Turkey Breast With Mexican Chorizo

Turkey Breast With Mexican Chorizo

Cuisine: Fusion

Note: This post originally appeared on Hispanic Kitchen on Nov. 19, 2010.

For my turkey breast with Mexican Chorizo, I must first admit that I am, in fact, a briner. I am. When it comes to turkey, the birds are so large and just not fatty enough, that brining seems to be the best way to guarantee juicy plumpness come Thanksgiving. So I brine. And every year I add something new to the basic brine. Brining does wonders for turkey, here’s what I did.

I started out with a 4-ish pound breast, with bones and skin still on. When brining, you decide what to flavor your meat with; the only must-haves are water, salt and sugar. Remember to exaggerate the seasonings, as it will all be diluted by the water. I added 2 packets of sazón, salt, herbs de Provence, and some Jugo Maggi, and let it hang out for about an hour.

Then I preheated the oven to 325 ºF and pulled out the chorizo from the casing and flattened it for easier handling. I removed the breast from the brine, dried it with paper towels and began to loosen the skin so I could squish the chorizo in. I added chorizo everywhere I could. Then I drizzled the skin with olive oil and used toothpicks to secure the skin to the meat.

In the oven it went for close to 2 hours. I checked after 80 minutes or so and, based on the thermometer, it wasn’t quite ready. I would say just over 1 1/2 hours would’ve done it. At any rate, you want the internal temperature to read 185ºF.

This is a tasty and original way to make your turkey breast! Depending on the size of your bird, you'll probably need about 2 packets of chorizo (approx 1/2 lb). We paired it with bacony sweet potatoes. Heaaaaaaven!

Cookingly yours,
Anamaris

Ingredients

  • 2 packets chorizo (approx 1/2 lb)
  • 4 pound turkey breast bones and skin on
  • 2 packets sazón
  • Jugo Maggi to taste
  • water
  • salt to taste
  • Herbs de Provence to taste

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Directions

  1. Brine the turkey in water, two packets of Sazón, salt, herbs de Provence, and Jugo Maggi for an hour.
  2. Preheated the oven to 325 ºF. Remove the chorizo from the casing and flatten it for easier handling.
  3. Removed the breast from the brine, dry it with paper towels and begin to loosen the skin so you can stuff the chorizo inside. I added chorizo everywhere I could. Drizzle the skin with olive oil and use toothpicks to secure the skin to the meat.
  4. Bake for around 2 hours, checking after 90 minutes or so with a meat thermometer to see the meat is fully cooked. You want the internal temperature to read 185 ºF.
  5. Remove the toothpicks, cover with foil and let rest for 10 minutes.
  6. Remove from the bone and slice.

Chef Notes

We paired with bacony sweet potatoes. Heaaaaaaven! Cookingly yours, Anamaris

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