Barbecued Turkey Andouille Poblano Poppers

This barbecued turkey andouille poblano poppers recipe will definitely bring new flavors and combinations to your table. With the peppers flavors and texture being cooked into this barbecued turkey dish, this will make this meal perfect for all your friends and family.

Ingredients


  • 2 fresh turkey breasts
  • 3 chorizo sausage, casings removed, and finely sliced
  • 6 poblano peppers, sliced halfway lengthwise, seeded, and ribs removed
  • 3 roma tomatoes, cored, quartered lengthways, seeded, diced
  • 3 sweet onions, trimmed, thinly sliced on an angle.
  • 3 limes, sliced in half and grilled for garnish
  • 2 cups of white rice pilaf
  • 2 cups of cheddar or Jack cheese, shredded
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Fresh cilantro, rinsed, leaves stripped, and finely chopped
  • Sour cream to garnish
  • Cotija cheese, finely grated to garnish.

White Rice Pilaf:

  • 2 cups of long grain white rice
  • 4 cups of chicken or vegetable stock
  • 1 cup of mushrooms, brushed clean, trimmed, and finely sliced
  • 1 cup of yellow onion, trimmed, peeled, and fine diced
  • 1 bouquet garni
  • 2 tbsp of unsalted butter
  • 1 tbsp of extra virgin olive oil
  • Fresh ground black pepper to taste
  • Sea salt to taste

Bouquet Garni:

  • 1 Leek White, slice one side of leak creating sheath
  • 5 whole peppercorns
  • 1 whole clove
  • 1 garlic clove, trimmed and peeled
  • 1 fresh bay leaf
  • 1 fresh thyme
  • 1 fresh flat leaf parsley
  • 1 butchers string



Original Recipe Found Here:

https://coyoteoutdoor.com/wp-content/uploads/2019/09/Barbecued-Turkey-Andouille-Poblano-Poppers.pdf

Directions

  1. Preheat barbecue to 375°F (190°C) for indirect cooking, clean grill with brush, season with canola oil.
  2. Season turkey with salt and pepper, place on grill, barbecue for 25-30 minutes or until golden brown and crispy.
  3. Internal temperature of 165°C using an instant-read probe thermometer inserted into thickest part, not touching bone.
  4. Allow turkey to cool slightly, thinly slice across the breast.
  5. In a large bowl combine turkey, chorizo, tomatoes, onions, cheese, and rice, fold together to incorporate.
  6. Spoon mixture into poblano halves, mounding and gently pressing to fill cavity.
  7. Arrange the peppers in a single layer on the indirect cooking zone of the barbecue, close lid.
  8. Barbecue for 15-20 minutes or until golden brown and nicely charred.
  9. Finish with Cotija cheese and serve with cilantro, lime wedges, and sour cream.

White Rice Pilaf:

  1. Preheat a large saucepan over medium-high heat, add butter and olive oil.
  2. Add onions, season with salt and pepper, sauté until golden brown.
  3. Add mushrooms, season with salt and pepper, sauté until golden brown, add rice, stir to coat rice.
  4. Add stock and bouquets garni, stir gently, cover and place in the oven for 45-60 minutes.

Bouquet Garni:

  • Wrap bay leaf, garlic, peppercorns, cloves, thyme, and parsley in leek white, tie with string.

Excellent BBQ Turkey Recipe

This Barbecued Turkey Andouille Poblano Poppers recipe is an excellent meal to prepare for any occasion. Few ingredients and cooking needs makes this extremely easy, therefore anyone can make this recipe.