Chimichurri Turkey with Birria Cranberry Sauce


  1. Rub turkey with chimichurri sauce then wrap and refrigerate overnight.
  2. 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.
  3. Remove turkey from cooler and reserve excess chimichurri.
  4. 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.
  5. Slice turkey and serve with birria cranberry sauce and warm tortillas to start a new Thanksgiving memory.


  • 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