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Yes indeedy, it’s Springtime in South-Central Texas: sunny and gorgeous one day, overcast and thundering the next. Heck, sunny one hour, thundering the next! Just a few weeks ago, Dallas was hit by tornadoes, hail and flooding, all while Austin was basking in the soft glow of temperatures in the upper 80’s. Yup, I love me some Springtime in South-Central Texas!
So with the warmer temperatures, my tastebuds turn to the sunnier flavors of chile peppers and citrus- all those yummy Southwest ingredients. And those who know me know that I love turkey almost more than any other bird, so I moseyed over to our local farmer’s market to pick up a coupe of pastured turkey breasts- locally raised and organically grown.
Once home, I made up a little SW Chipotle glaze for the breasts, starting off with an orange juice, maple syrup and chipotle reduction, then added in spices, citrus, and butter. I let that cool down and rubbed it all over the turkey breasts- both under the skin and on top- then threw the turkey onto the grill indirectly on medium high heat over a drip pan, and let the grill do it’s work.
Once the turkey was cooked through, about an hour and fifteen minutes, I added the remaining glaze to the drippings along with a couple of ounces of tequila to make a savory gravy. And oh my goodness, this is now one of my new favorite grill meals! Just make up some smashed potatoes and fresh Spring peas, and you have a meal suitable for any turkey lover out there.
SW Chipotle Glazed Turkey
2 turkey breasts
2 c oj
1/3 c maple syrup
1 T chipotle, minced, plus juice from can
½ stick butter
1 t ea fresh marjoram and thyme
1 T ea lemon and lime juice
S&P to taste
¼ t cumin
1 T flour
2 T tequila
I hope you enjoy this recipe as much as I do- feel free to change it up to suit your palate by omitting the tequila, or using beer in the gravy, or adding a little chile powder to give it an extra kick. Either way, keep it tasty, and I hope to see you in Ruby’s Kitchen sometime soon.
Associated Press, May 2012