Chimichurri Turkey with Birria Cranberry Sauce
Chimichurri Turkey with Birria Cranberry Sauce
Directions
- Rub turkey with chimichurri sauce then wrap and refrigerate overnight.
- In a saucepan over medium heat add garlic, pineapple juice, sugar, chipotle puree, and cranberries. Cook on medium until cranberries split open. Pour in birria sauce and whisk to combine. Simmer for 6-7 minutes. Stir in cilantro then reserve.
- Remove turkey from cooler and reserve excess chimichurri.
- Heat oven to 450°F. Place marinated turkey on a rack in a roasting pan and cook covered for 15-20 minutes until internal temperature reaches 165°F.
- Slice turkey and serve with birria cranberry sauce and warm tortillas to start a new Thanksgiving memory.
Ingredients
- 1 ea Ridgecrest Turkey Breast, skin on
- 2 cups Contigo® Chimichurri Sauce
- 3 cups Contigo® birria sauce
- 1 cup Peak Fresh Produce® cranberries
- 1 cup Ascend® Juice, Pineapple
- 1/4 cup West Creek® Sugar, Granulated
- 1 tsp Peak Fresh Produce® Garlic, minced
- 1 tsp Contigo Chipotle pepper, pureed
- 4 tbsp Peak Fresh Produce® Cilantro, chopped
- 12 6 in. Contigo® Tortilla(s), Corn, white, warmed
- 6 ea Peak Fresh Produce® Lime(s), halves, charred for garnish
- 8 ea Peak Fresh Produce® Jalapeño Pepper(s), roasted for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
