2 hours, basting about every half-hour, until a thermometer reads 160° in the thickest part of the white meat. Remove from oven and let rest, loosely covered, for about 20 minutes.
Cornbread Chorizo Stuffing
- 1 link chorizo, skin removed, halved the long way and sliced thinly
- 4 scallions, sliced
- 1 bag herbed cornbread stuffing mix
- 1 stick butter
- 2 1/2 cups water
In a dutch oven, brown chorizo. Add scallions and cook for about a minute more. Add butter and melt, then add water and bring to a boil. Stir in stuffing mix until the liquid is absorbed. Bake for 30-40 minutes alongside the turkey until the top is crusty, basting occasionally with the turkey juices.