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Green chile fried turkey

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How to inject and brine a turkey with New Mexican Green Chile. Also, using industrial blue dye to stain turkey brining pathways.
 
 
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Step 1: Obtain green chile

It should be noted, right off the bat, that the goal of this recipe is not an extremely spicy, highly flavored turkey. Rather, we wanted a turkey whose meat was delicately, but noticeably, flavored with green chile, a condiment whose use is as universal as black pepper in New Mexico.

The most important ingredient in this recipe is, unfortunatley, also the hardest to obtain: New Mexican Green Chile. By this, we don't just mean green colored chile peppers that happen to be from New Mexico. The New Mexican Green Chile is a specific strain of chile pepper, bred specifically for the New Mexican climate by government scientists in Las Cruces around a century ago. It has a very distinct flavor from its more widespread ancestors, such as the Anaheim chile. There are a number of substrains of New Mexican Green Chile, of which the most celebrated is the Hatch Chile.

The best Green Chile Sauce that we have encountered comes from Horseman's Haven, in Santa Fe. They purchase their pods from farmers who use various arcane techniques (irregular cycles of light and dark and of water and drought, for instance) to make their chiles especially hot while not detracting from their flavor. Then they stew these down into a delicious, fiery, green slurry. We have a contact in Santa Fe who purchased this chile, put it in jars, and airmailed it to us just before Thanksgiving.

If you don't have someone in New Mexico who can mail you Horseman's green chile, that's a shame. But all is not lost. There are a number of companies that will ship you New Mexican Green Chile. We recommend 505chile (http://www.505chile.com/) - you'll want at least 16 oz. of the "Hot Green Chile Sauce". This is almost certainly easier than trying to make your own, since you'd probably have to order the chiles anyway to get the right type.
Mirime3 years ago
WTF!!?? a blue turkey
I'm sorry but that's just wierd 
interesting but wierd
WILL624 years ago
YOU COULD SUBSTITUTE WATER FOR THE OIL PUT THE TURKEY IN AND COVER THE TURKEY WITH THE H2O TAKE THE TURKEY OUT AND THE  REMAINING WATER IS EXACTLY HOW MUCH OIL YOU'LL NEED, THEN MEASURE THE WATER OR I JUST MAKE A LINE INSIDE MY COOKER POT AND DUMP THE WATER AND DRY IT..
 Dude, turn off the Caps Lock key..
AwajiMan4 years ago
 Zombie Turkey... niiiice! :D
canida7 years ago
Awesome! I want a purple turkey next year.
glorybe canida6 years ago
Back in the late 1960s when LSD was popular a certain Rhondie Moe cooked colored chickens. She used to pour Kool Aid powder in streaks so that the roasted chickens came out with psychodelic colorings. That was just the ticket for watching Goldie Hawn wiggle on Laugh In. Lord, I have been around the block!
We would all love to see this. You have been reminded :P
Thanks for the reminder- I'd actually forgotten! Purple turkey it is.
mainlinx6 years ago
Very Cool!! I'm gonna make a RED Turkey next year!! Does the blue coloring make it taste different at all?
I bet it makes it taste blue.
You can go to your local supermarket and ask a manager to order you a box or sack of green chile, keep in mind that it is a seasonal chile, only availabe fresh at the end of summer, just roast em on the grill,and freeze em they last a while frozen.
That is the weirdest turkey I've ever seen, haha! I hadn't even heard of deep frying a tukey until two years ago, actually. But they do taste quite good that way, and I'm sure your way tastes even better!
So what's the deal? Are you from NM or do you just like the chile. I was really excited to see someone even mentioning new mexico but this sounds like a fantastic idea with thanksgiving around the corner. Thanks!
drEel (author)  Strombergundy6 years ago
One of our good friends went to school and now lives out there, but mostly we just love the chili. It is certainly worth repeating.
PikesPeak6 years ago
Hello everybody, for the last few months I have been roasting a turkey a week at 325* for 3.5hrs, and then debone it after it cools having turkey for the week.
My secret recipe is to get one of those plastic meat injector hypodermic needles and I fill it with one O'Douls(or whatever you like) beer and pump it into the meat sections about 2.5hrs into its cooking time, it comes out so tender it is fantastic. Try it.
vatosupreme7 years ago
I would like to see a turkey where you inject the blue dye into the vein as a control.
When I was young my parents told me it was bad to play with your food. This proves them wrong. Pete
you could tatoo if you had a tatoo gun and used that edible ink how hard would that roxor!!
zachninme7 years ago
The blue was a bad choice, I think, because of the natural color messes it up. Orange or yellow would make your turkey look even better :-)
spinach_dip7 years ago
always nice to see someone else as fanatical about their knives and multi-tools.
Crash21087 years ago
Hmm, blue.
ewilhelm7 years ago
Incredible!
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