2nd turkey? No problem, Sinaloa grilled street turkey

Legume

long story, but ended up with a second bird so marinated one in @The Cen-Tex Smoker citrus achiote marinade http://eggheadforum.com/discussion/1188884/achiote-citrus-marinated-chicken-with-tomatillo-salsa

I had to scale up for a turkey and didn't add enough achiote (ran a wee bit short), so the color wasn't quite as deep.  I spatched the turkey then separated the legs and thighs from the breast and wings.  I added a package of three legs as well.  The marinade didn't penetrate into the breast too much, but all of the dark meat is money.

I roasted this at 325 raised for a while and then cranked up the heat to 425 as it neared the finish line to crisp the skin.  I made the tomatillo salsa in his post and it's fantastic - I used dried guajillo, ancho, arbol and chipotle.  Lots of heat, so maybe dial down the dried chipotles next time.  

lousubcap

Now that is a load of winning protein right there.  Congrats on the cook.  I'm sure it was a hit with the crowd.  Way to bring it home.  

theyolksonyou

Cartel turkey?

Ozzie_Isaac

Wow!  Nicely done, ese!

The Cen-Tex Smoker

That looks awesome. And BTW- it's the arbol chiles that get you. Those bastards are hot. 

bgebrent

Excellent right there.  Love the heat.

tarheelmatt

Is a street turkey tougher than a suburb turkey? 

Legume

tarheelmatt said:

Is a street turkey tougher than a suburb turkey? 

Yes, but prison turkey is even tougher.  You have to pay attention to the ink.

caliking

That looks like shite. I'll take care of the leftovers... if you have any that is

Seriously though, these are all flavors that I dig. Bookmarked. 

Legume

The Cen-Tex Smoker said:

That looks awesome. And BTW- it's the arbol chiles that get you. Those bastards are hot. 

Yeah, I used to make hot sauce from those, didn't include too many but you're probably right.  I also toasted them for a long time on a burner outside, so I think that really got the oils going.  I ended up adding 1/4 onion in the blender to cut it a little bit.  Damn good recipe, just need to be smart about my pepper choices.