Alfredo Garcia

Citrus Chile Turkey & Gravy

To start, zest the lemon, lime and orange then juice them.

Melt the butter and add it to a 2 cup measuring cup.

Add in the lemon, lime and orange juice, the zest, 1 tbsp each of the onion salt, garlic powder, guajillo chile powder, salt and pepper, mix until well combined.

IF injecting the turkey, proceed with injecting the Turkey with a syringe all over. IF you don't plan on injecting, place the butter mixture in the fridge or freezer until the butter has started hardening up again. Once this butter mixture is more solid, you can proceed with rubbing all over the Turkey as well as under turkey skin. Let the turkey sit in the fridge covered in this butter mixture the night before you plan on baking your turkey.

Once ready to bake, mix all of the remaining seasonings, coat the turkey all over with those seasonings. Bake your turkey on a large enough roasting pan to help catch any of the turkey juices that accumulate while cooking.

Cook your turkey, covered in aluminum foil, at 350 degrees for 2ish hours(more if its a larger turkey), uncover the turkey for the last 20-30 minutes of cooking. After two hours, you can take the temperature with an instant read thermometer if you want to make sure its cooked through. 

When your turkey is ready, if you're making your own gravy, pour all of the turkey juices/drippings from the pan to a measuring cup. 

To a large skillet on medium heat, add the turkey fat or butter, once hot, sprinkle in the flour and whisk continuously. Cook for 2-3 minutes.

Add in all of the turkey juices from your turkey, if your turkey didn't produce a lot of drippings, use chicken/veggie broth. Whisk the juices into the flour mixture until it starts to thicken up, should start happening as soon as you add in the liquid to the pan.

Reduce the heat to low, taste the gravy, add salt and pepper if needed, cook until you reach your desired gravy thickness.