Funky Bird (A.K.A. Southwestern Turkey Breast)

Recipe Ingredients

		Brine
1 cup	237ml	Fresh lemon juice
3/4 cup	177ml	Orange juice
1 cup	237ml	Kosher salt
1 cup	160g / 5.6oz	Light brown sugar - (packed)
1 cup	62g / 2.2oz	Chopped yellow onions
2		Oranges - halved
2		Jalapeños - minced, with
		Their seeds
1/4		Cup chopped fresh cilantro
2 tablespoons	30ml	Chopped garlic
1 tablespoon	15ml	Chili powder
1 tablespoon	15ml	Ground cumin
1 teaspoon	5ml	Dried oregano
		= (preferably Mexican)
		Turkey
1		Turkey breast - (abt 6 1/2 lbs)
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Emeril's Essence - see * Note
		Poblano Chocolate Mole
1 lb	454g / 16oz	Poblano chiles
1 lb	454g / 16oz	Yellow onion - peeled, halved, (large)
		Root end left on
1 tablespoon	15ml	Vegetable oil
1/2 cup	118ml	Shelled pistachio nuts
1/2 cup	55g / 1.9oz	Pumpkin seeds
1/2 cup	118ml	Pine nuts
2 teaspoons	10ml	Chili powder
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Ground coriander
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
4 cups	948ml	Chicken stock
		= (or canned low sodium chicken broth)
1/2 cup	8g / 0.3oz	Coarsely-chopped fresh cilantro
2 oz	56g	Semisweet chocolate - finely chopped
1/2 cup	118ml	Heavy cream

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a large non reactive container, combine lemon juice, orange juice, kosher salt, light brown sugar, yellow onions, oranges, jalapeños, cilantro, garlic, chili powder, ground cumin, and oregano with 1 gallon water and stir to dissolve the sugar and salt.

Put the turkey in a large colander and rinse under cold, running water, then add the turkey breast to the brine, cover, and refrigerate, turning occasionally, for at least 12 hours and up to 24 hours.

Preheat the oven to 375 degrees.

Remove the turkey from the brine and put it breast-side up in a large, heavy roasting pan and pat dry with paper towels. Rub the turkey with vegetable oil and sprinkle both sides with Essence. Roast until deep golden brown and an instant read thermometer inserted in the thickest part of the thigh reads 165 degrees, about 1 hour and 45 minutes. Transfer to a platter and let stand for 15 minutes before carving.

Poblano Chocolate Mole: To roast the peppers, place them directly on the burners of a gas stove over medium heat and turn them frequently with tongs until all sides are charred black, 7 to 10 minutes. (Alternatively, the peppers can be roasted under a broiler or over a hot gas or charcoal grill.) Transfer the peppers to a plastic or paper bag, seal the bag, and let cool for about 15 minutes. Peel the peppers, remove the seeds and stems, and coarsely chop the flesh.

Roast the onion halves over medium heat, using the same procedure, until the cut surfaces are lightly charred and the onion is slightly softened, about 10 minutes. Remove from the heat and let cool. Remove and discard the root ends from the onions; coarsely chop the onions.

Heat the vegetable oil in a medium saucepan over medium-high heat. Add the pistachios, pumpkinseeds, and pine nuts and cook, stirring occasionally, until the nuts are browned. Add the peppers, onions, chili powder, garlic, cumin, coriander, salt, and pepper and stir for 1 minute. Add the chicken stock and cilantro and bring to a boil over high heat.

Reduce the heat to medium-low and simmer for 45 minutes. Add the chocolate and stir until melted. Add the cream, stir well, and simmer for an additional 15 minutes. Puree with an immersion blender. Serve over the sliced turkey.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E30) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.