Turkey with Salsa SuizaOdds And Ends
Salsa suiza is a very traditional Mexican specialty. It’s a milk or cream-based sauce, similar to béchamel, but light green in color (from the tomatillos) and mildly spicy. Legend has it that the “suiza” or “swiss” part of its name comes from the use of cream, cheese and milk, which recall the Swiss Alps. It’s a perfect companion for the traditional holiday turkey, bringing some Mexican flavor to your table.
- TURKEY BRINE:
- 15 lb 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 – milk
- SALSA SUIZA
- 2 lb – tomatillos
- 2 cups – milk
- 1/2 cup – cilantro
- 1 – onion
- 1/2 cup – Emmental cheese, shredded
Brining in a large pot is best. Bring all ingredients to a boil, except ice and milk. Remove brine from stove and add ice. Once completely cool, add in turkey and brine for 12-24 hours. The longer the better.
Remove from brine, pat completely dry, place in roasting rack/pan and add milk to bottom of roasting pan.
Preheat oven to 350°F. Roast turkey until center of thigh reaches 165°F (around 2 1/2 – 3 1/2 hours, depending on your oven and temperate of the turkey before cooking).
Add salsa suiza ingredients to a medium pot, using the roasting liquid to cover. Cook until soft, remove and blend with shredded cheese in a food processor or blender. Season as needed.
360 calories; 10 g fat; 4 g saturated fat; 160 mg cholesterol; 55 g protein; 13 g carbohydrates; 1 g fiber; 480 mg sodium; 261 mg calcium. Nutrition figures based on using low-fat milk.
Recipe & photo by Chef Claudette