By drinkpartay
Spicy Partáy Turkey – Brined in a Blue Agave Margarita Craft Cocktail
8 steps
Prep:30minCook:3h
It’s almost Thanksgiving, which means it’s time for a Partáy! Sure, you could cook your turkey like everyone else, but why be boring? Here’s a recipe worthy of the best holiday of the year because, well….food, drinks, family, and football is all that matters.
The only good turkey is one that’s extra juicy. Brining that bird 8-24 hours before you cook it is how you make it happen. The trick to the perfect brine is the right mix of flavor, salt, citrus, and alcohol. The salt forces the turkey to take on extra water through the power of osmosis – sophisticated, we know. The alcohol and citrus will tenderize the meat. Alcohol and citrus?! We’ve got you covered. Brine that turkey in Partáy, a craft margarita cocktail – made with tons of real fresh key lime juice and alcohol from blue agave. Partáy for the turkey…who sacrificed its life for this meal, so you owe it to them. And Partáy for you!
Updated at: Thu, 17 Aug 2023 03:13:18 GMT
Nutrition balance score
Unbalanced
Glycemic Index
30
Low
Glycemic Load
24
High
Nutrition per serving
Calories1100 kcal (55%)
Total Fat31.5 g (45%)
Carbs80.7 g (31%)
Sugars63.1 g (70%)
Protein105.8 g (212%)
Sodium20510.7 mg (1026%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
12 lbsturkey
thawed, non-self-basting or kosher as these already have a salt base, you will need about 1 - 1.5 lbs per guest
1.5 quartswater
and extra to cover turkey in brining liquid
4 cupskey lime margarita
reserve 2 cups for the roasting pan, you can also substitute with any tequila - just add the juice of 2 extra limes
1 ⅓ cupsalt
1 cupagave nectar
4limes
2 limes halved, squeezed, and added to brine, 2 halved and placed in cavity
4oranges
2 oranges, halved, squeezed, and added to the brine, 2 halved and placed in cavity
5jalapeños
sliced thick
½ cupcloves
½ cupstar anise
2 cupsorange juice
for roasting pan
½ cupbrown sugar
2 Tbspground chipotle pepper
2 Tbsppaprika
1 Tbspgarlic powder
1 Tbspsalt
1 Tbspcumin
1 tspcayenne
Instructions
Step 1
Combine water, Partáy key lime margarita, salt and agave nectar in a pot and heat and stir until the salt is dissolved.
Step 2
Cool the liquid (pro tip – you can do this by adding ice cubes).
Step 3
While the liquid cools, rinse out your thawed turkey and discard the giblets and neck.
Step 4
Squeeze and add limes and oranges to the brining base.
Step 5
Add the jalapeños, cloves and star anise to the brining base.
Step 6
Move the brining base to a container that will hold the turkey and add the turkey to the brining base, add extra water until the turkey is completely submerged and put in the refrigerator for 8 – 24 hours before cooking.
Step 7
Remove turkey once it has sat in the brining based for the requisite time, rinse the turkey, and allow it to air dry in the refrigerator for 2 – 3 hours (if you have the time).
Step 8
Mix all the Spicy Chipotle Dry Rub ingredients together and then liberally apply to turkey, including inside the cavity. Add 4 orange halves and 4 lime halves to inside of the cavity and pour orange juice and 2 cups Partáy Key Lime Margarita into the base of the roasting pan. Bake in oven for 13 minutes per pound at 350 degrees on a rack adjusted to the lowest position. Cover after 1 hour and baste with extra Partáy Margarita. Cook until the internal temperature in the thickest part of the thigh registers 165 degrees.
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