For zestiness when you’re short on time, try these injections, marinades and more.
THE HOLIDAY SEASON CALLS FOR KITCHEN TIME GALORE. Although we love cooking as much as the next chilehead, there are only so many hours in the day (and we’d like to be eating during some of them, thank you very much). The good news is that a little prep time is enough to produce that deep, savory flavor we’re all craving right around now. All you need is five minutes for these turkey, chicken and meat marinades and injections, plus a rub and a glaze for even more variety.
If you’ve never injected your bird or meat before, it’s surprisingly easy. The key is to inject the marinade all over and into the center of the muscles—for example, through the breast, thighs, thick part of the wings and legs of a turkey. The more injection sites, the merrier the results. Also, slow and steady wins the race; shoot up steadily and carefully under the skin.
Just make sure to put away that needle before the guests arrive. No need to scare the kids so early in the evening!
TIPSY TURKEY
We’re using Italian seasoning which goes well with citrus and holiday cooking in general. Vodka, though typically neutral in flavor, adds depth to your bird, but citrus vodka, which we’re calling for here, adds some extra zip. This recipe makes enough marinade for a 10- to 12-pound turkey. For best results, marinate your bird overnight.
YIELD ABOUT 1 CUP ZEST FACTOR MILD
PREP TIME 5 MINUTES COOK TIME NONE
¾ CUP CITRUS VODKA
¼ CUP OLIVE OIL
1½ TEASPOONS ORANGE ZEST
1½ TEASPOONS LEMON ZEST
2 HABANEROS, SEEDED AND FINELY MINCED
2 TABLESPOONS ITALIAN SEASONING
1½ TABLESPOONS SALT
Denne historien er fra October 2016-utgaven av Chile Pepper.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent ? Logg på
Denne historien er fra October 2016-utgaven av Chile Pepper.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
From Mild to Wildly Hot
Give your palate the ultimate gift this season: Train it to take the heat—and appreciate the mild chiles, too!—with dishes that scale up in spice with each passing day.
A Shot of Flavor
For zestiness when you’re short on time, try these injections, marinades and more.
Ciao Chile's
Italy lays claim to countless varieties of the peperoncini. Learn more about some of our favorites, plus how you can integrate them in your own kitchen.
Finding The Wild Chiltepíns
A journey through the back roads of Sonora gave Dave Dewitt a better understanding of the coveted pepper plant.
Foodie Paradise, Found
Puerto Vallarta, Mexico, might just be culinary perfection.
Go For The Disc-It
This seemingly simple grill might be one of the most versatile around.
Green Ambition
Watch your back, Hatch! Pueblo is catching fire.
Have Heat, Will Travel
When you’re a true chilehead, being prepared while on-the-go is of utmost importance.
'Cue & A
Husband-and-wife team Bill and Barbara Milroy, chefs and owners of Texas Rib Rangers Products, are spilling their secrets—just for you. Read on for their unique ideas, tried- and-true tips and, of course, insightful information when it comes to grilling.
Make The Perfect Pasta
Get the water boiling! These handy tools will help you whip up oodles of noodles in your own kitchen.