Turkey with Salsa Suiza
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Prep Time
1500 Minutes -
Cook Time
210 Minutes -
Servings
15
Ingredients
Turkey
- 15 pound turkey
- 2 gallons water
- 1 1/2 gallons ice
- 3 cups sugar
- 2 cups kosher salt
- 4 tablespoons oregano
- 4 tablespoons peppercorn
- 4 lemon wedges
- 4 orange wedges
- 1/2 gallon Hiland Dairy Milk
Suiza Salsa
- 2 pounds tomatillos
- 2 cups Hiland Dairy Milk
- 1/2 cup cilantro
- 1 onion
- 1/2 cup Emmental cheese, shredded
Directions
- Turkey: Brining in a large pot is best. Bring all ingredients to a boil (except turkey, milk, and ice).
- Remove brine from stove and add ice. Once completely cool, add in turkey and brine for 12-24 hours. The longer the better.
- Remove turkey from brine, pat completely dry, place in roasting rack/pan and add milk to the bottom of roasting pan.
- Preheat oven to 350° F.
- Roast turkey until center of thigh reaches 165° F (around 2.5-3.5 hours, depending on your oven and temperature of the turkey before cooking).
- Suiza Salsa: In a medium pot, add suiza salsa ingredients, using the roasting liquid to cover.
- Cook until soft, remove and blend with shredded cheese in a food processor or blender. Season as needed.
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