SALSA VERDE ROASTED TURKEY
Continued from previous page . Ingredients for Brine :
• 2 gallons cold water
• 1 cup lime juice
• 2 cups orange juice
• 2 cups light brown sugar
• 1 cup kosher salt
• 5 bay leaves
• 8 garlic cloves , minced
• 1 red onion , finely chopped
• 1 bunch cilantro , stems only , chopped
• 3 each jalapeños , chopped ( seeds optional )
Directions for Brine :
1 . |
Combine all ingredients into a large pot stirring to dissolve sugar and salt . |
2 . |
Bring to a boil then cover with a lid ; then turn off and let cool to room temperature . |
Refrigerate until cold . |
3 . |
Add turkey and submerge for at least 12 hours or up to 3 days . |
Salsa Verde Ingredients :
• 6 to 8 each tomatillos , peeled and washed thoroughly
• 2 each limes , zest and juice
• 3 / 4 cups white onion , finely chopped
• 3 jalapeños , ( seeds optional , depends on heat level desired )
Directions :
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Ingredients for this recipe can be found on Winn-Dixie aisles : 1 , 9 , Dairy , Meat and Produce
• 2 each garlic cloves , minced
• 1 bunch cilantro , leaves only and chopped
• 1 1 ⁄ 2 teaspoon salt
• 1 ⁄ 2 teaspoon black pepper
1 . |
Add tomatillos to pot , cover with water and bring to simmer . |
2 . |
Simmer gently until flesh is soft and squishy . Spoon tomatillos into blender being |
careful not to break in water . Blend until smooth . |
3 . |
Add remaining ingredients to blender and blend on high until smooth . |
4 . |
Divide sauce in half , you should have about 1 1 ⁄ 2 cup in each divided portion |
Salsa Verde Butter Ingredients :
• 1 1 ⁄ 2 cup Salsa Verde , room temp .
• 2 pounds unsalted butter , room temp .
Directions :
1 . Whip softened butter in mixer with a paddle attachment until light and fluffy , then scrape down the sides of the bowl .
2 . Slowly add salsa to butter while mixing until fully incorporated .
3 . Refrigerate about 10 minutes , until it stiffens but not yet hard .