Today over on the Older Bolder Life I’ve posted this recipe for The Hot Damn Ultimate Adobo Turkey to help those who are still pondering putting something a bit more interesting on the table for next week’s Thanksgiving feast.
Inspired by our love for a lost recado turkey recipe (dammit) from the now defunct Chile magazine, I reached out to Chef Libby in Austin for her best spicy turkey recipe and she shared this gem with us.
The images attached are of a smaller bird (about 11 pounds) I tested earlier this week, using this recipe and the technique the talented chefs at Bon Appetite are touting this year (cutting that bird up pre-cook) with the intent of easier seasoning and a more even, quicker cook.
I have to say, it’s a cinch to do, and allowed us to slather on the adobo with ease. You’ll want to try this one, and save half of the adobo to add to your favorite gravy recipe and stir into mayo for those leftover turkey sandwiches (leftovers will never be the same again).
Hot damn, this one is really good.
