Tequila Turkey

Total Time: 5 hours
Serves: 10
Tequila Turkey
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  • 1 turkey
  • 1 roasting pan
  • 2 tablespoons extra virgin olive oil
  • 1 stick of butter
  • 3 cloves of garlic fi nely chopped
  • 1 teaspoon salt
  • 4 sprigs fresh thyme, stems removed
  • 2 sprigs fresh rosemary, stems removed

For the sauce

  • Two shots of tequila blanco
  • Strained turkey stock [add liquid chicken broth if necessary]
  • ½ cup fresh cilantro, julienned
  • ½ cup of diced onions
  • ½ cup fresh diced tomatoes
  • ¼ cup fresh lemon juice
  • Adjust salt to taste



  1. Grease the turkey with butter and extra virgin olive oil. Spread garlic, thyme and rosemary over the turkey. Then add the tequila.


  1. The oven should be at an approximate 365–383° F. The baking rule is 15-20 minutes per pound or until the internal temperature of the turkey (in the deepest part of the breast and thigh) is 165° F. If you do not have a thermometer, make a small incision at the thigh. If there are still pink or red juices or the meat is still pink, the turkey is not ready yet. Leave it in the oven another 15-20 minutes, and re-check it until meat is ready.

Golden skin

  1. Protect the skin; ideally skin should be golden brown. 30 minutes before the turkey is done, remove the aluminum to allow the skin to brown. If the turkey is not yet ready but the skin is golden, pour some of the turkey juices over the turkey and cover again with foil.

Let it Rest

  1. When the turkey is ready, leave it wrapped in aluminum foil for about 30 minutes before carving. This will help lock in the juices.


  1. Blend onion, tomato and cilantro and any leftover turkey juices (if you do not have any turkey juice leftover, you can use chicken broth). You can also add an extra tequila shot to the salsa for extra flavor.
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