Cognac-Infused Mexican Roast Turkey
This Cognac-Infused Mexican Roast Turkey is a sumptuous centerpiece for your holiday feast or a special family gathering. Marinated in a delightful mixture of cognac, garlic, and spices, this turkey promises a tantalizing flavor profile that's sure to impress your guests. The combination of red wine and chicken broth during roasting not only keeps the meat juicy and tender but also enriches the savory notes of the dish. With a cooking time of approximately 2 to 3 hours, depending on the size of the turkey, this recipe serves about 10 people, making it ideal for large gatherings. Elevate your culinary experience with this exquisite turkey dish that combines rich flavors with the warmth of Mexican-inspired spices.
10
Servings
N/A
Calories
8
Ingredients
Ingredients
Turkey
1 (Small, defrosted and cleaned)
Salt
to taste (Used for seasoning)
Pepper
to taste (Used for seasoning)
Garlic
10-15 cloves (Peeled and crushed)
Butter
6 tablespoons (Softened)
Cognac
2 tablespoons (For marinade)
Chicken Broth
3 cups (For basting)
Red Wine
1 cup (For basting)
Instructions
1
Defrost the turkey completely in the refrigerator, which may take a couple of days depending on its size.
2
Once defrosted, remove the giblets from the cavity and rinse the turkey thoroughly with cold water, both inside and out.
3
Pat the turkey dry using paper towels to ensure a crisp skin after roasting.
4
Generously season the inside and outside of the turkey with salt and pepper. Tie the wings and drumsticks securely using kitchen twine.
5
Peel and crush 10-15 garlic cloves. In a mixing bowl, combine the crushed garlic with 6 tablespoons of softened butter and 2 tablespoons of cognac to form a flavorful paste.
6
Rub the garlic-cognac mixture all over the turkey, ensuring it gets into all crevices. Cover the turkey and refrigerate for at least 1 hour to allow the flavors to infuse.
7
Preheat your oven to 350°F (175°C).
8
Place the marinated turkey in a roasting pan and begin basting with a mixture of 3 cups of chicken broth and 1 cup of red wine, being careful not to disturb the garlic paste.
9
Cover the turkey loosely with aluminum foil and roast for approximately 90 minutes, basting every 20-30 minutes to keep it moist. If your oven has hot spots, rotate the pan for even cooking.
10
After 90 minutes, remove the foil and sprinkle paprika generously over the turkey. Increase the oven temperature to 500°F (260°C) to crisp the skin.
11
Stop basting at this point to allow the skin to brown. Continue cooking until the skin is golden and crispy, flipping the turkey halfway through for even crispness.
12
If you're butchering your own turkey, consider feeding it two glasses of wine or cognac a day before cooking to enrich the flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cognac-Infused Mexican Roast Turkey?
It is a sumptuous holiday centerpiece marinated in cognac, garlic, and spices, offering a rich flavor profile with Mexican-inspired warmth.
How many people does this turkey recipe serve?
This recipe is designed to serve approximately 10 people.
What is the estimated cooking time for the turkey?
The cooking time is roughly 2 to 3 hours, though this varies based on the size of the turkey.
What ingredients are needed for the garlic-cognac paste?
The paste requires 10-15 peeled and crushed garlic cloves, 6 tablespoons of softened butter, and 2 tablespoons of cognac.
How should I defrost the turkey?
The turkey should be defrosted completely in the refrigerator, which can take several days depending on its weight.
What is the secret to getting a crisp skin on the turkey?
To ensure crisp skin, pat the turkey dry with paper towels before seasoning and increase the oven temperature to 500°F (260°C) during the final stage of roasting.
How long should the turkey marinate before roasting?
After applying the garlic-cognac rub, the turkey should be refrigerated for at least 1 hour to let the flavors infuse.
What liquid is used for basting the turkey?
The basting liquid consists of a mixture of 3 cups of chicken broth and 1 cup of red wine.
What temperature should the oven be set to initially?
Preheat your oven to 350°F (175°C) for the first stage of roasting.
How often should I baste the turkey during roasting?
Baste the turkey every 20-30 minutes during the first 90 minutes of cooking.
When should the aluminum foil be removed?
Remove the foil after the first 90 minutes of roasting to allow the turkey to brown.
Why is paprika used in this recipe?
Paprika is sprinkled over the turkey after the foil is removed to help achieve a golden color and enhance flavor.
Should I continue basting until the turkey is fully cooked?
No, you should stop basting once the temperature is increased to 500°F to allow the skin to become crispy.
How can I ensure the turkey cooks evenly in an oven with hot spots?
You should rotate the roasting pan occasionally during the cooking process to compensate for any hot spots.
What is the specific tip for those butchering their own turkey?
Consider feeding the turkey two glasses of wine or cognac a day before processing to enrich the final flavor of the meat.
How do I prepare the turkey cavity?
Remove the giblets from the cavity and rinse the inside thoroughly with cold water before patting it dry.
What should be used to tie the turkey limbs?
Use kitchen twine to securely tie the wings and drumsticks.
Can I use any type of broth for basting?
The recipe specifically recommends 3 cups of chicken broth to keep the meat juicy and savory.
What is the purpose of the red wine in the roasting pan?
Red wine is mixed with broth for basting to enrich the savory notes and moisture of the turkey.
How do I apply the marinade paste?
Rub the mixture of garlic, butter, and cognac all over the turkey, making sure to get it into all the crevices.
Is it necessary to flip the turkey during cooking?
Yes, flip the turkey halfway through the high-heat crisping stage to ensure even browning of the skin.
What size of turkey does this recipe work best with?
The recipe calls for a small turkey that is completely defrosted and cleaned.
Does this recipe use fresh or powdered garlic?
This recipe uses 10-15 fresh garlic cloves that are peeled and crushed.
What are the primary seasoning agents?
The primary seasonings are salt, pepper, garlic, and paprika.
What kind of flavor does the cognac add?
The cognac adds a sophisticated, deep, and tantalizing flavor profile to the marinade.
Is the turkey covered the entire time it's in the oven?
No, it is covered loosely with foil for the first 90 minutes and then roasted uncovered to brown.
How much butter is used?
The recipe requires 6 tablespoons of softened butter for the marinade.
What tags are associated with this recipe?
Tags include roast turkey, cognac, holiday recipe, Mexican cuisine, and main course.
What should I do if I don't have kitchen twine?
While the recipe specifies kitchen twine for securing the drumsticks and wings, you would need a similar food-safe heat-resistant string.
Can this recipe be used for celebrations?
Yes, it is specifically described as an exquisite dish ideal for celebration dinners and large family gatherings.