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Tipsy Turkey from Chile Pepper magazine. 3/4 cup citrus vodka 1/4 cup olive oil 1 1/2 teaspoons of orange zest 1 1/2 teaspoons of lemon zest 2 habanero peppers, stemmed, deseeded, and cut up fine 2 tablespoons italian seasoning 1/ 1/2 tablespoons of salt 1 teaspoon of black pepper 1 teaspoon of onion powder 1 teaspoon of garlic powder
combine in a bowl and marinate overnight. It says that it is makes a cup or enough for a 10 to 12 lb turkey. I blended the marinade in my Ninja to get a uniform consistency and came up with nearly 12 ounces. No instructions about actually cooking the bird were included but I'm going to cook it indirect till the breast is about 150F. Got to go check on the coals now.