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Receta Southwestern Jalapeno Glazed Turkey with Jalapeno Cheese Bread Stuffing
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Friends from Texas wanted a special Thanksgiving dinner without it being the same old same old. So, in their honor we gave our turkey dinner with a bit of southwestern zing. We smoked our spatchcocked beauty for 6 hours and Patti made an easy, but different stuffing with store bought jalapeno cheese bread. We are truly Blessed with friends that make Ken’s favorite jalapeno jam making a simple, but zippy turkey glaze. Southwestern Jalapeno Glazed Turkey with Jalapeno Cheese Bread Stuffing, thanks Cliff & Katie. We miss you.
We thought we would do a peach pecan smoked Spatchcock Turkey with a Jalapeno Glaze. What is Spatchcock? “Spatchcock: to cut poultry along the spine and spread the halves apart, for more even cooking when grilled. “
Very easy to do and will be some of the best turkey you’ll ever eat.
From Wikipedia, the free encyclopedia:
Spatchcock Turkey
Spatchcock, otherwise known as “spattlecock” is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking.[1] The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “Spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully.
See Video How To Spatchcock a Chicken; (Same way)
Ingredientes
- 1 13lb. turkey, spatchcocked
- Chef of the Future Southwestern Seasoning Rub, to taste
- 6oz. jar jalapeno jam or jelly
- Ingredients: Jalapeno Cheese Bread Stuffing
- 24ozs. jalapeno cheese bread, cut into small cubes
- 12 Tablespoons butter, melted
- 1 cup red onion, chopped
- 1 cup green onion, chopped
- 3 cups celery, sliced thin
- ¼ cup fresh minced garlic
- 4 eggs, beaten
- 4 cups chicken stock
- 2 Tablespoons rubbed sage
- 3 Tablespoons Green Mountain Grills Poultry Seasoning Blend
Direcciones
- Spatchcock your turkey and season generously on both sides with Chef of the Future Southwestern Seasoning & Rub. Preheat your grill grates to around 400 degrees (205c) and place you bird skin side down and sear it for about 5 minutes, then flip it over to insides down. Turn the grill down to 225 degrees (107c) and smoke it for about 6 hours. This will vary a bit by the size of your turkey. As it starts to darken in color you can tent it in foil if you like, I did after 4 hours. The last 30 minutes of cooking give it a good coating with your glaze.
- U.S.D.A. safe is 165 degrees (74c); I like to go to around 170 to 180 degrees because the way the meat will flake apart. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
- Directions:Jalapeno Cheese Bread Stuffing
- Add in a large cast iron Dutch oven melted butter with celery, onions and garlic. Sauté until veggies are soft. Then, mix veggies with bread cubes, seasonings, eggs and stock a large bowl.
- Add to Dutch oven, mixing well and put on the grill with the turkey for 3 hours uncovered.
- For oven directions check our website
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 751g | |
| Recipe makes 8 servings | |
| Calories 861 | |
| Calories from Fat 302 | 35% |
| Total Fat 33.89g | 42% |
| Saturated Fat 16.41g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 460mg | 153% |
| Sodium 724mg | 30% |
| Potassium 1773mg | 51% |
| Total Carbs 20.81g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 13.26g | 9% |
| Protein 112.61g | 180% |
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