Juicy roast turkey "Caipirinha style

Name: Juicy roast turkey "Caipirinha style
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 15
Ingredients: 6 Garlic cloves; 2–3 red chillies; 4 Organic limes; 100 g demerara sugar; 200 ml white rum; 4 Turkey thighs (approx. 1.3 kg each; bones should be removed by the butcher); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Organic lime and chili; 7-10 Tbsp Kitchen yarn; 1 (6 l) large freezer bag

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 15

6 Garlic cloves
2–3 red chillies
4 Organic limes
100 g demerara sugar
200 ml white rum
4 Turkey thighs (approx. 1.3 kg each; bones should be removed by the butcher)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Organic lime and chili
7-10 Tbsp Kitchen yarn
1 (6 l) large freezer bag

Directions

1
Peel the garlic for the marinade. Clean, seed and wash the chilli. Chop both finely. Wash the limes hot and grate the peel. Squeeze the limes (approx. 150 ml juice). Mix juice and peel with chilli, garlic, sugar and rum.
2
Wash the turkey legs, dab dry and season the insides with salt and pepper. Fold up the meat and tie it into shape. Pour the marinade into the freezer bag. Seal the bag and let it stand for at least 4 hours.
3
Remove roast from the marinade, remove spices from the meat. Keep the marinade. Roast meat on the fat pan in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) 1 3⁄4 for 2 hours.
4
Pour on the marinade after about 1 hour.
5
Keep the roast warm. Sieve the stock and skim off any fat. Arrange legs sprinkled with stock and garnish. Serve with pineapple and tomato salsa (see below) and tortilla chips.
6
Serves with: Pineapple and tomato salsa: Clean, seed, wash and finely chop 1 red chilli pepper. Wash 5 medium-sized tomatoes, quarter them, remove seeds and chop finely. Clean 1 ripe pineapple (approx. 1.3 kg), peel, quarter and cut out the hard stalk.
7
Finely dice the pineapple. Mix tomatoes, chilli and pineapple. Stir in 100 ml balsamic vinegar and 5 tbsp. olive oil. Season salsa with salt and brown sugar.