Roasted Mango & Habanero Turkey
biscuitsandsuch wants to cook this"Turkey, the staple of any serious Thanksgiving dinner, can be done wrong. Dry turkey, flavorless turkey, undercooked turkey, turkey that burns down your garage- we've seen it all. This year, marinate your turkey in a roasted mango and habanero glaze that leaves it with a flavor that is subtle, delicious, and most importantly, moist." - biscuitsandsuch
- 1 whole turkey
- 1 mango
- 1 habanero pepper
- 1 cup orange juice
- Salt & pepper
- Aluminum foil for turkey triangle
Heat your oven to 400 degrees. Roast whole mango for 90 minutes and whole habanero for 20. Let cool.
Peel mango and use a knife to scrape pulp off into the food processor. Combine with orange juice and pepper. Blend.
Remove your turkey from it's packaging and remove any innards. Slather with marinade. Cover in plastic wrap and marinate overnight.
When you're ready to cook your turkey place in a roasting pan legs up. Tie the legs together.
Fit your turkey triangle. A turkey triangle keeps the white meat juicy while cooking the dark meat. Make a triangle out of the foil and fit it around the body of the turkey.
Heat your oven to 500. Cook turkey at 500 for 30 minutes (without triangle). Then drop the temperature down to 350, put on the triangle, and cook until the temperature of the breast is 165.
Allow to rest 20 minutes before carving.
Peel mango and use a knife to scrape pulp off into the food processor. Combine with orange juice and pepper. Blend.
Remove your turkey from it's packaging and remove any innards. Slather with marinade. Cover in plastic wrap and marinate overnight.
When you're ready to cook your turkey place in a roasting pan legs up. Tie the legs together.
Fit your turkey triangle. A turkey triangle keeps the white meat juicy while cooking the dark meat. Make a triangle out of the foil and fit it around the body of the turkey.
Heat your oven to 500. Cook turkey at 500 for 30 minutes (without triangle). Then drop the temperature down to 350, put on the triangle, and cook until the temperature of the breast is 165.
Allow to rest 20 minutes before carving.
