Spicy Partáy Turkey – Brined in a Blue Agave Margarita
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Step 1/ 9
Combine water, Partáy key lime margarita, salt and agave nectar in a pot and heat and stir until the salt is dissolved.
Step 2/ 9
Cool the liquid (pro tip – you can do this by adding ice cubes).
Step 3/ 9
While the liquid cools, rinse out your thawed turkey and discard the giblets and neck.
Step 4/ 9
Squeeze and add limes and oranges to the brining base.
Step 5/ 9
Add the jalapeños, cloves and star anise to the brining base.
Step 6/ 9
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 approximately 8 - 24 hours before cooking.
Step 7/ 9
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/ 9
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 reaches 165 degrees.
Step 9/ 9
Once cooking is complete let the Turkey rest for 15 minutes. And then slice and serve! Enjoy.
Enjoy your meal!