Zia Hatch Green Chile Pulled Turkey Au Jus
What if your turkey had all the mouthwatering flavor of low and slow professionally made pulled pork?
This recipe trades off the time consuming process of trying to make your Turkey flavorful with a long sitting brine by creating a jus that you can use on the spot or with your leftovers.
- 1 Turkey, 12-16lb
- 1 Celery stalk, chopped
- 1 Carrot, chopped
- 1 medium or large Onion, cut into halves
- A few branches of herbs (we used sage and thyme)
- 2-3 tbsp Salt
- Pepper to taste
- Olive oil to brush
- Pepper Flakes to season
- 1/2 to full jar Zia Hatch Green Chile
- Turkey neck and giblets (not the liver)
- 2 Carrots, chopped
- 3 Celery Stalks, chopped
- 1 medium or large Onion, cut into quarters
- 1 1/2 cups Cooking Wine or White Wine of choice
- 4 cups Turkey Broth (or Chicken Broth if you can't find Turkey Broth)
- 2 cloves Garlic, peeled
- A few Herb Leaves of choice (we used sage and thyme)
- 1 1/2 tsp Soy Sauce
- 1/2 jar Zia Hatch Green Chile
- Salt and pepper to season
- Olive oil
1. Pre-heat oven to 325 degrees Fahrenheit and prepare the turkey by pulling out the giblets, cutting off the wing tips and removing the neck. Set aside the the giblets and neck for the jus and discard the liver. Put the celery, herbs, carrots, and onion inside the cavity and add some salt and pepper.
2. Place the turkey on a rack in a roasting pan. Brush with olive oil and season with salt, pepper, and pepper flakes. (We seasoned with Hatch Green Chile Pepper flakes from Flatiron Pepper Company).
3. Add 1 1/2 cups water to the bottom of the pan and insert turkey into the oven. We roasted a 14 lb Turkey for about 2 1/2 hours. If you use a different size, roast for about 11 minutes / lb until the internal temperature reaches 162 degrees Fahrenheit.
4. While the turkey sits in the oven, heat some olive oil on medium high heat in a large heavy bottomed pot or dutch oven until it becomes translucent. Add the turkey neck and giblets along with the celery, carrots and onion. Season with salt and pepper and cook for about 10 minutes until the turkey parts start to brown, stirring occasionally to prevent burning.
5. Add 1 cup of your wine, along with the broth, garlic, herbs, soy sauce and 1/2 jar Zia Hatch Green Chile. Scrape any bottom bits from the dutch oven into the mixture, bring to a boil and immediately reduce to a simmer. Let simmer partially covered for a minimum of 1 hour and a maximum of 2 hours. Once finished, strain the jus and set aside, discarding the solids.
6. Once the turkey is finished, set aside onto a platter or cutting board and set the roasting pan across two burners over medium-high heat, adding the remaining 1/2 cup of wine. Scrape up the bottom bits stuck to the roasting pan and let cook for a few minutes until some of the wine has evaporated. Add the jus and cook another 5 minutes, letting the flavors combine and the mixture slightly reduce. Taste and add salt and pepper. Transfer back into your dutch oven and keep warm if serving immediately or letting cool to room temperature and refrigerating if making ahead.
7. Carve the turkey and shred the meat. Combine the shredded turkey meat with the jus and add in another 1/2 to full jar of Zia Hatch Green Chile. Mix together and serve warm.
Want more delicious Hatch Chile Recipes? View more here!